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Chicken Kofta Recipe With a Twist

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Description

These chicken kafta (or kofta) are a type of kebab made with ground chicken and flavored with middle eastern spices. The twist is that I took some elements of the chicken seekh (or shish) kebab and added a few nutritious binders to make these chicken koftas less meaty and more flavorful. My favorite way to serve them is with millet and hemp seed tabbouleh.

Ingredients

  • 300 grams of ground chicken
  • 1 thumb size ginger
  • 4 garlic cloves
  • 2/3 cup cilantro, chopped
  • 1/3 cup parsley, chopped
  • 1 small onion or shallot
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon fenugreek powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/8 teaspoon allspice
  • 4 tablespoons cooked millet
  • 3 tablespoons hemp seeds
  • 1/2 – 2/3 egg (measured after beaten)
  • extra virgin olive oil for the pan (to cover the bottom of your pan)

Instructions

  1. Prepare the bamboo skewers in advance, by soaking them in water. I used eight 25 cm / 10 inches skewers, and in order to fit four at once in my pan, I had to remove the handle which is 4 cm. So I ended up with 21 cm / 8.2 inches skewers and they were the perfect size for eight koftas. I cooked them in two batches.
  2. Grate the ginger and the garlic (or mince with a garlic press).
  3. Mince the parsley, cilantro, and small onion or shallot in a small food processor. 
  4. Beat the egg in a small bowl. 
  5. Add the ground chicken to a big mixing bowl, and add the cooked millet, hemp seeds, the parsley, cilantro and onion mixture and sprinkle on all the spices. 
  6. Add half of the egg and combine everything with a fork (not the hands), until the ingredients are well mixed, but don’t overmix. If you feel like there is not enough moisture, you can add a little bit more of the egg. I level the mixture in the bowl and I approximately split the mixture into 8 equal parts. 
  7. Remove the skewers from the water. Take one of the mixture parts, and with your wet hand gently press the meat into a cylindrical shape around the skewer, leaving about 1” on both ends. 
  8. Prepare a large frying pan. Heat a few tablespoons of olive oil on medium heat (as much as to cover the pan but not too much) and when the pan and oil are hot, add four of the skewers (or how many fits into you pan). I could cook them in two batches, four at a time. 
  9. Fry for 2 minutes on one side, carefully turn them on another side with your fingers, fry for about two more minutes or until golden brown, turn again. There will be three sides. When they are golden brown all around, take them out on a plate and continue with the next batch. 
  10. I love to serve them with millet and hemp seeds tabbouleh salad (see recipe in the post above) and with a wedge of lime. 
  11. You can serve them straight from the skewers, or you can gently remove them from the skewers, by gently pushing on one of the ends and sliding them down. 
  12. Leftovers can be stored in the fridge or even frozen and can be used for sandwiches, salads, or lunch boxes.

Find it online: https://creativeinmykitchen.com/chicken-kofta-recipe-with-a-twist/