Chicken Or Lamb Kofta Recipe
Ground chicken or lamb infused with spices-skewered & charcoaled.
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Ingredients
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Kofta
Accompaniments (optional)
Method
Kofta
Prepare aromatics
Peel and finely grate the onion; squeeze out excess moisture using your hands or a fine sieve and measure 1/2 cup. Finely mince the garlic and chop the parsley (and cilantro if using).
Combine ingredients
In a large bowl place the ground meat, grated onion, minced garlic, chopped parsley and cilantro. Add ground cumin, ground coriander, smoked paprika, allspice, cinnamon, red pepper flakes, kosher salt, black pepper and baking soda. Add 1 tablespoon olive oil. Using your hands, gently but thoroughly mix until evenly combined — about 1 to 2 minutes. Do not overwork; stop when mixture is cohesive and slightly tacky.
Chill the mixture
Cover the bowl and refrigerate for 20–30 minutes to let flavors meld and allow the mixture to firm up for easier shaping.
Shape onto skewers
If using metal or soaked wooden skewers, divide the mixture into 8 equal portions (about 2 oz / 55 g each). Wet your hands lightly to prevent sticking. Take one portion and press it lengthwise around the skewer to form a uniform sausage/olive-shaped kofta about 4–5 inches long and 3/4 inch thick. Repeat for remaining portions. Lightly brush each kofta with a little olive oil to prevent sticking and to encourage browning.
Cook — charcoal/grill method
Preheat a grill to medium-high (around 375–450°F / 190–230°C). If using charcoal, let coals reach steady glowing heat. Place skewers over direct heat and grill 3–4 minutes per side, turning every 2–3 minutes to get even charring, until internal temperature reaches 165°F (74°C) for chicken or 160°F (71°C) for lamb and exterior is nicely browned and slightly charred. Total cook time typically 8–12 minutes depending on thickness and heat. Move to indirect heat if charing too quickly and finish cooking through.
Cook — stovetop/panfry method
If you don’t have a grill, heat a heavy cast-iron grill pan or skillet over medium-high heat and add 1 tablespoon oil. When shimmering, place skewers or formed patties in the pan and cook 3–4 minutes per side, pressing gently to maintain contact, until browned and cooked through (same internal temps as above). Reduce heat if outside browns too fast.