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Four-Pepper Chicken Kebabs--Kafta--Iraq
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Source: Barbecue Bible--Steve Raichlen
| 1 pound | chicken breasts, skinless trimmed, cut into 1 inch pieces. |
| 1 clove | garlic, minced |
| 1 teaspoon | salt |
| 1/2 teaspoon | ground white pepper |
| 1/2 teaspoon | paprika, hot or sweet |
| 1/2 teaspoon | ground cumin |
| 3 tablespoons | green bell pepper, minced |
| 3 tablespoons | red bell pepper, minced |
| 1 tablespoon | olive oil, for brushing |
Preheat the grill to high
combine the chicken, garlic, 1 teaspoon salt, 1/2 teaspoon each white pepper, paprika, and cumin in a food processor and process just to a coarse past. Mix in the parsley and bell peppers, runing the machine in short bursts; don't over-grind, or the parsley and peppers will make the mixture a drab color.
Line a baking sheet with plastic wrap. Divide the chicken mixture into 4 equal portions. Lightly wet your hands with cold water, then take one portion of the mixture and mold it onto a skewer to form a flattish sausage about 12 inches long and ¾ inch thick. Place each kebab as it is made on the prepared plate.
When ready to cook, brush the kebabs lightly with some of the oil. Arrange the kebabs on the hot grate, oiled side down, and grill until nicely browned on the first side, 2 to 4 minutes. Brush the tops of the kebabs with the remaining oil, turn with tongs, and continue cooking until cooked through, 2 to 4 minutes more. Serve immediately.
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