Moroccan Chicken Kofta Tacos मोरक्कन चिकन कोफ्ता टैकोस

30 minutes
Moroccan Chicken Kofta Tacos मोरक्कन चिकन कोफ्ता टैकोस Recipe - Ranveer Brar


For the tacos (dough)

  • 1 cup All purpose Flour /Maida
  • Salt to taste
  • 1 tsp oil
  • Water as required

For the Kofta balls

  • 1 cup chicken mince
  • 1 tbsp Green onion
  • 2 tbsp Red bell peppers, chopped fine
  • 1 tbsp Ginger garlic, chopped
  • 1 tsp Maida
  • 1tbsp of bread crumbs

Spices For Kofta

  • Pinch of Nutmeg powder
  • Pinch of Cinnamon powder
  • ½ tsp Garlic powder
  • Salt to taste
  • 1 tsp Coriander Powder
  • ½ tsp Cumin Powder
  • ½ tsp Red chili powder

For the Slaw: (Mix all the ingredients )

  • ½ cup of shredded cabbage (purple and white mix)
  • ¼ cup yellow and red peppers, julienne
  • ¼ cup capsicum
  • Salt to taste
  • ½ tsp Crushed black pepper
  • 2 tsp lime juice

Dill and yogurt sauce: (mix all the ingredient to make the sauce)

  • ½ cup of hung curd
  • 2 tbsp of chopped dill
  • 2 tbsp of grated and squeezed cucumber
  • Salt to taste
  • 8-10 tooth picks or small skewers


  • Mix all the ingredients for the taco dough in a large bowl. Add water as required and knead to form a soft dough. Divide the dough into 8 equal parts.
  • Round them up and roll into a 10-12 cm diameter circle. Roast them lightly on a griddle or a tava. Cover and keep aside. Make 4 of these rotis.
  • For the kofta balls, Mix all the ingredients for the kofta balls and all the spices in a large bowl. Mix well and shape small lemon sized kofta balls and keep them aside.
  • Heat a shallow pan add some oil and shallow fry the kofta balls on a medium to high heat. Reduce the flame, cover and cook for a few minutes. Remove from heat.
  • To assemble, place the taco shell (roti) over a flat surface, put some slaw in the center and place 3 kofta balls over the slaw. Add a spoon full of dill and yoghurt sauce over the koftas.
  • Hold the ends of the taco cover from both the sides (in a half moon shape) and poke with tooth pick to retain the shape.
  • Serve immediately with dill sauce.

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