Grilled Chicken Kofta Skewers
Ingredients
- 2 large onions, quartered
- 1 green bell pepper, quartered
- 1 red bell pepper, quartered
- 2 green chili peppers
- 4 garlic cloves
- 2 medium carrots, grated
- 1 kg chicken fillet, cut
- 150 g fat, cut
- 1 tablespoon salt
- 1 tablespoon sumac
- 1 tablespoon coriander
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon cardamom
- 1 teaspoon mixed spices
- 1 teaspoon paprika
- 1/2 teaspoon crushed chili
- 1/2 teaspoon black pepper
- 1 tablespoon lemon zest
- 2 tablespoons pomegranate molasses
- 1/2 cup flour
- 1 cup chopped parsley
For moistening
- 1 tablespoon liquid chili sauce
- 1/4 teaspoon salt
- 1 pinch black pepper
- 1 tablespoon tomato paste
For serving
- Bread
- Onion
- Parsley
- Sumac
- Pickles
- Tomato
Preparation
In a food processor with the steel blade installed, place the onion, peppers, garlic, and carrot, and grate finely. Place in a strainer and press with the back of a spoon to extract liquid; reserve the liquid for moistening the kofta.
Place the chicken in the food processor, add the fat, salt, sumac, coriander, turmeric, cumin, cardamom, mixed spices, paprika, crushed chili, black pepper, lemon zest, and pomegranate molasses, then grind until combined.
In a bowl, combine the chicken mixture, the grated vegetable mixture, flour, and chopped parsley; mix well.
For moistening, in a plate, mix the reserved liquid, liquid chili sauce, salt, black pepper, and tomato paste.
Prepare a baking tray and line it with parchment paper.
Shape the kofta mixture into long forms on skewers and place them on the tray.
Brush the kofta with the moistening mixture and refrigerate for one hour.
Heat a grill pan with oil, place the kofta on it, cook until the bottom browns, baste with moistening mixture several times during cooking, then flip to cook the other side.
Assemble by placing parsley, onion, tomato, and pickles on bread, add the kofta, and serve.
