INGREDIENTS

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  For Yogurt Dip:

  ·         1 cup Greek yogurt

  ·         1 ½ tbsp chili sauce

  ·         1 tbsp honey

  ·         2 cloves garlic, minced

  ·         1 tbsp fresh mint, chopped

  For the Tuna Chickpea Kofta:

  ·         3 cans Hanaa Tuna, drained

  ·         1 can chickpeas, drained

  ·         1 large egg

  ·         ¼ cup Greek yogurt

  ·         3 tbsp shaved onion

  ·         2 tbsp fresh mint, chopped

  ·         3 cloves garlic, minced

  ·         1 lemon zest

  ·         1 ½ tbsp ground cumin

  ·         1 tsp ground ginger

  ·         ½ tsp coriander

  ·         Salt and pepper

  ·         12 wooden skewers

PREPARATION

1.       Preheat the oven to 220c degrees. Line a large baking sheet with parchment paper and set aside. Soak the wooden skewers in water.

For the Yogurt Dip:

2.       Combine all ingredients in a small bowl. Season with ½ teaspoon salt and pepper to taste. Chill until ready to serve.

For the Tuna Chickpea Kofta:

3.       Place Hanaa Tuna and chickpeas in the bowl of a food processor. Pulse to combine. Then add the egg, yogurt, onion, mint, garlic, lemon zest and spices. Season with 1 teaspoon of salt and ¼ teaspoon black pepper. Puree into a thick paste.

4.       Using a 1 ½ tablespoon cookie scoop, portion the tuna filling into three balls in a row, touching each other. Gently slide a wooden skewer through all three balls. Use your fingers to seal the seam around the skewers. Repeat.

5.       Bake the kofta in the oven for 15 minutes, flipping once at the 8-minute mark. Allow the kofta to cool on the baking sheet at least 5 minutes before picking up. Garnish with smoked paprika, if desired. Serve warm with dipping sauce!