Kofta are a popular Middle Eastern dish of ground (minced) meat, ie. lamb, chicken, beef or even pork, which may be shaped into meatballs, patties or loaves. Or sausage shaped and threaded onto skewers and then grilled. It’s the latter that I decided to make and bake off in the oven, as winter in Ontario, Canada is NOT a good time to go outside and fire up your barbecue.
Harissa is a spicy chili pepper paste common to the Middle East (Tunisia) which gives flavour to the blandest of dishes. I recently bought a dry spice blend at Bulk Barn and decided to give some zip to my chicken skewers by adding a generous amount to the meat mixture along with some other spice blends from my pantry.
Harissa Chicken Kofta
Harissa Chicken Kofta – serves 4
1 pound boneless, skinless chicken thighs, cut into chunks roughly one inch in size
1 tsp vegetable oil
1/4 tsp salt
1/8 tsp garlic powder
1/2 tsp Harissa spice blend
1/4 tsp Chicken shawarma spice blend
1/4 tsp Bharat spice blend
Preheat oven to 425 deg Fahrenheit.
In a food processor add all of the above ingredients and pulse until you get a relatively homogenous mixture with some texture left to the meat.
Divide into four portions and with wet hands, form into 4-4 1/2 inch sausages. Thread onto soaked wooden skewers and place onto a baking sheet lined with a sheet of aluminum foil generously coated with vegetable oil.
Bake for 20-25 min, turning after 10 minute, until set with some bounce left to the meat. Turn on the broiler and broil for a couple of minutes until lightly browned.
Serve with the starch of your choice … roasted potatoes, rice or couscous as a main dish.