Ground Chickenturkey Kofta Kebabs Food

MIDDLE EASTERN GRILLED GROUND CHICKEN KABOB

Steps:

• 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. Plcae two oven racks, one in the upper third and one in the second third of the oven
• Soak wooden skewers for 30 minutes before using.
• Mix all brushing solution ingredients in a small bowl.
• Moisten your hands with the brushing solution and shape on skewers . Arrange on a baking dish.
• Lightly brush the kebabs 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.*
• Serve with rice, pita bread and your favorite salad.

TURKEY KOFTA KABOBS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
• Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
• Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

KOFTA KEBABS WITH TZATZIKI

Steps:

• Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
• Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
• Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.
• If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
• Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
• Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.

GROUND CHICKEN/TURKEY KOFTA KEBABS

Steps:

• Mince garlic.
• Shred onion and pepper.
• Mix all ingredients together with a spoon till evenly mixed. You can put in the refrigerator from 30 to 24 hours.
• Use water on hands and form on skewers.
• Cook them on preheated lightly oiled grill, pan, broil, turning every 2 minutes until completely cooked. 6-10 minutes.

TURKISH KOFTA KEBABS

Steps:

• #.
• Cover eight bamboo skewers with cold water and leave them to soak.
• Put the minced chicken into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together.
• Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers.
• heat the grilled pan and Brush the kofta with oil .and cook on medium heat.
• turning occasionally, until browned all over and cooked through.
• serve with pitta and yogurt.

KOTLETY POZHARSKIE (RUSSIAN GROUND CHICKEN CUTLETS)

Steps:

• Soak bread slices in the milk in a small bowl for 15 minutes, then squeeze the bread dry.
• Combine the bread with the meat (grind together if you have a meat grinder), and gradually beat in the softened butter, along with the salt& pepper, until the mixture is smooth.
• Make 6 oval patties from this mixture (about 1 1/2" thick), then dip each in egg and then in the bread crumbs, thoroughly coating both sides.
• Clarify the remaining 10 tbsp butter by, without letting the butter brown, melting it slowly in a heavy skillet over low heat and skimming off the foam as it rises.
• Remove the butter from heat and let it sit for 2-3 minutes so they whey can settle out, then spoon off the clear butter and discard the milky solids at the bottom of the pan, and return 6 tbsp of the butter to the skillet.
• Place over a medium-high heat and when the butter is very hot fry the patties for about 5-6 minutes on each side or until the outside is golden brown and the inside doesn't look pink when pierced with the tip of a knife.
• Pour remaining clarified butter over the patties and serve immediately.

TURKEY KOFTA KEBABS

Steps:

• Mix all the ingredients in a bowl, best to use hands to get everything through.
• Shape the mix into kebab shapes around skewers.
• Cover in clingfilm and pop in the fridge for 30 minutes.
• Place on a medium grill for 15 minutes (or till cooked depending on thickness of kebabs).

TURKISH KOFTA KEBABS WITH MINTED YOGURT AND CARROT, CUMIN SALAD

Steps:

• Soak skewers in cold water for half and hour.
• Add lamb, onion, garlic, chilli and parsley to a bowl. Season with salt and pepper. Mix with hands until all is combined.
• Divide into 8 portions and mould into sausage shapes around skewers. Chill for minimum of 30 minutes or overnight.
• For the minted yogurt, mix yogurt with mint. Season to taste with salt and pepper, and set aside.
• For carrot and cumin salad, peel and shred the carrot and turnip in a food processor. Toss into a bowl with oil, cumin and lemon juice.
• Brush koftas well with oil and lightly oil a griddle or frying pan. Fry koftas in batches over medium heat in a preheated pan about 5 minutes until browned all over and cooked through.
• Layer tomato slices, then salad then koftas onto 4 plates. Serve yogurt along side.