Harissa Chicken Kofta Kebabs

Steps

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1. 1
   Pulse the onion in a food processor until finely grated or chopped, then transfer to a large mixing bowl.
   ▶ ≈0:00
2. 2
   Add the minced garlic, chopped parsley, fresh mint, ground coriander, cumin, and sweet paprika to the bowl and stir to combine.
   ▶ ≈0:43
3. 3
   Stir in the harissa paste and tomato paste, mixing well. Start with 1 tablespoon if unsure of spice level and adjust to taste.
   ▶ ≈1:21
4. 4
   Add the breadcrumbs, egg, ground chicken, and a drizzle of extra virgin olive oil to help bind the ingredients together.
   ▶ ≈2:18
5. 5
   Season with salt and pepper, then mix by hand until the mixture is evenly combined and has a pinkish-orange color, indicating the harissa is well distributed.
   ▶ ≈2:46
6. 6
   Place the mixture in the refrigerator for a few minutes to help bind everything and make skewering easier.
   ▶ ≈3:26
7. 7
   Make the mint yogurt sauce by combining Greek yogurt, lemon zest, minced garlic, chopped fresh mint, and a pinch of salt in a bowl. Stir gently to combine.
   ▶ ≈3:40
8. 8
   Soak bamboo skewers in water for 30 minutes to 1 hour. Carefully mold a generous portion of the chilled chicken mixture around each skewer, forming a uniform coating about 1 inch thick.
   ▶ ≈4:32
9. 9
   Generously oil a grill or indoor griddle and heat until very hot. Place the skewers on the hot surface and let them cook without flipping immediately, allowing the exterior to firm up before turning.
   ▶ ≈5:36
10. 10
    If using an indoor griddle, loosely tent foil over the skewers to trap heat and ensure even cooking. Continue cooking until both sides are browned and the chicken is cooked through.
    ▶ ≈6:19
11. 11
    Carefully slide the cooked kofta off the skewers onto a plate. Serve with the mint yogurt sauce and fresh salad such as cucumber tomato salad.
    ▶ ≈7:14