Kofta Kebabs have been a favorite of my husband’s since he was a little boy growing up in Pakistan. For those who don’t know kofta are kebabs made of spiced ground meat. We make them several times a month in our house….all different varieties. I am constantly on the lookout for new recipes. I found this recipe in FOOD Everyday magazine. I tweaked the amounts on the spices a little bit to meet our taste preferences.
The recipe came together fairly easily and is perfect for a weeknight meal. Give them a try if you are looking for something new to add to your dinner rotation!
Middle Eastern Chicken Kofta Pockets
(adapted from FOOD Everyday magazine)
- 1 pound ground chicken
- 2 large egg whites, lightly beaten
- 1/2 cup plain dried breadcrumbs
- 1/4 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon minced garlic
- 1 teaspoon coarse salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 2 tablespoons olive oil
- pita pockets, for serving
- lettuce, sliced tomatoes, and sliced cucumber, for serving
Minted Yogurt Sauce
- 1 cup plain yogurt
- 2 tablespoons chopped fresh mint leaves
- 1 tablespoon fresh lime juice
- coarse salt
- ground black pepper
- Heat broiler, with rack in highest position.
- In a large bowl, combine chicken, egg whites, breadcrumbs, onion, cilantro, garlic, salt, and spices and mix until well blended.
- Line a rimmed baking sheet with foil and drizzle with 1 tablespoon oil.
- Divide chicken mixture into 8 portions and place on sheet. Shape each into an oval patty and use your hand to flatten slightly. Drizzle 1 tablespoon oil over patties.
- Broil until lightly browned, about 4 minutes. Flip and cook until cooked though, about 4 minutes more.
- Yogurt Sauce: In a small bowl, stir together yogurt, mint and lime juice. Season with salt and pepper.
- Serve patties in pita pockets with lettuce, tomato, cucumber, and yogurt sauce.