Chicken Kafta Kebab
Directions
- 1Prepare the chicken kafta kebab mixture by processing the chicken thighs in a food processor until minced.
- 2In a mixing bowl, combine the minced chicken, chopped onion, minced garlic, parsley, spices, and baking soda. Mix for 3-4 minutes by hand until everything is well combined.
- 3Grease your hands with oil and shape the mixture into round kebab shapes.
- 4Shallow-fry the kebabs in oil on medium-low heat for 8-10 minutes, flipping sides halfway through.
- 5Prepare the garlic tahini sauce by combining all the ingredients in a bowl and mixing until smooth. Refrigerate until ready to serve.
- 6Prepare the tomato cucumber salad by combining all the ingredients in a bowl and mixing until well combined. Refrigerate until ready to serve.
- 7Serve the chicken kafta kebab with garlic tahini sauce and tomato cucumber salad, pickled onions and pita bread.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp red chili flakes
- 1 tsp ground cumin
- 1 tsp allspice
- 1 tsp baking soda
- 1 large onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 6 cloves garlic, minced
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 1 tsp tahini paste
- 1 fresh lemon juice
- 0.5 salt
- 0.5 pepper
- 2 tbsp olive oil
- 1 cucumber, diced
- 9 cherry tomatoes, halved
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 6 pita bread
Equipment
food processormixing bowlfrying pantongs
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