I always love Turkish food. The flavors can be exotic but similar in flavor to many
Mediterranean dishes. Kafta kabobs are common in Turkish restaurants. This dish takes a little effort to prepare, but it creates a very unique blend of flavors. I choose to use lean chicken breast but using lamb or beef is also traditional.
1 full chicken breast ( about 2 lb)
2 Tbsp. coriander / cumin blend
2 teaspoons salt
1 teaspoon chilli powder
1 teaspoon pepper
1 Tbsp.Harissa spice
1 Tbsp. granam spice
1 teaspoon cinnamon
3 Tbsp. chick pea flower
3 garlic cloves
1 Roasted red pepper
2 chopped Serrano peppers
First place chicken breast in food processor and chop till meat reaches a fine ground cocsistency. Remove meat and place in large bowl. Combine the remaining ingredients except for chick pea flour in the food processor and blend together. Combine the remaining ingredients with the meat in the bowl and add the chick pea flower. Mix well until all ingredients are combined. Form long oval shaped patties 6″ by 1″ on a foiled baking sheet. Cook kabobs on 500 degrees for about ten minutes and then flip. Cook an additional 5 minutes and serve with garlic sauce.
I had this at a Lebanese festival in the city and it goes really well with the kabob.
7 Garlic cloves
2 Tbsp. yogurt
1 Tbsp. oil
Juice of half a lemon
Mix all ingredients in food processor and serve.