20-Minute Chicken Kofta Kebab (Grilled or Pan-Fried)

Ingredients

• 454 g ground chicken
• 1 yellow onion
• 1 cup parsley
• 3 cloves garlic
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper (more per preference)
• 1 tablespoon olive oil
• 1 cup breadcrumbs (panko or italian)
• 1 egg
• 1 tablespoon tomato paste or ketchup

Instructions

1. 1

   Start by either finely chopping the 1 yellow onion and 1 cup parsley, or using a small food processor, chop to a fine consistency.

2. 2

   In a large bowl, add the 454 g ground chicken, the parsley and onion mixture, along with the 3 cloves garlic, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon paprika, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil, 1 cup breadcrumbs, 1 egg, and 1 tablespoon tomato paste or ketchup

3. 3

   Shape the chicken into kofta shapes if desired, or shape into small circular patties, per preference. I usually use a patty shape if I am pan-frying and a log-like kofta shape if I am grilling them.

4. 4

   Place 1-2 tablespoons of oil either on a cast iron grill pan, or in a non-stick frying pan and place on medium heat. Pan fry or grill the koftas for 2-3 minutes on each side, until they turn a lightly golden brown. Flip and cook 2-3 minutes on the other side. Cover with a lid and cook for 1-2 minutes to ensure the inside is cooked through (break a piece to test it out).

5. 5

   Remove from the pan and serve with chopped vegetables like onions, parsley and tomato, in sandwiches or with a salad.