Name: Mini Kabob’s Chicken Lule Cutlets Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 pound boneless, skinless chicken thighs; 6 to 7 garlic cloves; ½ small yellow onion, cut into chunks; 2 teaspoons kosher salt (such as Diamond Crystal) or 1 teaspoon fine sea salt; 1 teaspoon finely ground white pepper; 2 tablespoons unsalted butter; Chopped parsley or other fresh herb of your choice, optional; Roasted jalapeños and tomatoes; Hummus; Parsley and sumac-marinated onions; Lemon wedges; Mixed greens or rice

Ingredients

1 pound boneless, skinless chicken thighs

6 to 7 garlic cloves

½ small yellow onion, cut into chunks

2 teaspoons kosher salt (such as Diamond Crystal) or 1 teaspoon fine sea salt

1 teaspoon finely ground white pepper

2 tablespoons unsalted butter

Chopped parsley or other fresh herb of your choice (optional)

Roasted jalapeños and tomatoes; hummus; parsley and sumac-marinated onions; lemon wedges; mixed greens or rice (for serving)

Instructions

Step 1: Place the chicken and garlic in a food processor. Pulse, scraping down with a spatula as needed, until the chicken and garlic form a smooth paste. Transfer this to a mixing bowl. Add the onion to the food processor and pulse until it reaches the same texture as the chicken. Add the onion to the bowl.

Step 2: Season the mixture with salt and white pepper, then mix thoroughly with a spatula.

Step 3: Shape the mixture into 4 oval patties about ½ inch thick. Place them on a small sheet pan or plate and refrigerate uncovered for 15 minutes. The patties will be soft but this is normal.

Step 4: Heat a medium skillet or grill pan over medium heat. Add 1 tablespoon of butter and let it melt and bubble.

Step 5: Add two patties to the pan and sprinkle the tops with parsley if using. Cook until golden brown and cooked through, about 5 minutes per side (internal temperature should reach 165°F or 74°C). Transfer cooked patties to a platter.

Step 6: Repeat the cooking process with the remaining butter and patties, wiping the pan with a paper towel between batches to remove residue.

Step 7: Serve the chicken lule cutlets with your choice of sides such as roasted jalapeños and tomatoes, hummus, marinated onions, lemon wedges, mixed greens, or rice.

Tips & Variations

For juicier patties, avoid over-processing the chicken; pulse just enough to blend. You can also add a tablespoon of plain yogurt or breadcrumbs to help bind and moisten the mixture.

Try adding a pinch of ground cumin or smoked paprika to the mix for extra depth of flavor.

If you don’t have a food processor, finely mince the chicken, garlic, and onion by hand and mix well.

Serve with warm pita bread for a satisfying handheld meal.

Storage

Store any leftover cooked cutlets in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a microwave until warmed through to maintain moisture. The raw patties can be refrigerated for up to 24 hours before cooking or frozen for up to 1 month; thaw completely before cooking.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken thighs are preferred for this recipe because they have more fat and flavor, which helps keep the patties juicy and tender.

How do I know when the patties are fully cooked?

The best way is to use an instant-read thermometer; the internal temperature should reach 165°F (74°C). The patties should be golden brown on the outside and no longer pink in the center.