Chicken Kofta With Tabouleh Recipes

CHICKEN KAFTA

Steps:

• Place the ground chicken, parsley, onions, garlic and spices all in a large bowl. Use your hands to combine until the mixture is well blended. It will feel a little sticky, but that's fine.
• Form the Kafta into an oblong shape about 1 inch in thickness. You can form them on a wooden skewer or without.
• Grease the grates of a gas grill or indoor grill pan, and preheat it to medium high heat. When heated through, transfer the kafta to the grill. Grill for 4-5 minutes per side, until the chicken is fully cooked.
• Serve hot off the grill with your choice of side.

CHICKEN KOFTA WITH TABOULEH

Steps:

• Heat grill pan to medium heat.
• Process onion in food processor until finely chopped. Add chicken, dry seasonings, half the cheese and 1/4 cup mint; process just until blended.
• Divide chicken mixture into 8 portions; shape each into 6-inch log on each of 8 wooden skewers, firmly pressing chicken mixture into skewers to secure.
• Grill 12 to 15 min. or until done (165°F) and evenly browned on all sides, turning occasionally. Meanwhile, cook couscous as directed on package, omitting salt.
• Chop remaining mint. Place 1/4 cup mint in medium bowl. Add tomatoes, 1/2 cup cucumbers, dressing and couscous; mix lightly. Spoon onto platter; top with remaining cheese and chicken skewers.
• Mix remaining chopped mint with sour cream and remaining cucumbers. Serve with couscous mixture.

CHICKEN WITH TABBOULEH

Steps:

• Preheat the oven to 350 degrees F.
• In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
• Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
• Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.