CHICKEN KOFTA RECIPES

Steps:

• 1. Make the Chicken Kofta: Preheat the oven to 375?F. Line two large baking sheets with parchment paper and set aside. 2. In the bowl of a food processor or blender, combine the onion, parsley and garlic. Process until the onion and parsley are finely minced, almost to a pulp. Transfer to a sieve or fine-mesh strainer. Press down on the mixture with the back of a spoon, draining off any excess liquid. 3. In a large bowl, combine the ground chicken breast, ground chicken thigh, egg, salt, paprika, cumin, allspice, turmeric, black pepper, cayenne pepper and cinnamon. Add the onion-parsley mixture to the bowl and begin kneading the mixture with your hands. After a few minutes, it will have a sticky, paste-like consistency. 4. Scoop the mixture onto the prepared baking sheets into 2? tablespoon balls, spacing them about 1? inches apart. With damp hands, flatten the tops of the koftas and round out the sides, forming them into uniform patties. (Damp hands help make working with the sticky, paste-like meat easier.) 5. Bake until the kofta patties are cooked through, or no longer pink when cut through the center, and golden brown, 20 to 25 minutes. Cool the koftas slightly before assembling the wraps. 6. Make the Lemon-Garlic Aioli: In a small bowl, combine the mayo, lemon zest, lemon juice, garlic and salt. Stir until well combined. 7. To Assemble: Place the koftas in lettuce cups and add cucumber, tomato and red onion. Top with the lemon-garlic aioli. Note: I keep my kofta wraps Whole30-approved by serving mine in lettuce cups; however, my kids enjoy theirs in pita pockets!

Steps:

• In a large bowl, combine all the kofta ingredients and mix well. Place 1/3 cup of the mixture in the palm of your hand and roll between your two hands to make a cylinder or tube like shape about 4' long and about 1' in diameter. Insert one of the pre-soaked skewers up the center of the chicken kofta kebab just until it begins to poke out the other end. Clean and oil the grates and preheat the grill to 525 degrees Fahrenheit. When the grill is heated up, place the kebabs on the grill and close the lid. Every 5 minutes rotate the kofta kebabs so all sides cook. After 10 - 12 minutes they'll be fully cooked and can be removed from the grill. Serve this with a creamy garlic cucumber sauce and some pita, tortilla shells or buns. You can also consider chopped tomato, onion, cucumber or other toppings.