@iramsfoodstory: Chicken Kafta Kebab with Garlic Tahini Sauce and Cucumber Tomato Salad Servings: 4-6 Ingredients: For the Chicken Kafta Kebab: - 2 lbs boneless, skinless chicken thighs - 1 tsp salt - 1 tsp black pepper - 1 tbsp onion powder - 1 tbsp garlic powder - 1 tbsp red chili flakes - 1 tsp ground cumin - 1 tsp allspice - 1 tsp baking soda - 1 large onion, finely chopped ( squeeze out excess water) - 2 tbsp fresh parsley, chopped - 6 cloves garlic, minced For the Garlic Tahini Sauce: - 1/2 cup mayonnaise - 1/2 cup sour cream - 1 tsp tahini paste - Juice of 1 fresh lemon - Salt and pepper to taste - 1 tbsp garlic powder - 1 tsp black pepper - Salt to taste - 1 tsp fresh parsley, chopped - 2 tbsp olive oil For the Tomato Cucumber Salad: - 1 cucumber, diced - 9-10 cherry tomatoes, halved - Salt and pepper to taste - 1-2 tbsp lemon juice - 1 tbsp olive oil Instructions: 1. Prepare the chicken kafta kebab mixture by processing the chicken thighs in a food processor until minced. Alternatively, use store-bought chicken mince. 2. Pat dry the minced chicken with paper towels to remove excess moisture. 3. In a mixing bowl, combine the minced chicken, chopped onion, minced garlic, parsley, spices, and baking soda. Mix for 3-4 minutes by hand until everything is well combined. 4. Grease your hands with oil and shape the mixture into round kebab shapes. 5. Shallow-fry the kebabs in oil on medium-low heat for 8-10 minutes, flipping sides halfway through. Alternatively, freeze the kebabs for later use. 6. Prepare the garlic tahini sauce by combining all the ingredients in a bowl and mixing until smooth. Refrigerate until ready to serve. 7. Prepare the tomato cucumber salad by combining all the ingredients in a bowl and mixing until well combined. Refrigerate until ready to serve. 8. Serve the chicken kafta kebab with garlic tahini sauce and tomato cucumber salad , pickled onions and lavash / pita bread. #chickenkebab #kaftakebab #Recipe #mediterraneanfood #kebab

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Monday 09 December 2024 22:04:21 GMT