Grilling season is here. Today we’d like to introduce you to an easy and flavorful addition to your grilling routine: Kofta Kebabs! These Middle Eastern-inspired kebabs feature minced chicken, herbs, spices and flavorings skewered and grilled to perfection.
Elegant yet simple, it's especially delicious served with lemon rice, hummus, tahini sauce, tabbouleh, roasted vegetables, and/or pita. only 1 bowl, 10 ingredientsand 25 minutes Essential! Let’s make kofta kebabs!
What is Kofta or Kefta?
cardigan (also spelled) Kefta, kaftaor cardigan It refers to a meatball or meatloaf style dish made by mixing minced meat with spices and other ingredients. It can be shaped into balls, patties or cylinders. There are many variations of the dish and it is enjoyed in many regions, from the Middle East to North Africa, South Asia and beyond.
The first recipe for kofta is believed to come from an early Arab cookbook and was made with lamb. Here's an inspired version made with chicken, and all it takes is a few simple spices to achieve a taste similar to what you might enjoy at a Middle Eastern restaurant.
How to Make Chicken Kofta Kebabs
You start this dish by mixing together the ground chicken, herbs, spices, onion, garlic, and breadcrumbs. To keep the recipe simple and accessible, we used only a few basic spices: cumin, coriander, cinnamon, and salt. Pepper and cayenne are optional and add a little kick!
Mix the mixture until the spices are evenly distributed and shape into a cylinder. metal skewers. Bamboo skewers also work, but are easy to burn, so it is best to soak the bamboo in water.
Once the kebabs are all formed and skewered, it's time to grill!
For grilling, you can use an outdoor barbecue or a cast iron grill pan on the stovetop. Grilling gives the best flavor, but if you don't have that, you can also form the mixture into patties and cook them in an oiled skillet.
I hope you like these kofta kebabs! they:
Elegant yet simple
Subtly spicy
satisfactory
quick and easy
inspired by the middle east
& Very versatile!
What to serve with kofta kebabs
The serving options are endless! We especially enjoy kebabs with lemon rice, hummus, tahini sauce, tabbouleh, roasted vegetables and/or pita. It would also be delicious with harissa chickpeas, couscous, dolma, falafel and other Middle Eastern dishes.
More Grill Recipes
Let me know if you try this recipe! Don't forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
Servings 4 (kebabs for 2 people)
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- One pound ground chicken (We used 93% lean)
- 1/4 cup finely chopped onion
- 1/4 cup chopped fresh parsley (Or dip half of it in fresh mint)
- 2 cloves Garlic, finely chopped or pressed
- 1/4 cup crumb (Alternatively, store-bought // gluten-free // almond flour would also work, if desired)
- One teaspoon ground cumin
- 3/4 teaspoon coriander
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper (optional)
- 1/4 teaspoon ground cayenne (optional)
- avocado oil (or // spray to grease the grill)
If using bamboo skewers, soak them in water for at least 30 minutes before using them to prevent them from burning on the grill. We prefer metal skewers.
In a medium mixing bowl, add chopped chicken, chopped onion, parsley, garlic, bread crumbs, cumin, coriander, cinnamon, salt, pepper (optional), and cayenne (optional). Using your hands (use food prep gloves if desired) mix the mixture until the spices are evenly distributed. Wash your hands thoroughly after handling raw meat.
Preheat a grill pan or outdoor grill to medium-high heat. Lightly spray the grill pan or brush the grill with avocado oil.
Take 1/4 cup of the chicken mixture and shape into a log. Press a skewer into the center to form a shape about 5 inches long and 1 inch thick. Repeat with remaining chicken mixture. If you follow the written recipe, you will make about 8 skewers.
Once the grill is hot, using a lightly oiled metal spatula (or holding the meat with clean hands, not the skewers, to prevent it from slipping), add enough kebabs to fit without touching them. Cook for 3 to 4 minutes on the first side, then gently flip with a metal spatula or tongs and continue cooking for 3 to 4 minutes or until a meat thermometer inserted in the center registers an internal temperature of 165 F (74 C). When done, the skewers should have dark brown grill marks, have reduced in size by about 25%, and are no longer pink. If the noodles look undercooked, the skewers could be thicker. In this case, you'll need to flip over and cook the thin noodles for 1-2 minutes on each side.
- Enjoy warm kofta kebabs with lemon rice, hummus, tahini sauce, tabbouleh, roasted vegetables and/or pita bread!
Best when fresh. Store leftovers in an airtight container in the refrigerator for up to 2-3 days, then reheat in a skillet on the stovetop over medium heat until warmed through. You can also freeze the raw mixture, form it into patties, and cook them directly in a skillet over medium heat for ~5-6 minutes per side.
*If you don't have skewers, grills, or grill pans, shape the mixture into patties and fry in an oiled skillet over medium heat for 4-5 minutes per side or until golden brown in the centers. Internal temperature is 165F (74C).
*Nutritional information is approximate based on 1/2 teaspoon of avocado oil without optional ingredients.
clothing material: One (2 kebabs) to serve calorie: 228 carbohydrate: 10.2 g protein: 22.2 g province: 11.5 g Saturated Fat: 2.9 g Polyunsaturated fat: 2.2 g Monounsaturated fat: 5.5 g trans fat: 0.08 g cholesterol: 97 mg salt: 426 mg potassium: 759 mg fiber: 1.6 g sugar: 1.3 g Vitamin A: 66 IU Vitamin C: 6.7 mg calcium: 96 mg steel: 5.7 mg
