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Cooking 101
Can you tell we love kofta here? We love chicken here but you could also use a plant-based alternative like Impossible, or swap in turkey or lamb. The fresh herbs are key for cutting through any richness, and the breadcrumbs keep everything nice and tender. Finish with crunchy fresh vegggies and our Golden Tahini and you have a complete and super colorful dish in less than thirty minutes.
Chef Tip: Make sure your kofta are evenly sized and shaped so they cook at the same rate.
1 lb ground chicken
1 egg
1 cup panko breadcrumbs
Salt
5-7 mint sprigs, minced
1 handful cilantro, minced
1 cucumber, cut in sticks
Cherry tomatoes
½ head of Romaine lettuce, shredded
Preheat oven to 400.
Combine the chicken, egg, breadcrumbs, about 1 tsp of salt, and herbs. Form oval-shaped meatballs, as evenly-sized as you can
Heat a large skillet over high heat and add a neutral oil to coat the bottom. When the oil shimmers, cook the kofta, rotating, until all the sides are golden brown. About 1-2 minutes on each side
Finish cooking the kofta in the oven, for about 7-10 minutes, until the internal temperature is 165
Serve on a platter with the cucumber, tomatoes and lettuce drizzled with Golden Tahini
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Herby Chimichurri sauce.
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