Here’s another attempt to re-mix a middle east classic kofta. Egyptian kofta is relatively simple – beef + onions + egg + spices – and in general, the fattier the meat, the tastier the kofta. Delicious yes, but not something that can be granted a frequent spot in the dinner rotation at Casa Squeaky.
I’ve struggled with how to make this recipe healthier while still keeping it flavorful. This is my latest attempt. Still not as tasty as the full fat beef version, but not bad, IMHO.
- 2 lbs boneless, skinless chicken thigh, ground
- 3 peppers, one green, one red and one yellow
- 1 large onion
- 3+ cloves of garlic
- handful of parsley, chopped
- 2 Tbsp California Seasoning Pepper
- 1 tsp salt
- pepper flakes to taste
Heat grilling pan or skillet over a medium flame. Brush with oil to prevent sticking
Chop peppers, onions and garlic and put in food processor. Pulse until fine, but not pulpy. Mix together ground chicken, vegetable mix, parsley and seasoning.
Form kofta into little patties – I’ve found these cook more evenly then the cute little tube shapes. Cook until medium brown, then flip. Once both sides are medium brown, remove one kofta and cut in half to make sure it’s cooked all the way through.
Serve over rice or in a whole wheat pita stuffed with veggies. A yogurt and/or tahina sauce would make a good topping.