Chicken Kofta Recipe
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Category: |
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Ingredients: |
Ingredients: 1 small piece sliced sandwich bread (I used whole wheat bread. Gluten free bread if needed)
1 ½ lb ground chicken
1 small onion, grated (about ½ cup grated onion)
1 garlic clove, minced
½ cup chopped fresh parsley
3 tbsp chopped fresh mint
1 ½ tsp Aleppo pepper (mild/sweet pepper flakes), more for later
1 tsp ground coriander
½ tsp sweet paprika
Salt and pepper
1 egg (raw)
Drizzle extra virgin olive oil (I used Private Reserve Greek EVOO)
To serve (optional)
Homemade hummus
Mediterranean tomato and cucumber salad
Pita Bread
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Directions: |
Directions:Toast the bread until golden brown. Place it in a small bowl and cover with water. Let it sit until tender then squeeze the bread to wring out all the water (it should fall apart into smaller pieces).
Place the bread in a large mixing bowl. Add the ground chicken, onion, garlic, fresh parsley, mint, spices and a dash of salt and pepper. Add the egg and a drizzle of extra virgin olive oil. Using clean hands, mix the chicken mixture until everything is well combined.
Wet your hand with a tiny bit of water and begin to form the chicken mixture into 8 oval patties that are about 1 to 1 ½-inch in thickness (the chicken mixture may feel a bit sticky, which is fine, but the wet hands should help).
Arrange the kofta patties on a tray or large plate and refrigerate for 15 to 20 minutes or so just while the grill is heating.
Grease the grates of a gas grill or an indoor griddle with a little bit of oil and heat to medium-high. Place the kofta on the grill and cook for 4 to 5 minutes per side until fully cooked through (use spatula to carefully turn the kofta over halfway through cooking).
Serve immediately, garnished with another sprinkle of Aleppo pepper or chili pepper flakes and your choice of sides (in this post, I served the kofta with homemade hummus, simple Mediterranean salad, pita bread and some olives). |
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Personal
Notes: |
Personal
Notes: Source: https://www.themediterraneandish.com/grilled-chicken-kofta
Chicken kofta is made of ground chicken that's mixed with other ingredients including onions, garlic fresh herbs and spices, to form a well-seasoned mixture (similar to a chicken meatballs mixture). From there, the mixture is formed into oval chicken patties (which look like logs) or meatballs, depending on how you plan to cook them. For grilling, like in today's recipe, oval patties or formed on skewers of chicken kofta kebabs are best.
Middle Easter chicken kabobs, on the other hand, are like Souvlaki. They're basically skewers of chicken pieces or cubes from boneless chicken breast. Chicken kabobs are seasoned differently than kofta and are typically threaded on a skewer with bell peppers and onions.
Wet your hands with a bit of water as you form the chicken kofta patties. The chicken mixture will feel like a sticky mess when you are trying to form the oval patties. That's okay!
Chill the chicken kofta patties for a few minutes before grilling. Arrange the raw kofta on a large tray (make sure they're not touching) and chill for a few minutes while your grill is heating. This will help keep them from falling apart when grilled.
Will these chicken kofta be as good on an indoor grill or griddle? Absolutely. You do not have to fire up an outdoor grill if you don't need to.
To make chicken kofta kebabs, use skewers. Instead of forming the chicken mixture into oval patties, take a fistful portion of the meat mixture and mold it on a wooden skewer (previously soaked in water). You'll want to work your hand up and down the skewer to make sure the chicken mixture is fully attached to it.
Grease grill grates or indoor griddle well. You don't want your kofta patties to get stuck or they'll fall apart when you turn them over. Be sure to wipe the grates of a gas grill or your indoor griddle or skillet with a bit of oil, then heat the grill to medium-high.
Make kofta dinner bowls with your favorite salad, dip and a side of warm pita! I used hummus and this simple Mediterranean salad. This bright cauliflower salad, which resembles a gluten-free tabouli, is another great option!
Make pita pockets with chicken kofta, baby arugula salad, and lemony tahini sauce
Go traditional and serve these kofta with a side of Lebanese rice or couscous and veggies (roasted tomatoes or cauliflower, or fried brussels sprouts, for example)
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