MEDITERRANEAN CHICKEN KOFTA
Ingredients
8 flat bamboo skewers
15 sundried tomato halves, minced
2 lbs ground chicken
1 cup minced onion
2 1/2 tsps coriander seed
2 1/2 tsps fennel seed
2 1/2 tsps dried oregano
1 tsp ground rosemary
1 tsp celery seed
1 tsp dried thyme
1 1/2 tsps Kosher salt|8 flat bamboo skewers
15 sundried tomato halves, minced
2 lbs ground chicken
1 cup minced onion
2 1/2 tsps coriander seed
2 1/2 tsps fennel seed
2 1/2 tsps dried oregano
1 tsp ground rosemary
1 tsp celery seed
1 tsp dried thyme
1 1/2 tsps Kosher salt
Preparation
Soak bamboo skewers for 3o minutes in water.
Combine all ingredients and mix well. Take 1/8 of the ground chicken mixture and shape it around a skewer to form a log about 6 -7 inches long and 1 – 1 1/2 inches thick. Repeat with remaining skewers and mixture.
Preheat grill to medium hot. Grill skewers until a thermometer inserted into the meat reads 175F (80C) (about 12 minutes).
Remove from grill and serve with pitas, diced tomato, diced onion and chopped cilantro.|Soak bamboo skewers for 3o minutes in water.
Combine all ingredients and mix well. Take 1/8 of the ground chicken mixture and shape it around a skewer to form a log about 6 -7 inches long and 1 – 1 1/2 inches thick. Repeat with remaining skewers and mixture.
Preheat grill to medium hot. Grill skewers until a thermometer inserted into the meat reads 175F (80C) (about 12 minutes).
Remove from grill and serve with pitas, diced tomato, diced onion and chopped cilantro.
