Charred Turkish Chicken Meatballs — Kofte Tavuk
Anatolian chicken meatballs seasoned with grated onion, sumac, and dried mint, pan-grilled until edges char and centres stay juicy, served on lavash with charred long pepper, sumac onion, and yogurt.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate yellow onion, squeeze juice into a bowl. Mince garlic, thinly slice red onion, chop parsley, halve lemon. Combine ground chicken with onion juice, garlic, cumin, oregano, dried mint, pul biber, salt, pepper, and ice water in a wide bowl.
Build
Let mixture rest off heat 5 minutes. Knead chicken 90 seconds until tacky and elastic, then shape into 16 oblong patties around 2cm thick that hold their shape when pressed firmly.
Grill
Preheat grill pan or broiler on high. Working in batches if necessary, brush patties with olive oil and grill 4 minutes per side over high heat until edges char and juices run clear. While patties cook, char sivri peppers and tomatoes 3 minutes per side until skins blacken.
Finish
Toss sliced red onion with salt, sumac, and half the parsley until evenly coated. Whisk yogurt with grated garlic cloves.
Plate
Lay lavash on warm plates, arrange kofte across the bread, position charred peppers and tomatoes alongside, dollop garlic yogurt, pile sumac onion next to kofte, scatter remaining parsley, finish with lemon halves.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.