I am kicking off my first recipe of 2019 with these Chicken Koftas! A lovely way to bring summer into your home in amidst the January cold. These Greek style chicken kebabs are lightly spiced, packed with fresh mint and deliver on flavour. Check them out!
Happy New Year! Yes, I’m six days late, but I finally made it back. To say things have been a bit on the busy and hectic side around here lately would be the understatement of the year. I’m ready to get back to my routine. And first and foremost on my list of to dos is cooking and writing. My favourite things to do.
And we are starting with these Chicken Koftas. This was my first time ever making them and they were so good. I never in my life would have thought about putting ground chicken onto a stick, ever. But guess what, it works. And they were so full of flavour, tender and just downright tasty.
The inspiration from this recipe came from one I found on Epicurious.
After just five minutes of sitting at the computer and searching Epicurious, I knew what I was going to make, these Chicken Koftas. I found a recipe over there which is what I used to make these. There were some changes, but not too many. Theirs was a meatball recipe for starters and you can check that out here if you like.
Right, let’s take a look at these Koftas!
Notes about the koftas
- I used only ground chicken breast, but I think it would be better with a mix of breast and dark meat. Next time, I think I’ll try that.
- You can cook them on the stove top or in the oven. I recommend the oven for a more even cooking. Also, I cooked my on cast iron but it’s not essential. If you have cast iron, use it!
- I served these with a Minted Yoghurt Dip and a easy three ingredient salad, as shown in the photos. I think the dip is essential. Or your could use Cucumber Raita or Tzatziki. Either way, make a dip for the chicken. Or you could buy one, there’s no shame in that!
Chicken Koftas
Ingredients
- 1 lb chicken ground
- 1 Onion
- 3 cloves Garlic peeled
- Big bunch fresh mint leaves approximately 1 cup
- 1/4 Cup olive oil divided
- 1 1/2 Teaspoons ground coriander
- 1 Teaspoon ground cumin
- 1/2 Teaspoon red pepper flakes
- 1 Teaspoon salt
Instructions
- Preheat oven to 375 degrees F and have ready a large baking tray.
- Peel and roughly chop the onion. Put the onion and the garlic in a processor and blitz until it is minced fine. Remove from food processor and wipe clean.
- Add the mint leaves to the food processor and blitz until finely chopped. Remove from food processor and set aside.
- In a medium skillet set over medium heat, add about 2 tablespoons of the olive oil. Add the minced onion and garlic and give a good stir. Cook stirring occasionally for about 10 minutes. Add the coriander, cumin, red pepper flakes and salt. Stir for a minute and remove from heat.
- In a large bowl combine the chicken, onion mixture and mint. Stir well to combine completely.
- Have ready 10 wooden skewers.
- Using your hands, scoop up a small ball sized portion of the mixture. Push it onto the top of the skewer and start flattening it out with your hands and pushing it down the stick. It should cover about 2/3 of the stick. Repeat for all sticks.
- Place a large baking tray in a preheated 375 degree F oven for about 10 minutes. Remove from oven and drizzle the tray with remaining olive oil. Place the skewers on the tray and put in the oven. Cook for 15 minutes and remove from oven and turn them over. Return to oven for remaining 15 minutes or until cooked through.
- Remove from oven and serve straight away.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
