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.
- Broil the kofta, flipping once, until browned and an instant-read thermometer inserted in the center registers 165°F, 8 to 12 minutes.
- 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.
Follow CSMS Magazine on Facebook: www.facebook.com/csmsmagazine
Twitter: www.twitter.com/csmsmaga
