The headliner for our Lebanese themed Sunday Funday was a grilled chicken kofta.
Serves 5 to 6 people.
Here’s what you’ll need:
- 2 pounds of ground chicken
- 1/3 cup bread crumbs
- 2/3 cup onion, minced
- 5 cloves of garlic, minced
- 1/4 cup of flat leaf parsley, chopped
- 1/4 cup cilantro leaves, chopped
- 2 tablespoons of ground coriander
- 1 1/2 tablespoons of ground cumin
- 1 tablespoon red chili flakes
- 2 tablespoons smoked paprika
- 2 tablespoons of lemon juice
- 2 tablespoons of sea salt
- 1 tablespoon ground black pepper
- 1 egg
- 12 eight to twelve inch skewers, soaked
- parsley and cilantro to garnish (optional)
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In a large mixing bowl, mix all ingredients keeping hands wet.
Form the mixture into small football shaped balls. Almost like a big Easter egg. Place a skewer in each one.
Place skewers on a well oiled and preheated grill. Grill until golden on all sides; about 10 to 12 minutes. Cook to an internal temperature of 165 degrees. Remove the skewers and sprinkle with parsley and/or cilantro and enjoy!
