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Four-Pepper Chicken Kebabs / Kafta |
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Serves: 4 Print this RecipeIRAQ Special Equipment: 4 flat, wide long metal skewers Kafta (with its myriad other spellings) refers to a huge family of ground meat kebabs found as far east as India and as far west as Morocco. The traditional meat for kafta is lamb, often fatty lamb at that. Imagine my delight in finding a kafta made with America’s favorite low-fat meat-boneless chicken breast. This recipe was inspired by a dish I had in Detroit’s Fendi restaurant, which is owned by Caldeans, Iraqi Christians. These kebabs may be low in fat, but they’re long on flavor, thanks to the colorful addition of paprika and the bell peppers. For milder kafta, use sweet paprika; for spicier, use hot. Serve with Central Asian Pickles, Persian-Style Steamed Rice, or Persian Rice with a Golden Crust. 1 pound chicken breasts, skinless, boneless, trimmed of visible fat or sinews and cut into 1-inch cubes 1 clove garlic, minced 1 teaspoon salt, or more to taste 1/2 teaspoon white peppers, freshly ground, or more to taste 1/2 teaspoon paprika, hot or sweet, or more to taste 1/2 teaspoon cumin, ground, or more to taste 3 tablespoons parsley, finely chopped fresh Italian (flat-leaf) 3 tablespoons green bell peppers, minced 3 tablespoons red bell peppers, minced 1 tablespoon olive oil, for brushing 1. Preheat the grill to high. 2. Combine the chicken, garlic, 1 teaspoon salt, 1/2 teaspoon each white pepper, paprika, and cumin in a food processor and process just to a coarse paste. Mix in the parsley and bell peppers, running the machine in short bursts; don’t overgrind, or the parsley and peppers will make the mixture a drab color. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt, white pepper, paprika, or cumin to the remaining mixture as necessary; the mixture should be highly seasoned. 3. Line a baking sheet with plastic wrap. Divide the chicken mixture into 4 equal portions. Lightly wet your hands with cold water, then take one portion of the mixture and mold it onto a skewer to form a flattish sausage about 12 inches long and 3/4 inch thick. Place each kebab as it is made on the prepared plate (see Note). 4. When ready to cook, brush the kebabs lightly with some of the oil. Arrange the kebabs on the hot grate, oiled side down, and grill until nicely browned on the first side, 2 to 4 minutes. Brush the tops of the kebabs with the remaining oil, turn with tongs, and continue cooking until cooked through, 2 to 4 minutes more. Serve immediately. Makes 4 kebabs; serves 4 Note: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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