Chicken Kofta Kebabs are easily one of my favorite dinners. (pro tip - they can also double as appetizers if you want!) They're easy to make, super flavorful, they'll never dry out because of the zucchini and make for incredible leftovers. I serve them with some pita, hummus, tzatziki, and pickled onions for good measure – it’s perfection if you ask me.
Ingredients
For the Kefta
- 1 medium zucchini
- 1 pound ground chicken white or dark meat
- ⅓ cup sliced scallions
- ⅓ cup chopped mint
- 3 tablespoons chopped cilantro
- 3 cloves garlic finely chopped
- 2 teaspoons Dalkin&Co's Gaby's Everyday Seasoning or Dalkin&Co's Lemon Pepper Seasoning or Dalkin&Co Meat Seasoning
- 1 ½ teaspoon salt
- 2 tablespoons tahini
- 12 small wooden skewers soaked in water for 20 minutes
For the Sumac Dressing
- 4 teaspoons ground sumac soaked in 4 teaspoons warm water for 15 minutes
- 3 tablespoons fresh lemon juice
- 2 tablespoons pomegranate molasses
- 2 cloves garlic minced
- 2 teaspoons red wine vinegar
- ½ cup extra-virgin olive oil
- Kosher salt to taste
To Serve
- Tzatziki
- Pita Bread
- Pickled Red Onions
- Hummus
- Charred Jalapeños
Instructions
For the Kefta
- Grate zucchini, combine with ½ teaspoon salt and let sit for 5 minutes. Squeeze out as much liquid as possible. Mix together zucchini and remaining ingredients in a large bowl. Divide the mixture into 12 pieces, then with damp hands, shape around 12 soaked skewers.
- Heat a grill or grill pan to medium high, brush the kebabs with a bit of oil, then grill for 8-10 minutes on each side, or until cooked through.
For the Dressing
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In another smaller bowl, water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed.
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Drizzle the dressing on top of the chicken and serve with all the accouterments.