Chicken Kofta Kebabs
Total Time
46 minutes
Prep Time
30 minutes
Cook Time
16 minutes
Rating
5 out of 5 stars
(15)
Ingredients
6 servings
- 1 medium zucchini
- 1 pound ground chicken (white or dark meat)
- 1/3 cup sliced scallions
- 1/3 cup chopped mint
- 3 tablespoons chopped cilantro
- 3 cloves garlic (finely chopped)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 ½ teaspoon salt
- 2 tablespoons tahini
- 12 small wooden skewers (soaked in water for 20 minutes)
- 4 teaspoons ground sumac (soaked in 4 teaspoons warm water for 15 minutes)
- 3 tablespoons fresh lemon juice
- 2 tablespoons pomegranate molasses
- 2 cloves garlic (minced)
- 2 teaspoons red wine vinegar
- 1/2 cup extra-virgin olive oil
- Kosher salt to taste
- Tzatziki
- Pita Bread
- Pickled Red Onions
- Hummus
- Charred Jalapeños
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Preparation
Step 1
For the Kefta
Step 2
Grate zucchini, combine with ½ teaspoon salt and let sit for 5 minutes. Squeeze out as much liquid as possible. Mix together zucchini and remaining ingredients in a large bowl. Divide the mixture into 12 pieces, then with damp hands, shape around 12 soaked skewers.
Step 3
Heat a grill or grill pan to medium high, brush the kebabs with a bit of oil, then grill for 8-10 minutes on each side, or until cooked through.
Step 4
For the Dressing
Step 5
In another smaller bowl, water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed.
Step 6
Drizzle the dressing on top of the chicken and serve with all the accouterments.
Step 7
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