To be honest, this recipe is so versatile that you really do not have to follow the actual details as listed below. You can add whatever spices (or leave out!) depending on what final taste you would like to achieve (spicy, nutty, earthy, mild, herbaceous). Even the choice of meat mince is totally up to your liking (chicken, beef, lamb, veal). This creation really a blank canvas waiting to be doused with your chosen selection of spices (as present in your spice cabinet) and whichever meat you have on hand. Can a recipe get any easier?! I think not. And not to mention how delicious these kofta kebabs are when seared to a gorgeous golden and simmered to moist, tender bites of yumminess.
A couple of tips: I would definitely add minced onions plus shallots to add moisture and slight sweetness to these spiced kebabs. Freshly minced garlic is also a must for that extra depth of incredible flavor. Also, try not to over mix the ingredients once added to the mince to ensure moist and tender kebabs. Panko breadcrumbs enhance this mix by creating a light, crispy coating and also allow for uniform binding of the meat mixture. When forming the kebabs, I use a thick straw (like a smoothie straw) to help attain the desired shape and thickness and then slide it right out before frying. I can proudly say that this is one of my favorite ‘Dawat’ recipes. This creation will add a magical touch to any party menu-a feast for your eyes and a treat for your taste buds. Be prepared to share the recipe with your smitten guests!
Chicken Kofta Kebabs
Ingredients
- 2.5 lbs chicken mince *ground chicken
- 2 tsp coriander seeds *crushed
- 1 tsp cumin powder
- 1 tsp allspice powder
- 1 tsp cayenne pepper
- ½ tsp cardamom powder
- ½ tsp paprika
- ½ tsp Sumac
- ½ tsp parsley flakes
- ¼ tsp nutmeg powder
- 1 tsp Kosher salt
- ½ tsp black pepper
- 1 shallot *minced
- 1 small yellow onion *minced
- 5 cloves garlic *minced
- ¾ cup Panko breadcrumbs
- 1 cup Canola oil *or as needed for shallow frying
Instructions
- Rinse ground chicken meat and strain well (leave in sieve with large bowl underneath to remove all excess water).
- In a small processor, add shallot, onion, garlic cloves and coriander seeds and pulse to form a chunky paste. I quarter the shallot and onion before adding to processor.
- In a large mixing bowl, add chicken mince, shallot/onion/garlic cloves/coriander seeds paste, spices (cumin, allspice, cayenne, cardamom powder, paprika, Sumac, parsley flakes, nutmeg, Kosher salt, black pepper and Panko breadcrumbs. Gently mix all ingredients to incorporate.
- Grease hands with oil and form kebabs to desired shape, thickness and size. Heat Canola oil in large skillet on high heat. Once oil is hot, turn heat to medium high and shallow fry kebabs for at least 3-4 minutes on each side until golden brown. Now turn heat to medium low, cover skillet and cook for an additional 15-20 minutes until cooked through. Placed fried kebabs on a paper towel lined sheet pan to remove excess oil.
- Moist, scrumptious and delicious Chicken Kofta Kebabs are now ready to serve. Dipped in a side of fresh coriander + mint Raita (yogurt sauce), these kebabs are a perfect little treat to snack on, serve to your guests or make and freeze for last minute hunger pangs. Enjoy! Nosh Farma'aiye.