CHICKEN KAFTA
Traditional Lebanese Chicken Kafta is so quick and easy to make with simple ingredients. Serve alongside rice, salad or in a pita with some garlic sauce!
Provided by Yumna Jawad
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Place the ground chicken, parsley, onions, garlic and spices all in a large bowl. Use your hands to combine until the mixture is well blended. It will feel a little sticky, but that's fine.
- Form the Kafta into an oblong shape about 1 inch in thickness. You can form them on a wooden skewer or without.
- Grease the grates of a gas grill or indoor grill pan, and preheat it to medium high heat. When heated through, transfer the kafta to the grill. Grill for 4-5 minutes per side, until the chicken is fully cooked.
- Serve hot off the grill with your choice of side.
Nutrition Facts : Calories 173 kcal, Carbohydrate 2 g, Protein 20 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 98 mg, Sodium 362 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HERBY CHICKEN KOFTA MEATBALLS
This big batch of meatballs is inspired by kofta, the flavor-packed ground meat patties popular throughout the Middle East and North Africa. Stash them in your freezer so you always have the building blocks of a great meal. Try them simmered in tomato sauce, served over grains or greens, or packed into pita sandwiches with cucumbers, red onion, mint, and a tangy yogurt sauce.
Provided by David Tamarkin
Categories #cook90 Chicken Meatball Dinner Cumin Coriander Parsley Mint Garlic Poultry
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
- Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 tsp. salt, and cook, stirring, until softened and lightly browned, 10-15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30-60 seconds. Scrape into a large bowl and let cool slightly.
- Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.
- Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
- Do Ahead
- Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.
CHICKEN KOFTAS
Make and share this Chicken Koftas recipe from Food.com.
Provided by Mazey
Categories High Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the ingredients, and then cook on a hotplate with a little oil.
- Serve with salad of avocado and cherry tomatoes and Edam cheese.
- Or with a yogurt with mustard, cumin mint lemon juice and pepper.
Nutrition Facts : Calories 308.5, Fat 12.8, SaturatedFat 3.6, Cholesterol 152.7, Sodium 293.6, Carbohydrate 20.9, Fiber 1.7, Sugar 1.9, Protein 27.1
CHICKEN KOFTA CURRY
Make and share this Chicken Kofta Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix the first 3 spices together in a small bowl; set aside.
- Place the chicken, one tablespoon each of the garlic and ginger; the turmeric, chilli powder, flour, egg, salt and half the mix you set aside in a large bowl and mix well.
- Form into golf ball sized balls.
- Heat half the oil in a pan and brown the balls; drain and set aside.
- Heat the remaining oil and cook the onions for 5 minutes. Add the curry leaves and remaining mix of ground spices, garlic and ginger to the pan and cook for a further 2 to 3 minutes.
- Add the tomatoes and coconut milk; simmer for 10 minutes.
- Season to taste with salt and pepper, add the meatballs and cook for another 15 minutes.
Nutrition Facts : Calories 785.9, Fat 57.7, SaturatedFat 27.2, Cholesterol 261.5, Sodium 923.1, Carbohydrate 22.5, Fiber 3.7, Sugar 5, Protein 50.3
CHICKEN KOFTAS WITH LIME COUSCOUS
This splendid yet easy meal pairs koftas (gently spiced meatballs) and couscous with fresh accents from herbs, limes and crunchy pine nuts. Using a food processor to blitz all the kofta ingredients provides enough friction to help the meat proteins bind and form a much nicer and compact kofta. A similar technique is traditionally employed in India, where ground meat is chopped until it becomes a paste. While the sweet and tart taste of dried cherries are nice here, cranberries are an excellent substitute, bringing a similar spot of brightness to this dish.
Provided by Nik Sharma
Categories dinner, weekday, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the couscous: In a medium saucepan over high heat, bring the stock, lime juice, olive oil, red-pepper flakes and 1 teaspoon salt to a rolling boil. Remove from the heat and stir in the couscous. Cover with a lid and let sit for 10 minutes.
