We love asparagus season, but it can sometimes get a little repetitive, this recipe uses it like a herb, and leaving it raw in the mix gives you a deliciously refreshing, almost nutty crunch. 

INGREDIENTS

• 4 x Asparagus spears (finally chopped)
• ½ red onion finally chopped 
• 4 x cloves finally chopped garlic
• 25g x finally chopped coriander

• 4 x teaspoons of Ras-el-hanout
• 2 x teaspoons cumin seeds 
• 1 ½  x tablespoons our Hot Honey & Bourbon
• 1/8 cup of roughly chopped pistachios
• 1/4 cup of matzos crackers, or any water based cracker, muddled into fine crumbs
• 1 x tablespoon of milk
• 1½ teaspoons x sea salt
• A few good grinds of black pepper

METHOD

• Toast the cumin seeds and ras-el-hanout off for 20 sec in a dry pan
• add the onions and garlic and sweat off until they become translusant. set aside and leave to cool
• In a large bowl combine all the ingredients together with you hands.
• Refrigerate until required 1-24 hours.
• Remove from the fridge then shape the mixture onto skewers or into kofta balls.
• If your using wooden skewers make sure to soak in water before use so they don’t burn
• oven bake, bbq or pan fry.

CHORRITO TIP:

I like cooking kofta in the oven covered with foil for 10-15 minutes before grilling them for another 5. Covering the pan with foil and letting them cook in the oven helps kofta stays tender and juicy and not to dry so fast also it prevents sticking to the grill racks. Then you just put them on the grill to get those grilling marks and to brown a little more.