Grilled Chicken Kofta
You'll love this delicious grilled chicken kofta recipe! It has a little heat from the Aleppo pepper and it's loaded with flavor from garlic, fresh herbs and olive oil.
- Prep time
- 30 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 small piece sliced sandwich bread (I used whole wheat bread. Gluten free bread if needed)
- 1 ½ lb ground chicken
- 1 small onion, grated (about 1/2 cup grated onion)
- 1 garlic clove, minced
- ½ cup chopped fresh parsley
- 3 tbsp chopped fresh mint
- 1 ½ tsp Aleppo pepper (mild/sweet pepper flakes), more for later
- 1 tsp ground coriander
- ½ tsp sweet paprika
- Salt and pepper
- 1 egg (raw)
- Drizzle extra virgin olive oil (I used Private Reserve Greek EVOO)
- Homemade hummus
- Mediterranean tomato and cucumber salad
- Pita Bread
Instructions
- 1
Toast the bread until golden brown. Place it in a small bowl and cover with water. Let it sit until tender then squeeze the bread to wring out all the water (it should fall apart into smaller pieces).
- 2
Place the bread in a large mixing bowl. Add the ground chicken, onion, garlic, fresh parsley, mint, spices and a dash of salt and pepper. Add the egg and a drizzle of extra virgin olive oil. Using clean hands, mix the chicken mixture until everything is well combined.
- 3
Wet your hand with a tiny bit of water and begin to form the chicken mixture into 8 oval patties that are about 1 to 1 1/2-inch in thickness (the chicken mixture may feel a bit sticky, which is fine, but the wet hands should help). Arrange the kofta patties on a tray or large plate and refrigerate for 15 to 20 minutes or so just while the grill is heating.
- 4
Grease the grates of a gas grill or an indoor griddle with a little bit of oil and heat to medium-high. Place the kofta on the grill and cook for 4 to 5 minutes per side until fully cooked through (use spatula to carefully turn the kofta over halfway through cooking).
- 5
Serve immediately, garnished with another sprinkle of Aleppo pepper or chili pepper flakes and your choice of sides (in this post, I served the kofta with homemade hummus, simple Mediterranean salad, pita bread and some olives).