- As the couscous sits, prepare the koftas: Place the ground chicken, shallots, egg, parsley, serrano, garlic, ginger, 1 teaspoon salt and 1 teaspoon pepper in the bowl of a food processor and pulse until the mixture resembles a coarse paste.
- Heat 2 to 3 tablespoons of olive oil in a large (12-inch) cast-iron skillet or nonstick pan over medium-low. Grease your hands with a little oil and divide and shape the ground chicken mixture into 12 balls. Fry them in the hot oil, in batches if necessary, until golden brown on all sides and the internal temperature reads 165 degrees on an instant-read thermometer, about 8 to 10 minutes. Using a slotted spoon, transfer the koftas to a tray or plate lined with paper towels.
- Uncover the couscous, fluff the mixture with a fork and break up any lumps. Transfer the couscous to a large mixing bowl. Fold in the lime zest, parsley, cherries and pine nuts, then season to taste with salt and pepper. Fold in the koftas and serve immediately with the lime wedges.
CHICKEN KOFTAS WITH CUCUMBERS AND YOGURT
Koftas are like Middle Eastern meatballs -- we've packed our version full herbs for maximum flavor and brightness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large bowl, combine chicken, onion, and parsley; season with salt and pepper. Using your hands, mix until well combined. Form mixture into 8 oval patties.
- In a medium bowl, toss together cucumber and yogurt; season with salt and pepper. In a large skillet, heat oil over medium-high. Cook patties until browned on all sides and cooked through, 12 minutes. Divide patties and tomatoes among pitas. Top with cucumber-yogurt sauce and mint. Fold to enclose and serve.
Nutrition Facts : Calories 470 g, Fat 19 g, Fiber 5 g, Protein 32 g
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GRILLED CHICKEN KOFTA - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (22)Category DinnerCuisine MediterraneanCalories 274 per serving
- First, soak a very small piece of sandwich bread in water until super tender, then drain the water and squeeze the bread dry. Place the bread in a large mixing bowl. Add ground chicken, grated onion, minced garlic, chopped parsley and mint. Add Aleppo-style pepper, coriander, paprika, kosher salt and pepper. Add the egg, if using, and a drizzle of extra virgin olive oil to bring this mixture together.
- Take fistfuls of the chicken mixture and form into 8 oval patties that are about 1 to 1 1/2 inches thick (try to keep them all equal in size).Arrange the patties on a tray or a large plate (they should not be touching) and chill for 15 to 20 minutes while the grill is heating (longer if you have the time)
- Grease the grates of your gas grill (or an indoor griddle or skillet) with a bit of oil and preheat to medium-high. When ready, arrange the chicken kofta on the grill or griddle so that they are far enough apart (you'll want to have enough room to turn them over). Grill for 4 to 5 minutes on each side or until the chicken is fully cooked. (Use a grill-safe spatula to turn the chicken kofta over halfway through cooking).
- In my opinion these kofta patties are best hot off the grill. Add a little garnish of Aleppo-style pepper if you like and serve with your favorite Mediterranean sides.
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- Grind coriander seeds, cumin seeds, dried red chillies to a fine powder. Mix chicken mince, garlic paste, ginger paste, eggs and half of the lemon juice in a bowl. Add the ground masala and mix well. Marinate for one hour.
- Add potatoes, onion paste, mint paste and salt. Wet your palms and apply the mixture onto the skewers evenly. Remove from the skewers carefully. Boil water in a deep pan. Put the prepared kebabs and cook fro five to seven minutes.Set aside to cool down. Heat sufficient oil in a non stick pan and shallow fry the kebabs till golden brown in colour.
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- Add sufficient oil to tawa and shallow fry the koftas till golden brown. Drain on absorbent paper and set aside.Heat two tablespoons oil in a non stick pan. Add remaining onions and sauté for two minutes.
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