Chicken Koftas With Cucumbers And Yogurt Recipes

CHICKEN KOFTAS WITH CUCUMBERS AND YOGURT

Chicken Koftas with Cucumbers and Yogurt image

Koftas are like Middle Eastern meatballs -- we've packed our version full herbs for maximum flavor and brightness.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes

Time 25m

Number Of Ingredients 10

Ingredients

1 1/4 pounds ground chicken
1/2 white onion, diced small
1/3 cup chopped fresh parsley leaves
Coarse salt and ground pepper
1/2 cucumber, diced large (1 1/3 cups)
1/2 cup plain Greek yogurt
2 tablespoons vegetable oil
2 medium tomatoes, cut into 1/4-inch slices
4 pitas
1/2 cup fresh mint leaves, for serving

Steps:

In a large bowl, combine chicken, onion, and parsley; season with salt and pepper. Using your hands, mix until well combined. Form mixture into 8 oval patties.
In a medium bowl, toss together cucumber and yogurt; season with salt and pepper. In a large skillet, heat oil over medium-high. Cook patties until browned on all sides and cooked through, 12 minutes. Divide patties and tomatoes among pitas. Top with cucumber-yogurt sauce and mint. Fold to enclose and serve.

Nutrition Facts : Calories 470 g, Fat 19 g, Fiber 5 g, Protein 32 g

CHICKEN KOFTAS WITH CUCUMBERS AND YOGURT

Chicken Koftas with Cucumbers and Yogurt image

Koftas are like Middle Eastern meatballs -- we've packed our version full herbs for maximum flavor and brightness.

Provided by www.marthastewart.com

Categories Dinner

Time 25m

Yield 1

Number Of Ingredients 10

Ingredients

1 1/4 pounds ground chicken
1/2 white onion, diced small
1/3 cup chopped fresh parsley leaves
Coarse salt and ground pepper
1/2 cucumber, diced large (1 1/3 cups)
1/2 cup plain Greek yogurt
2 tablespoons vegetable oil
2 medium tomatoes, cut into 1/4-inch slices
4 pitas
1/2 cup fresh mint leaves, for serving

Steps:

For complete instructions, visit the original site at https://www.marthastewart.com/355333/chicken-koftas-cucumbers-and-yogurt

Nutrition Facts : ServingSize serving, Sugar 1 g, Sodium 406 mg, Cholesterol 94 mg, SaturatedFat 4 g, Calories 419 kcal, Carbohydrate 35 g, Protein 28 mg, Fat 19 g

HERBY CHICKEN KOFTA MEATBALLS

Herby Chicken Kofta Meatballs image

This big batch of meatballs is inspired by kofta, the flavor-packed ground meat patties popular throughout the Middle East and North Africa. Stash them in your freezer so you always have the building blocks of a great meal. Try them simmered in tomato sauce, served over grains or greens, or packed into pita sandwiches with cucumbers, red onion, mint, and a tangy yogurt sauce.

Provided by David Tamarkin

Categories #cook90 Chicken Meatball Dinner Cumin Coriander Parsley Mint Garlic Poultry

Yield Makes 16

Number Of Ingredients 10

Ingredients

2 medium yellow onions, coarsely chopped (about 3 cups)
4 garlic cloves, coarsely chopped
1/4 cup plus 2 tablespoons olive oil
2 teaspoons kosher salt, divided
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon red pepper flakes
2 cups parsley leaves with tender stems
1 cup mint leaves
2 pounds ground chicken, preferably a mix of white and dark meat, not "low-fat"

Steps:

Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 tsp. salt, and cook, stirring, until softened and lightly browned, 10-15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30-60 seconds. Scrape into a large bowl and let cool slightly.
Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.
Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
Do Ahead
Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.

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