كباب الدجاج المشوي في الفرن بتتبيلة مميزة ونكهة استثنائية تستحق التجربة

Prepare the Skewers

• Soak wooden skewers in water for 30 minutes.

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Prepare the Vegetables

Ingredients

• 1 red bell pepper
• 2 medium onions
• 1 teaspoon salt

Method

1. Chop the bell pepper and onions.
2. Add the salt and mix well.
3. Strain the vegetables thoroughly to remove excess liquid.
4. Reserve both the vegetables and the strained liquid for later use.

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Prepare the Chicken Kofta Mixture

Ingredients

• 1 kg chicken breast
• 1 cup chopped parsley
• 1 teaspoon grated lemon zest
• 1 tablespoon flour
• Salt, to taste
• 1 tablespoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon seven-spice blend (or mixed spices)
• ½ teaspoon black pepper
• Strained onion and pepper mixture
• 1 cup minced lamb fat

Method

1. Cut the chicken breast into pieces and finely chop or mince it.
2. Place the chicken in a large bowl.
3. Add the parsley, lemon zest, flour, salt, paprika, coriander, seven spices, and black pepper.
4. Add the strained onion and pepper mixture.
5. Add the minced lamb fat.
6. Mix thoroughly until well combined.
7. Cover and refrigerate for at least 2 hours.

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Shape and Bake the Kofta

After Chilling

1. Moisten your hands with water.
2. Shape the mixture around the soaked wooden skewers.
3. Line a baking tray with parchment paper.
4. Place an oven rack over the tray and arrange the skewers on the rack.

First Bake

1. Bake for 10 minutes using the lower heating element.

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Prepare the Basting Sauce

Ingredients

• Reserved onion and pepper liquid
• 3 tablespoons olive oil
• 1 tablespoon tomato paste
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1 teaspoon vinegar
• ½ teaspoon salt
• ½ teaspoon paprika

Method

1. Combine all ingredients in a bowl.
2. Mix well until smooth.

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Finish Baking

After 10 Minutes

1. Brush the skewers generously with the prepared sauce.
2. Return to the oven and cook under the upper heat (broiler/grill) for 5 minutes.

After 5 Minutes

1. Turn the skewers over.
2. Brush again with the sauce.
3. Bake for an additional 10 minutes using both upper and lower heat until fully cooked and lightly charred.

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Prepare the Sumac Onion Salad

Ingredients

• 1 onion, cut into thin wedges
• Sliced tomatoes
• ¼ cup chopped coriander (cilantro)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon sumac

Method

1. Combine all ingredients in a bowl.
2. Toss well and set aside.

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Prepare the Tortilla Bread

1. Arrange the tortilla bread on a baking tray.
2. Brush with the remaining sauce.
3. Toast in the oven for 2 minutes.

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To Serve

1. Place the toasted tortilla bread on a serving platter.
2. Arrange the chicken kofta skewers on top.
3. Add the sumac onion salad.
4. Garnish with a pinch of chopped coriander.
5. Serve immediately.

Notes

• Straining the onion and pepper mixture is essential to prevent excess moisture in the kofta.
• Refrigerating the mixture improves texture and makes shaping easier.
• Lamb fat adds juiciness and authentic flavor; however, it may be reduced or omitted if preferred.
• Brushing the skewers with the sauce in stages creates a richer color and deeper flavor.

Chicken Kofta – Key Steps, Common Mistakes, and Storage Tips

1. Key Steps for Making Chicken Kofta

Prepare the Base

1. Soak wooden skewers in water for 30 minutes.
2. Finely chop the onion and red pepper.
3. Salt them lightly, then strain thoroughly to remove excess moisture. Reserve the strained liquid.

Make the Kofta Mixture

1. Finely chop or mince 1 kg chicken breast.
2. Add:
   • Parsley
   • Lemon zest
   • Flour
   • Salt
   • Paprika
   • Ground coriander
   • Seven-spice blend
   • Black pepper
3. Mix in the strained onion and pepper mixture.
4. Add minced lamb fat for extra juiciness and flavor.
5. Mix thoroughly until the mixture becomes cohesive.

Chill

1. Refrigerate the mixture for at least 2 hours to help it firm up and develop flavor.

Shape and Bake

1. Wet your hands and shape the mixture around the skewers.
2. Bake for:
   • 10 minutes (lower heat)
   • Brush with the prepared sauce.
   • 5 minutes (upper heat)
   • Turn over and brush again.
   • 10 more minutes (upper and lower heat).

Serve

1. Prepare the sumac onion salad.
2. Toast tortilla bread with some of the sauce.
3. Serve the kofta with the salad and bread.

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2. Common Mistakes and How to Fix Them

Problem	Likely Cause	Fix
Kofta falls off the skewer	Mixture is too wet	Strain onions and peppers thoroughly; chill the mixture longer
Kofta is dry	Lean meat only; overcooking	Add lamb fat and avoid excessive baking
Kofta is dense and tough	Overmixing	Mix only until ingredients are combined
Kofta breaks apart	Insufficient binding	Add a little more flour or chill longer
Bland flavor	Not enough seasoning	Taste-test a small cooked piece before shaping all the kofta
Uneven cooking	Different kofta thicknesses	Shape all skewers to a uniform size
Pale color	Insufficient basting or browning	Apply the sauce during baking and finish under upper heat
Excess moisture in baking tray	Vegetables not strained	Always squeeze and strain onions and peppers well

Professional Tip

The most important step in this recipe is removing moisture from the onion and pepper mixture. Excess liquid is the most common reason kofta becomes soft, falls apart, or releases water during cooking.

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3. How to Store Kofta and Salad

Uncooked Kofta

Refrigerator

• Store in an airtight container.
• Use within 24–48 hours.

Freezer

• Shape onto skewers or keep as a mixture.
• Wrap well and freeze.
• Best used within 2–3 months.
• Thaw overnight in the refrigerator before cooking.

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Cooked Kofta

Refrigerator

• Allow to cool completely.
• Store in an airtight container.
• Consume within 3–4 days.

Reheating

• Reheat in the oven or air fryer to maintain texture.
• Avoid microwaving for long periods, as it can make the kofta soft.

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Sumac Onion Salad

The salad is best prepared fresh.

If storing:

• Keep the vegetables separate from the dressing whenever possible.
• Store refrigerated in an airtight container.
• Use within 24 hours for the best texture.

Tip

Add the lemon juice, olive oil, and sumac just before serving to prevent the onions and tomatoes from becoming watery.

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Meal-Prep Recommendation

For the best results, prepare the kofta mixture one day ahead, refrigerate it overnight, and make the salad fresh on the day of serving. This improves flavor, texture, and food quality.