Chicken Kofta Kebabs
User Reviews
5
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Prep Time
30 mins
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Cook Time
16 mins
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Total Time
46 mins
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Servings
6 servings
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Calories
429 kcal
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Cuisine
Mediterranean, Middle Eastern
Chicken Kofta Kebabs
Description
The recipe for Chicken Kofta Kebabs uses grated zucchini mixed into ground chicken for added moisture and a delicate texture. Fresh scallions, mint, cilantro, and garlic add brightness and herbal notes, while cumin and coriander provide warm spice undertones. The mixture is shaped around wooden skewers and grilled on medium-high heat until fully cooked and lightly charred. This grilling method gives the kebabs a smoky exterior while keeping the interior tender.
The accompanying sumac dressing blends the tartness of sumac soaked in water, lemon juice, and pomegranate molasses with garlic and red wine vinegar, balanced by olive oil and salt. Drizzling this over the kebabs introduces a vibrant, fruity tang that enhances the grilled meat. Traditional sides like tzatziki, pita, pickled onions, and hummus provide contrasting textures and flavors that complement the kebabs well.
For convenience or lack of skewers, the kofta mixture can be shaped into patties and grilled. The kebabs make a flavorful main when served hot and are suitable for casual or festive meals.
Ingredients
For the Kefta
- 1 zucchini medium
- 1 pound ground chicken white or dark meat
- ⅓ cup scallions sliced
- ⅓ cup mint chopped
- 3 tablespoons cilantro chopped
- 3 cloves garlic finely chopped
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 ½ teaspoon salt
- 2 tablespoons tahini
- 12 wooden skewers soaked in water for 20 minutes, small
For the Sumac Dressing
- 4 teaspoons sumac soaked in 4 teaspoons warm water for 15 minutes, ground
- 3 tablespoons lemon juice fresh
- 2 tablespoons pomegranate molasses
- 2 cloves garlic minced
- 2 teaspoons red wine vinegar
- ½ cup extra-virgin olive oil
- kosher salt to taste
To Serve
- tzatziki
- pita bread
- red onion pickled
- hummus
- jalapeno pepper charred
Instructions
For the Kefta
- 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.
- 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.
For the Dressing
- 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.
- Drizzle the dressing on top of the chicken and serve with all the accouterments.
Notes
- If you don't have skewers, shape the kofta mixture into patties and grill them instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 28g | 9% |
| Protein | 18g | 36% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 65mg | 22% |
| Sodium | 846mg | 35% |
| Potassium | 601mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 21mg | 23% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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