Chicken Kofta
Seasoned ground chicken formed into elongated patties with onion, garlic, and warm spices. Grilled until charred and served with flatbread and fresh accompaniments.
Ingredients
Method
Finely mince onion and garlic; chop fresh parsley. In a large mixing bowl, combine ground chicken, minced onion, garlic, garam masala, paprika, cumin, parsley, salt, and black pepper. Mix gently with your hands until just combined—do not overwork.
Divide mixture into 8 equal portions. Mold each portion around a metal or soaked wooden skewer, forming an elongated patty about 5 inches long and 1 inch thick.
Lightly brush both sides of each kofta with olive oil.
Preheat grill or grill pan to medium-high heat. Place kofta on grill and cook 5–6 minutes per side, turning once, until charred in spots and cooked through (internal temperature 165°F).
Warm pita bread on grill if desired. Arrange cucumber slices and red onion on a platter alongside lemon wedges.
Transfer cooked kofta to a serving plate. Drizzle with tahini if using. Serve with warm pita, fresh vegetables, and lemon wedges for squeezing.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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