Makes about 20 

500g minced chicken
3 tablespoons Jalna Low Fat Greek Style Natural Yoghourt
4 green (spring) onions, thinly sliced
1/2 bunch flat leaf parsley, chopped
1/3 cup mint, chopped
3 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon allspice (optional)
Salt & pepper, to taste
1 quantity Mint Yoghourt (see below)

• Place all ingredients in a large bowl and knead together well. If time permits, cover and refrigerate 1 – 2 hours for flavours to blend and easier handling.
• Form mixture into rounds or ovals the size of a small egg.
• Lightly spray preheated char grill or pan with oil and cook kofta in batches over medium heat until browned on both sides and cooked through.
• Serve on toothpicks with Mint Yoghourt.

Mint Yoghourt
1 cup Jalna Low Fat Greek Style Natural Yoghourt
1 tablespoon lemon juice
1 clove garlic, crushed (optional)
1/4 cup chopped fresh mint
salt and cracked black pepper

• Stir ingredients in a bowl and serve with Chicken Kofta