Categories: Middle Eastern

Ingredients

• 1 lb. ground chicken
• 1/2 medium onion, grated
• 4 tbsp chopped fresh cilantro, divided
• 2 tbsp chopped fresh mint
• 1 tbsp canola oil
• 1/2 tsp salt plus 1/8 tsp, divided
• 1/2 tsp ground pepper, divided
• 1/2 tsp ground coriander, divided
• 1/4 tsp ground cumin
• 1/4 tsp Aleppo pepper
• Pinch of ground allspice
• Pinch of ground cinnamon
• 1/2 cup plain yogurt
• 1 tsp grated orange zest
• 1 tbsp orange juice

Directions

1. Combine chicken, onion, 2 tbsp cilantro, mint, oil, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp coriander, cumin, Aleppo pepper, allspice and cinnamon in a large bowl. Cover and refrigerate for at least 10 minutes and up to overnight.

2. Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

3. With damp hands, form about 3 tbsp of the chicken mixture into an oval around a metal skewer. Add a second oval with another 3 tbsp of the mixture on the same skewer. Repeat with the remaining chicken mixture to make 4 skewers with 2 kofta each. Place them on the prepared pan.

4. Broil the kofta, flipping once, until browned and cooked through, 8 to 12 minutes.

5. Meanwhile, whisk yogurt, orange zest and juice in a small bowl with the remaining 2 tbsp cilantro, 1/8 tsp salt and 1/4 tsp each pepper and coriander. Serve with the sauce with the kofta.

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