Recipe Overview
Why you’ll love it: This chicken kofta is made with ground chicken flavored with parsley, onion, and warm spices. Broiled chicken kofta is easy to prepare and so tasty!
How long it takes: 25 minutes
Equipment you’ll need: mixing bowl, skewers
Servings: 5
Remember I mentioned that I had a great recipe to go with the tahini sauce recipe? Well, look no further — here it is!
I love recreating recipes from our favorite Lebanese carry-out place, like chicken tawook, tahini sauce, and grilled chicken shawarma drumsticks. Today I have chicken kofta. This recipe doesn’t come out exactly like the chicken kofta at our usual carry-out place, but dare I say…it’s better? Ben definitely likes it better. Restaurant kofta is quite different from my version, so it’s a little difficult to compare the two.
I’m pretty sure the version I order from the restaurant doesn’t include the seasonings I use (cinnamon, allspice and nutmeg), but I love what they bring to this recipe. I also love the freshness of the lemon and parsley that’s in the restaurant version. Clearly I need to make chicken kofta Version 2.0 in the future.
Both versions are a combination of ground chicken with lots of great flavors. You may be more accustomed to using ground turkey but I’ve found that ground chicken is great for a number of recipes (try southwestern mini meatloaves, air fryer egg rolls, or chicken lettuce wraps). It can be subbed in for ground turkey or even ground beef in many of your favorite recipes. Often, I’ll brown it up for spaghetti sauce or use it for tacos instead of ground beef.
How To Make Chicken Kofka
Mix the ingredients. I mix yogurt, chopped parsley, garlic, and onions into the ground chicken, along with cinnamon, allspice, nutmeg. I season the mixture with salt and pepper, and just a pinch of cayenne pepper.
Mix this together in the same way you would do for meatballs or burgers. I like to use my hands so that I don’t overmix the meat mixture which can make it tough.
Shape meat mixture. After you get the meat combined with all the other ingredients, form it around wooden skewers. (I recommend soaking the skewers in water for at least 30 minutes so they don’t start on fire.)
Broil. Place the chicken kofta on a baking sheet lined with foil for easy cleanup and broil until they’re cooked through, turning once. Sometimes chicken kofta is grilled but this mixture is fairly loose and you might have some problems with it falling through the grates of the grill. I’d recommend broiling or maybe using a grill pan.
Serve. You can eat chicken kofta straight off the kebabs or you can slide the meat off and use a fork and knife, whatever you prefer! Serve it with rice, tahini sauce, and a salad.
More Middle Eastern Recipes
Chicken Kofta
Ingredients
- 1 pound ground chicken breast (or ground turkey, if you prefer)
- ⅓ cup finely chopped yellow onion
- ⅓ cup chopped parsley
- 2 tablespoons plain Greek yogurt (I usually use full fat)
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat broiler to high with the oven rack positioned 5 to 6 inches from the heat. Line a rimmed baking sheet with foil and spray foil with nonstick cooking spray.
- In a large mixing bowl, combine all ingredients and mix together using your hands until just combined. Do not over mix.1 pound ground chicken breast, ⅓ cup finely chopped yellow onion, ⅓ cup chopped parsley , 2 tablespoons plain Greek yogurt, 1 clove garlic, minced, ½ teaspoon salt, ½ teaspoon freshly ground black pepper, ¼ teaspoon ground cinnamon, ¼ teaspoon allspice, ¼ teaspoon ground nutmeg, ⅛ teaspoon cayenne pepper
- Wet hands and shape chicken mixture evenly around 5 to 6 skewers (if using wood, make sure to soak them in water for a couple hours first).
- Broil for 8 to 10 minutes, turning once, or until cooked through and golden brown.
Notes
- Cooking tip: The meat mixture is quite soft and slightly difficult to form around the skewers, so they probably won’t work on the grill. The broiler adds that same great grilled flavor without the risk of your kofta falling through the grill grates. If you prefer to grill them, I would omit the Greek yogurt from the recipe.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I’m craving these…I’m loving the spices you used! I’ve been making the same old lately, looking for some new healthy stuff, thanks for sharing your “better!!” version . (Win!)
Just what I was looking for! I also appreciate the family review. By the way, no need for the disclaimer about the attractiveness of your kofta kabobs – they look delicious and have beautiful detail!
Oh man, middle-eastern is my favorite type of cuisine, and these kofta look amazing! : )
Made these last night, and Rachel, OMG, they are SO delicious!! Your recipe is spot on! I will be adding these to my favorite go-to dishes, thank you for such an awesome recipe!
I was so surprised when I scrolled down to the picture after reading the title of the recipe. I wasn’t expecting them to be molded on a stick. I love it! And full of such wonderful spices. I have a family member who can’t get beef of pork. After a while chicken gets tiresome. But this is a whole new way. Yay!!!
sounds like something new to try
These sound delicious! I love these flavors and my kids will think the skewers are fun ;)
Now I know what to do with that frozen ground chicken! Do you think they would be ok as patties rather than sticks?
Yes, absolutely!
you are lucky to have access to ground chicken. i m not a ground turkey person but its hard to get chicken around where i live.
Rachel, I love these and I totally agree about boredom and dinner ruts. We love ground chicken. I also love the tahini sauce that goes with these. I’d eat them for breakfast now if I could :)