Dinner · 30 min · middle-eastern

Grilled Chicken Kofta Skewers

Ground chicken does the heavy lifting here, with fine bulgur rounding it out. A Middle Eastern dinner that takes 30 minutes, start to finish. The macros do the talking: 38g protein, 40g carbs, and 20g fat in every 500-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Ground chicken
• 1/4 cup Fine bulgur
• 1 Onion
• 1 cup Parsley
• 3 cloves Garlic
• 2 tsp Cumin
• 1 tsp Paprika
• 1 tbsp Olive oil
• 4 Flatbread
• 1 Lemon
• 3 tbsp Tahini
• 1 cup Cherry tomatoes

Steps

1. Soak the bulgur in hot water for 15 minutes, then squeeze it bone-dry in your hands. Dry bulgur binds the kofta; wet bulgur makes it crumble off the skewers.
2. Grate the onion on the fine side of a box grater — you want pulp, not chunks. Squeeze out the excess juice the same way.
3. Mix the chicken, bulgur, onion pulp, chopped parsley, minced garlic, cumin, paprika, and 2 teaspoons of salt gently, with your fingertips. Stop as soon as it comes together; overworking makes kofta dense.
4. With wet hands, shape the mixture into long oval patties around soaked wooden skewers or metal ones, about 2 inches wide. Wet hands keep the sticky mixture from clinging to you.
5. Grill over medium-high heat, 4 minutes a side, until the kofta is firm, charred at the edges, and reads 165°F inside.
6. Rest 5 minutes, then serve on warm flatbread with a squeeze of lemon, tahini thinned with warm water, and grilled cherry tomatoes.

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