This midweek marvel is packed with protein and comes together in under 40 minutes, making it an irresistible and healthy choice for any night!
Preheat your oven to 2200C. Crush the garlic and finely chop the red chilli. Zest the lemon, then pick the parsley leaves and set them aside. Finely chop the parsley stalks.
Grate half of the onion into a large bowl. Add the crushed garlic, lemon zest, chopped parsley stalks, chopped red chilli, chicken mince, a drizzle of extra virgin olive oil, a pinch of salt, and a pinch of black pepper. Mix thoroughly for about 3 minutes until the mixture becomes sticky.
Wet your hands with cold water to prevent sticking. Shape the chicken mixture into 12 individual koftas. Place them onto a lined baking sheet and chill in the fridge until you're ready to cook.
Finely slice the remaining half onion and place it in a bowl of iced water to reduce its sharpness. Chop the tomatoes into rough pieces and thinly slice the courgette. Drain the sliced onion and combine it in a small bowl with the reserved parsley leaves, chopped tomatoes, and sliced courgette. Drizzle with extra virgin olive oil and squeeze in the juice from half the lemon. Season the salad with salt and mix well.
In a small bowl, mix together the smoked paprika, brown sugar, and ground cumin to create your spice blend. Sprinkle half of this blend over the chilled chicken koftas, gently rolling them to ensure an even coating. Take the remaining half of the spice blend and whisk it with a good drizzle of extra virgin olive oil and a pinch of salt.
Heat a large frying pan over a medium heat with a drizzle of extra virgin olive oil. Fry the coated koftas for about 5 minutes, turning them until they are seared and golden all over. If necessary, cook them in batches to avoid overcrowding the pan. Transfer the seared koftas to a lined baking tray, drizzle them with the remaining spiced oil mixture, and roast in the preheated oven for 6 minutes, or until they are cooked through.
Spoon the hummus into individual serving bowls. Top the hummus with the fresh tomato and courgette salad, then arrange the cooked koftas on top. Finish with a drizzle of the smoky, sweet juices from the baking tray. Serve immediately with warm flatbreads and enjoy!
For an extra burst of flavour, marinate the kofta mixture for at least 30 minutes in the fridge before shaping and cooking.
If you don't have fresh chilli, a pinch of chilli flakes can be used as a substitute for a subtle kick.
To make the flatbreads extra warm and pliable, heat them briefly in a dry pan or microwave before serving.