I lived in Germany for many years and it was in the 1990’s when Turkey and Egypt became popular tourist destinations.
I remember the first time I travelled to Turkey with my family. I was detained when we arrived because I, as a British citizen, wasn’t aware that I needed a visa, whereby German citizens don’t need one. Luckily they let me in and that was the first time I sampled Middle Eastern cuisine.
Israeli born chef Yotam Ottolenghi is simply a genius. His recipes are wonderfully bright, vibrant, and incredibly innovative. Who, apart from Ottolenghi would create a rub/spice mix made with ground coffee?
I am always on the look out for inspirational dishes which are not your average Keto or Low Carb but easily adaptable. I leave out an ingredient here or substitute a low carb alternative there, creating as close as possible the same dish without the carbs.
This coffee and chilli rubbed chicken kofta is a wonderful example of how easy it is to create healthy, exciting Keto meals.
I served these koftas with a mint yoghurt dip.
COFFEE & CHILLI RUBBED CHICKEN KOFTA
Amazing Coffee & Chilli Rubbed Chicken Kofta – Adapted from an Ottolenghi Recipe
4
servings40
minutesIngredients
THE RUB
2 tbsp Finely Ground Coffee
1/4 tsp Sweet Chilli Powder
2 tsp Erythritol (Optional)
1 tsp Smoked Ground Paprika
1 ½ tsp Ground Cumin
1/2 tsp Pink Himalayan Salt
KOFTAS INGREDIENTS
500 g Ground Chicken
1/2 Small Grated Onion or 1tsp Onion Powder
2 Crushed Garlic Cloves
1 Large Tomato, finely Chopped (seeds and juice discarded)
3 tbsp (10g) Chopped Flat-Leaf Parsley.
1 Medium Lemon cut in half
1/2 a Lemon to make 2tsp Lemon Zest and 1 tbsp Lemon Juice.
The other 1/2 Lemon cut into two Wedges.
75 ml Olive Oil
1/4 tsp Pink Himalayan Salt
1/4 tsp Freshly Ground Black Pepper
1 Large Onion (Optional)
Method
- Put the ground chicken in a food processor and pulse until it’s minced to a pink mass, or use as is.
- Add the mince to a large bowl and add the grated onion, crushed garlic, chopped tomato (discard any juice) parsley, lemon zest, 1/2 tsp salt and 1/4 tsp black pepper and 1 tbsp olive oil.
- Knead for about three minutes with your hands until well combined and sticky.
- Divide the mixture into 12 portions and form into compact, torpedo-shaped koftas.
- The Rub: Combine all ingredients with 1/2 tsp of salt.
- Roll each kofta in the coffee rub until well coated all over. Set aside and save remaining Rub.
- Preheat oven to 220C
- Gently heat the remaining oil in a frying pan and fry the koftas lightly on all sides until slightly charred; make sure they don’t burn.
- Transfer the koftas to a medium oven tray lined with greaseproof paper and roast in the hot oven for six minutes.
- Arrange the koftas and their cooking juices on a platter.
- Serve warm with Mint Yoghurt.
- Optional: Chop the Onions into large pieces and fry in the same pan as the koftas until they become soft and glassy.
Notes
- MACROS per Kofta without the onions : 1.6g Carbs – 9.3g Protein – 6.5g Fat – 100 Calories
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