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Four-Pepper Chicken Kebabs--Kafta--Iraq

Four-Pepper Chicken Kebabs--Kafta--Iraq Categories: Import|Barbecue|Poultry|Steven Raichlen
Nb persons: 0
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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 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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