Chicken Kafta Kebabs (Family-Favorite Midweek Dinner)

Introduce the recipe and ingredients for chicken kafta.

Prepare breadcrumbs by breaking day-old bread into chunks and blending in a food processor until fine.

Chop the parsley, mint, garlic, tomato, and onion very finely, either by hand or using a food processor without pureeing.

In a mixing bowl, combine ground chicken with chopped onion, tomato, parsley, mint, breadcrumbs, minced garlic, tomato paste, olive oil, coriander powder, cumin powder, turmeric, baking soda, salt, and pepper.

Knead the mixture by hand until well combined, optionally wearing gloves.

Refrigerate the mixture for 30 to 60 minutes to allow flavors to combine, although this step can be skipped if short on time.

Prepare a bowl of cold water and an empty plate for shaping the kafta patties.

Shape the meat mixture into long thin patties, using about 4 to 5 tablespoons of the mixture for each patty, dipping hands in cold water to prevent sticking.

Heat a grill pan or nonstick frying pan over medium to high heat and add a thin layer of olive oil.

Fry the kafta patties for about 3 to 4 minutes on each side, turning halfway through, until browned and fully cooked.

Remove from the pan and serve warm with bread, rice, or fries.

Equipment Needed

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