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Four-Pepper Chicken Kebabs / Kafta |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Four-Pepper Chicken Kebabs / Kafta recipe on the web!!IRAQ 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. _ lb chicken breasts, skinless, boneless, trimmed of visible fat or sinews and cut into 1-inch cubes _ clove garlic, minced _ tsp salt, or more to taste ___ tsp white peppers, freshly ground, or more to taste ___ tsp paprika, hot or sweet, or more to taste ___ tsp cumin, ground, or more to taste _ tbs parsley, finely chopped fresh Italian (flat-leaf) _ tbs green bell peppers, minced _ tbs red bell peppers, minced _ tbs 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. Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Cheeseburger Bacon and Smoked-Cheese Burger Avocado, Sprout and Salsa Burger Bulgarian Burgers / Kufteh Slipper Burgers / Chapli Kebab Bosnian Three-Meat Patties / Cevapcici Romania Pork and Lamb Sausage / Mititei Samba Dogs Spicy Chorizos Pork and Pomegranate Sausages / Kupati Samba Sausages / Choricou Beef Sates With Coriander / Sate' Age Flying Fox Sates / Sate' Kalong Lamb Sate With Tamarind Sauce / Sate' Buntel Tamarind Water Oasis Kebabs / Kofta Spiced Lamb and Beef Kebabs / Lula Kebab Persian Lamb and Beef Kebabs / Kubideh Shallot Kebabs With Pomegranate Molasses / Sogar Kebab Pomegranate Molasses / Narshrab Lamb and Pistachio Kebabs The Original Karim's Seekh Kebab Lamb In Lavash / Lyulya Kebab Lamb and Eggplant Kebabs / Sedzeli Kebab Cracked Wheat and Lamb Kebabs / Semit Kebab Gentle Al Kebabs With Fire-Charred Eggplant And Yogurt Four-Pepper Chicken Kebabs / Kafta |
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