Chicken Kofta with Yogurt

CSMS Magazine

This might sound a little unusual but read the recipe below. Your opinion will change.

Active: 35 minutes Total: 35 minutes

1 pound ground chicken

½ medium onion, grated

4 tablespoons chopped fresh cilantro, divided

2 tablespoons chopped fresh mint

1 tablespoon canola oil

½ teaspoon salt plus ⅛ teaspoon, divided

½ teaspoon ground pepper, divided

½ teaspoon ground coriander, divided

¼ teaspoon ground cumin

¼ teaspoon Aleppo pepper

Pinch of ground allspice

Pinch of ground cinnamon

½ cup whole-milk plain yogurt

1 teaspoon grated orange zest

1 tablespoon orange juice

Combine chicken, onion, 2 tablespoons cilantro, mint, oil, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon coriander, cumin, Aleppo pepper, allspice and cinnamon in a large bowl.

1.Cover and refrigerate for at least 10 minutes and up to overnight.

2.Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

3.With damp hands, form about 3 tablespoons of the chicken mixture into an oval around a metal skewer. Add a second oval with another 3 tablespoons of the mixture on the same skewer. Repeat with the remaining chicken mixture to make 4 skewers with 2 kofta each. Place them on the prepared pan.

4. Broil the kofta, flipping once, until browned and an instant-read thermometer inserted in the center registers 165°F, 8 to 12 minutes.
5. Meanwhile, whisk yogurt, orange zest and juice in a small bowl with the remaining 2 tablespoons cilantro, ⅛ teaspoon salt and ¼ teaspoon each pepper and coriander. Serve the sauce with the kofta.

Note: All these recipes can be found in Eaten Well Magazine.

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