1 kg minced chicken
1 tbsp chilli powder
1 tbsp sumac
1/2 tsp salt
1 cup bread crumbs
1/3 cup milk
1/2 cup smokey BBQ sauce, divided into two portions
1 red capsicum, cored and minced
Baby Cos leaves
lime cheeks or quarters
Pre-heat oven to 180 deg Celsius.
In a small bowl, mix together the minced chicken, chili powder, sumac, salt, egg, bread crumbs, milk, 1/4 cup of the BBQ sauce and minced red capsicum until thoroughly combined.
Grab a small handful of the meat mixture and form a meatball that is about 1 1/2 inches in size.
Pan fry until brown, then finish in a medium oven for 8-10 min.
Brush remaining 1/4 cup BBQ sauce on top of the meatballs, and allow to rest for 5 min.
assemble your baby cos lettuce cups on a platter, with a sprinkling of the julienne veg mix. Place the meatballs on top with a drizzle of yogurt, pinch of sumac, sesame seeds and a squeeze of lime.
Call me to tell me how damn delicious this is!
Chef Raymond Eric
Sharing our food adventures!