Turkish kafta kebab recipe

 HOW TO MAKE KAFTA KEBAB 

Ingredients

1 slice of bread

Doodh (Milk), 2-3 tbs.

1 kilogramme of boneless chicken cubes

12 tablespoon or to taste of lal mirch powder (red chilli powder).

Sumac flour 1 & ½ tsp

1 teaspoon of dhania powder (coriander powder)

12 tablespoon dried mint

1/2 teaspoon zeera powder (cumin powder)

1 teaspoon lehsan paste (garlic paste)

Crushed black pepper, 12 teaspoon

One teaspoon of salt, or to taste

12 teaspoon of each spice

14 cup of freshly chopped parsley

1 medium onion, grated and squeezed

frying oil for cooking

Yogurt-garlic sauce:

thick Dahi (yoghurt) 1 cup

14 teaspoon lehsan paste (garlic paste)

1 1/2 tablespoons of sumac powder

14 teaspoon of salt, or to taste

Lemon juice, 1/2 tsp.

tbsp. of olive oil

Directions:

Toast the bread piece on both sides in a hot frying pan until golden brown, then set it aside.

Toasted bread slices, milk, chicken boneless cubes, red chilli powder, sumac powder, coriander powder, dried mint, cumin powder, paste, black pepper crushed, salt, and other spices should be added to a food processor and chopped until completely blended.

Add the chicken mixture, fresh parsley, and onion to a bowl and stir to incorporate.

Oil your hands, then take a mixture and form 12 equal-sized kababs by hand, finishing each with a skewer.

Add cooking oil to the grill pan, then fry the kababs until done on all sides.

When making garlic yoghurt sauce:

Add yoghurt, garlic paste, sumac powder, salt, lemon juice, and olive oil to a bowl and whisk to combine.