Exotic Egyptian Chicken Kofta: A Flavorful Twist on a Classic Dish

Ingredients:

▢ 1 medium yellow onion
▢ 3 large garlic cloves
▢ 1 cup parsley chopped.
▢ 2 pounds boneless, skinless chicken breast roughly dices.
▢ 3 Tablespoons butter room temperature.
▢ 3 Tablespoons yogurt
▢ 3 Tablespoon corm meal
▢ 1 Tablespoon ground coriander
▢ 1 teaspoon ground cardamom
▢ 1 teaspoon cinnamon
▢ 1 teaspoon black pepper or to taste
▢ 2 teaspoon salt or to taste

Brushing Solution:

▢ ½ cup water
▢ 2 Tablespoons ketchup
▢ 1 teaspoon salt
▢ ½ teaspoon black pepper
▢ 2 Tablespoon oil preferably not olive oil.
▢ 1 Tablespoon lemon juice

Preparation:

- Soak wooden skewers for 30 minutes before using.
In your food processor, add onions, garlic and parsley. Mix well, empty mixture in a deep bowl and set aside.
- Add chicken pieces to the food processor and mix. Add minced chicken to the parsley onion mixture.
Add all other ingredients spices, yogurt, cornmeal and butter.
- Combine well with a spoon or with your hands until everything is evenly mixed.
You can cover and refrigerate mixture for up to 24 hours

Shaping and cooking:

- Preheat oven to 350F. Place two oven racks, one in the upper third and one in the second third of the oven
- Line a large baking sheet with aluminum foil and set aside.
- Mix all brushing solution ingredients in a small bowl.
- Moisten your hands with the brushing solution, take a fistful of the chicken mixture and shape on skewers.
- Arrange on a baking dish.
Lightly brush the chicken kofta with the brushing solutions.
- Place baking dish in the lower rack of the oven for 10 minutes.
- Take the dish out, turn the kebab the other side and brush more with the solution.
- Return to the upper rack in the oven for another 10 minutes or finish off on a preheated grill.

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Nutrition Values:

Calories: 110.3kcal