Ingredients 4 boneless skinless chicken fillets, about 5 oz each 1 Tbsp avocado oil, or olive oil 8 packed cups mixed lettuce leaves 1 cup cooked fresh or thawed frozen organic corn kernels 1.5 cups halved cherry tomatoes 1/3 cup chopped pecans 4 hard-boiled eggs, peeled and chopped 1 ripe avocado, diced Sweet Onion Dressing: 2 fresh garlic cloves, pressed 1 small sweet onion, chopped 4 Tbsps extra virgin olive oil, divided 1/4 cup apple cider vinegar 1/2 a fresh lemon, juiced sea salt and freshly ground pepper Instructions Heat a grill pan or an outside grill on medium-high heat. Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill. Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside. Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin. Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown. Place caramelized garlic &am
Ingredient Notes
- Groud beef, ground lamb: As mentioned before kofta needs some fat to be juicy. This is achieved usually by adding ground lamb to the meat mixture. You can go all beef but do not use lean ground beef, I recommend at least 20 percent fat.
- Onions, and we usually use lots of onions but they need to be drained. More on that in the tips section.
- Seasonings: we are going to keep it simple here. Salt and pepper are the most important then comes some kofta baharat which you can buy or DIY, more about that below.
- A bun, any bread will do. Fresh, stale, whole wheat, whatever. We are going to use it to make a panade. You can use toast as well.
Recipe Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In a deep bowl soak a bun in a liquid to make the panade. You can soak in milk, water or onion juice. I like to finely process the onion then squeeze it through a fine mesh or a cheese cloth. You'll get enough juice to soak your bun. Feel free to add more water if the juices are not enough.
- let it sit for a few minutes then squeeze the juices out as much as you can.
- You will be left with something like a paste in your hands and that's what we are going to add to the meat mixture.
- Add all the ingredients together in a deep bowl.
- Mix them well together by hand for at least 10 minutes, back in the old days people used to use a mortar and pestle to do this. If this is going to be hard for you then you can use a food processor as well. The point is to mix until the mixture is smooth.
- Shape the meat mixture on skewers or the rounded handle of a wooden spoon. Lay the cigars on a baking sheet or any oven safe dish. You can also shape kofta into a meatball rounded shape. Grill or oven bake your kofta.
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