Chicken Kofta Kebab recipe
If your familiar with Kofta you'll know it's a Middle Eastern specialty typically made of lamb.
If your not overly fond of lamb then use the chicken in this recipe to make the kebabs.
I've also taken some of the "old" and blended them with "new" ingredients you wouldn't normally find in Kofta.
Serves: 4 - 6 (makes 10 - 12 skewers)
Prep time: 15 minutes
Direct Heat: 525F - 550F
Insert one of the pre-soaked skewers up the center of the chicken kofta kebab just until it begins to poke out the other end.
Tip: You may also want to wrap the skewers in foil to help prevent burning.
When the grill reaches this temperature range place the chicken kofta kebabs on the grill and close the lid.
Every 5 minutes rotate each chicken kofta kebab so all sides cook.
After 10 - 12 minutes they'll be cooked (internal temperature 165F) and can be removed from the grill.
Serve with this the creamy Garlic Cucumber sauce and some pita, tortilla shells or buns.
Also consider chopped tomato, onion, cucumber or other toppings.
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