Description
These Chicken Kofta Kebabs are a flavorful Middle Eastern-inspired dish made with lean ground chicken seasoned with warm spices like cumin, coriander, and cinnamon. Grilled to perfection on a grill pan or outdoor grill, they come together quickly and are perfect served alongside lemon rice, hummus, tahini sauce, tabbouleh, grilled vegetables, and pita bread for a complete and satisfying meal.
Ingredients
Chicken Kofta Kebabs
- 1 lb ground chicken (93% lean)
- 1/4 cup finely chopped onion
- 1/4 cup chopped fresh parsley (or substitute up to half with fresh mint)
- 2 cloves garlic, finely minced
- 1/4 cup breadcrumbs (store-bought, gluten-free as needed, or almond flour)
- 1 tsp ground cumin
- 3/4 tsp ground coriander
- 3/4 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper (optional)
- 1/4 tsp ground cayenne (optional)
- Avocado oil or spray for greasing grill
To Serve
- Greek lemon rice
- Hummus
- Tahini sauce
- Tabbouleh
- Grilled vegetables
- Pita bread
Instructions
- Prepare Skewers: If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Metal skewers can be used as an alternative without soaking.
- Mix Ingredients: In a medium mixing bowl, combine the ground chicken, finely chopped onion, chopped parsley, minced garlic, breadcrumbs, ground cumin, ground coriander, ground cinnamon, sea salt, black pepper (if using), and cayenne (if using). Use your hands (wearing food prep gloves if preferred) to mix the ingredients thoroughly until the spices are evenly distributed. Wash hands thoroughly afterward.
- Preheat Grill: Heat a grill pan or outdoor grill to medium-high. Lightly grease the grill or pan with avocado oil or spray.
- Shape Koftas: Take approximately 1/4 cup of the chicken mixture and shape it into a log about 5 inches long and 1 inch thick. Insert a skewer through the center to form kebabs. Repeat the process to make around 8 skewers total.
- Grill Koftas: Place as many kebabs as will fit on the grill, leaving space between them. Cook for 3-4 minutes on the first side. Gently flip using a metal spatula or tongs and cook an additional 3-4 minutes or until the internal temperature reaches 165°F (74°C). The koftas should have dark grill marks, reduce in size by about 25%, and no pink inside. For thicker kebabs, turn them on their thin sides for 1-2 minutes until fully cooked.
- Serve: Serve the chicken kofta kebabs hot with lemon rice, hummus, tahini sauce, tabbouleh, grilled vegetables, and pita bread for a complete meal.
- Storage and Reheating: Best enjoyed fresh. Store leftovers in a sealed container in the refrigerator for 2-3 days. Reheat on the stovetop in a skillet over low-medium heat until warmed through. The uncooked mixture can be frozen shaped as patties and cooked directly from frozen in a skillet over medium heat for about 5-6 minutes per side.
Notes
- Soaking bamboo skewers prevents burning on the grill; metal skewers are easier to use and avoid this step.
- If preferred, substitute parsley with mint to vary the flavor.
- Breadcrumb substitutions like gluten-free crumbs or almond flour work well to keep the mixture cohesive.
- Ensure internal temperature reaches 165°F (74°C) for safe consumption of chicken.
- Thicker koftas may require additional grilling on thin sides to cook thoroughly.
- Leftover koftas reheat best on stovetop rather than microwave to maintain texture.
- Uncooked kofta mixture freezes well; cook patties directly from frozen to save time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Middle Eastern
