In a large bowl combine ground chicken, finely chopped parsley, very finely diced red bell pepper, grated shallot or minced onion, and minced garlic. Add the house spice mix (or the pre-made blend), ground cumin, smoked paprika, salt and black pepper. If using, add the egg white and breadcrumbs to help bind. Mix thoroughly with your hands or a spoon until the mixture becomes sticky and uniform (about 2–3 minutes). Chill in the refrigerator for 15–20 minutes to firm up, which makes shaping easier.

Shape onto skewers

If using wooden skewers, soak them in water for 20–30 minutes before use to prevent burning. Divide the chilled mixture into 6 equal portions. Wet your hands slightly, then press each portion around a skewer, forming an elongated oval or cylinder about 4–5 inches long and 1 inch thick. Smooth the surface so it stays attached to the skewer.

Cook the kofte

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1–2 tablespoons olive oil. Once shimmering, add the skewers (do not overcrowd; cook in batches if needed). Cook for 3–4 minutes per side, turning gently, until well-browned and cooked through (internal temperature 165°F / 74°C). Total cook time will be about 10–12 minutes depending on thickness. Alternatively, grill over medium heat for 8–12 minutes, turning occasionally, until cooked through.

Finish

Remove kofte from heat and rest on a plate for 3 minutes. Brush lightly with a little olive oil and sprinkle with chopped parsley before serving.

Rice

Rinse the rice under cold water until water runs clear to remove excess starch. In a small saucepan combine rinsed rice, 1 3/4 cups water, 1/2 teaspoon salt, and 1 tablespoon butter or 1 tablespoon olive oil. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, for 5–10 minutes. Fluff with a fork before serving.

Salad

In a large bowl combine mixed salad greens, diced cucumber, halved cherry tomatoes, and thinly sliced red onion. In a small bowl or jar whisk together the juice of 1 lemon, 2 tablespoons extra virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss the dressing with the salad just before serving.

To serve / garnish

Plate a portion of rice, arrange 2 kofte skewers alongside, and add a generous handful of salad. Serve with a lemon wedge, a spoonful of plain yogurt or tzatziki on the side, and a sprinkle of chopped fresh parsley. Adjust seasoning with extra salt or lemon as desired.