Chicken Kafta by @feelgoodfoodie

≈ 32 min

4 servings

🍗

680 g

Ground chicken

🧅

75 g

Onion

🌿

30 g

Parsley

🧄

70 g

Garlic

🧂

6 g

Salt

🥖

240 g

Pita bread

🧄

Toum

🥕

150 g

Lebanese-style pickles

  1. Chop
    • yellow onion
    • fresh parsley

    Finely chop the yellow onion, fresh parsley, and fresh mint; alternatively, pulse them in a food processor until very finely minced.

  2. Combine
    • ground chicken
    • yellow onion
    • fresh parsley

    Combine the ground chicken, chopped yellow onion, fresh parsley, fresh mint, seven spice blend, ground cinnamon, black pepper, and salt in a mixing bowl.

  3. Mix
    • ground chicken

    Mix the chicken mixture gently until the seasonings and herbs are evenly distributed, without overworking the meat.

  4. Lay
    • ground chicken

    Lay out parchment paper and divide the chicken mixture into 12 equal portions.

  5. Roll
    • ground chicken

    Roll each portion in the parchment paper into a short, thick log-shaped kafta.

  6. Heat
    • olive oil

    Heat the olive oil in a large skillet over medium-high heat.

  7. Arrange
    • ground chicken

    Arrange the chicken kafta logs in the hot skillet and cook for 5 to 6 minutes until golden on the first side.

  8. Cook
    • ground chicken

    Turn the chicken kafta logs and cook for 5 to 6 minutes more, until golden, juicy, and cooked to an internal temperature of 165°F / 74°C.

  9. Warm
    • pita bread
    • toum garlic sauce

    Warm the pita bread briefly and spread each pita with toum garlic sauce.

  10. Top
    • ground chicken
    • pita bread
    • toum garlic sauce

    Top each pita with chicken kafta and Lebanese-style pickles, then fold or roll into sandwiches and serve warm.

Chicken Kafta by @feelgoodfoodie

≈ 32 min

4 servings

🍗

680 g

Ground chicken

🧅

75 g

Onion

🌿

30 g

Parsley

🧄

70 g

Garlic

🧂

6 g

Salt

🥖

240 g

Pita bread

🧄

Toum

🥕

150 g

Lebanese-style pickles

Preparation Steps

  1. Step 1/10

    Finely chop the yellow onion, fresh parsley, and fresh mint; alternatively, pulse them in a food processor until very finely minced.

    🧅yellow onion
    🌿fresh parsley
    🌿fresh mint
    🪵cutting board
    🔪chef's knife

  2. Step 2/10

    Combine the ground chicken, chopped yellow onion, fresh parsley, fresh mint, seven spice blend, ground cinnamon, black pepper, and salt in a mixing bowl.

    🍗ground chicken
    🧅yellow onion
    🌿fresh parsley
    🌿fresh mint
    🫙seven spice blend
    🪵ground cinnamon
    ⚫black pepper
    🧂salt
    🥣mixing bowl

  3. Step 3/10

    Mix the chicken mixture gently until the seasonings and herbs are evenly distributed, without overworking the meat.

    🍗ground chicken
    🥣mixing bowl

  4. Step 4/10

    Lay out parchment paper and divide the chicken mixture into 12 equal portions.

    🍗ground chicken
    📜parchment paper
    🥄measuring spoons

  5. Step 5/10

    Roll each portion in the parchment paper into a short, thick log-shaped kafta.

    🍗ground chicken
    📜parchment paper

  6. Step 6/10

    Heat the olive oil in a large skillet over medium-high heat.

    🫒olive oil

  7. Step 7/10

    Arrange the chicken kafta logs in the hot skillet and cook for 5 to 6 minutes until golden on the first side.

    🍗ground chicken
    🥢tongs

  8. Step 8/10

    Turn the chicken kafta logs and cook for 5 to 6 minutes more, until golden, juicy, and cooked to an internal temperature of 165°F / 74°C.

    🍗ground chicken
    🥢tongs

  9. Step 9/10

    Warm the pita bread briefly and spread each pita with toum garlic sauce.

    🥖pita bread
    🧄toum garlic sauce
    🥄spatula

  10. Step 10/10

    Top each pita with chicken kafta and Lebanese-style pickles, then fold or roll into sandwiches and serve warm.

    🍗ground chicken
    🥖pita bread
    🧄toum garlic sauce
    🥕Lebanese-style pickles

Composition

Ingredients

Types

Meat, Seasonings, Grains, Bread, Vegetables, Pickles

Ingredients

Ground chicken, Onion, Parsley, Garlic, Salt, Pita bread, Toum, Lebanese-style pickles

Notes

Ground chicken (main protein for the kofta), Onion (typical kofta aromatic), Parsley (typical kofta herb), Garlic (typical kofta aromatic), Salt (seasoning), Pita bread (for serving as a sandwich), Toum (garlic sauce spread on the sandwich), Lebanese-style pickles (served in the sandwich)

Allergens

Gluten

Dietetics

Dietary regimen

High protein

Calories

485 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 30g, Fat: 25g, Fiber: 3g, Sugar: 3g

Nutritional Information

Minerals

Iron: 2.2mg, Potassium: 520mg, Calcium: 85mg, Sodium: 970mg

Vitamins

Vitamin A: 95mcg, Vitamin C: 12mg, Vitamin B6: 0.8mg, Vitamin B12: 0.6mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

12 minutes

Overall

32 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

cutting board, chef's knife, mixing bowl, measuring cups, measuring spoons, parchment paper, spatula, tongs

Appliances

Stove, Food processor

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal, Meal prep, Family meal

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

Lebanese, Middle Eastern

Geographic

Lebanon, Middle East

Various

Aspect

Texture

Juicy, Tender, Golden, Soft, Creamy, Crunchy

Flavors

Savory, Herby, Garlicky, Warm-spiced, Tangy, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep below 90°F / 32°C,Do not leave cooked chicken out longer than 2 hours), fridge : 4 days (Store cooked kafta in an airtight container,Cool within 2 hours of cooking,Store pita, toum, and pickles separately for best texture), freezer : 90 days (Freeze cooked kafta in an airtight freezer-safe container,Freeze without pita and sauce,Reheat to 165°F / 74°C before serving)