Description
Mini Kabob’s Chicken Lule Cutlets are flavorful, tender oval-shaped chicken patties made from ground chicken thighs, garlic, and onion, seasoned simply with salt and white pepper. These cutlets are pan-seared in butter to achieve a golden crust and served with a variety of Middle Eastern inspired sides like roasted jalapeños, hummus, and sumac-marinated onions for a delicious and satisfying meal.
Ingredients
Scale
Chicken Lule Cutlets
- 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
Suggested Sides
- Roasted jalapeños and tomatoes
- Hummus
- Parsley and sumac-marinated onions
- Lemon wedges
- Mixed greens or rice
Instructions
- Prepare the Chicken Paste: 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 paste to a mixing bowl.
- Process the Onion: Add the onion chunks to the food processor and pulse until it reaches the same texture as the processed chicken. Add the onion to the mixing bowl with the chicken and garlic paste.
- Season the Mixture: Season the chicken mixture with kosher salt (or fine sea salt) and finely ground white pepper. Mix everything thoroughly using a spatula to combine evenly.
- Shape the Lule Cutlets: Form the mixture into 4 oval-shaped patties about ½ inch thick. Place the patties on a small sheet pan or plate and refrigerate uncovered for 15 minutes. The patties will remain soft but this helps them hold together when cooking.
- Cook the Patties: Heat a medium skillet or grill pan over medium heat. Add 1 tablespoon of unsalted butter and allow it to melt and bubble. Add two patties and sprinkle the tops with chopped parsley if using. Cook for about 5 minutes per side or until the cutlets are golden brown and reach an internal temperature of 165°F (74°C).
- Finish Cooking Remaining Patties: Transfer the cooked patties to a serving platter. Add the remaining tablespoon of butter to the pan, wipe the pan clean with a paper towel, then cook the remaining two patties in the same manner.
- Serve: Serve the chicken lule cutlets warm alongside suggested sides such as roasted jalapeños and tomatoes, hummus, parsley and sumac-marinated onions, lemon wedges, and your choice of mixed greens or rice.
Notes
- Using boneless, skinless chicken thighs provides tender and juicy cutlets with richer flavor compared to chicken breast.
- Ensure the internal temperature of the patties reaches 165°F (74°C) for safe consumption.
- Refrigerating the shaped patties before cooking helps them hold their shape and improves texture.
- Butter adds richness and aids in browning. Alternatively, you could use oil, but butter gives a classic flavor.
- Fresh herbs like parsley add a bright pop of flavor, but are optional.
- Serving with Middle Eastern inspired sides elevates the dish and balances the savory flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Keywords: Chicken Lule, Mini Kabobs, Ground Chicken Cutlets, Middle Eastern Chicken, Chicken Patties, Pan-fried Chicken
