This grilled chicken kofta kebab comes from the Middle East, where ground chicken is mixed with fresh herbs and grilled to a crispy, juicy bite.
Introduction
This Turkish Kofta Kebab Skewers recipe is a mouthwatering, healthy meal that’s bursting with savory flavors. Made with lean chicken, it is a light, healthy dinner perfect for the whole family.
The combination of spices, such as cumin, coriander, cinnamon and paprika, gives these kofta kebabs a burst of savory flavors that will leave your taste buds wanting more. Adding fresh cilantro and onions adds a burst of freshness to the dish.
The kofta kebabs are then perfectly grilled on skewers to give them a smoky charred taste, adding an extra layer of flavor. Serve them with a side of creamy tahini sauce and warm pita bread for a complete and satisfying meal.
My chicken kofta is a healthy dish your whole family will love. Discover chicken kebabs with their mouthwatering taste and easy preparation, and add another healthy option to the dinner roster that you can feel good about serving to your loved ones.
What is Kofta?
Originally from Persia, kofta is a meatball-like mixture formed from ground meat like beef or lamb. Today, kofta meat is combined with rich spices and then shaped into long cylinders or kebabs and grilled.
Today, you can find different types of kofta throughout the Middle East and Northern Africa. This recipe uses ground chicken to become a lighter version of the traditional Turkish Kofta Kebab recipe.
What to Serve with Chicken Kofta?
There are so many wonderful possibilities with these chicken koftas. I love to make a big batch and then serve as an entree with a few other dishes. For a light lunch, you can serve the kebabs over some creamy hummus or fresh greens for a light lunch.
They can also act as your centerpiece to a grand dinner with sides of my Moroccan Couscous Salad, Roasted Bell Pepper Salad, Crispy Air Fryer Brussels Sprouts with Feta, Pomegranate, and Balsamic, or Middle Eastern Whole Roasted Carrots.
Of course, don’t forget to pair the kebab skewers with a refreshing drink like this Middle Eastern Mint Limonana.
Ingredients You Need to Make This Turkish Kofta Kebab Recipe
- Ground chicken: A leaner alternative to ground beef, it can be substituted with ground turkey.
- Cilantro: A herb with a citrusy flavor, it can be substituted with parsley or basil.
- Bread crumbs: Used as a binding agent, it can be substituted with panko or crushed crackers. I use gluten-free bread crumbs with great success here.
- Salt: Used to enhance flavor, it can be substituted with other types of salt such as sea salt or kosher salt.
- Cumin: A spice with a smoky flavor, it can be substituted with chili powder or coriander.
- Paprika: A spice with a mild flavor, it can be substituted with smoked paprika or chili powder.
- Cinnamon: A spice with a sweet and warm flavor, it can be substituted with nutmeg or allspice.
- Egg (optional): Used as a binding agent, it can be omitted.
See recipe cards for exact quantities.
Equipment
Mixing bowl
Skewers (Either wooden or metal)
How to Make Chicken Kofta
Make kofta mixture
Mix all the ingredients together in a bowl and season with spices, salt, and pepper. Check the consistency of the mixture to see if it sticks together well and can be easily formed into patties. If so, you don't need to add an egg. Transfer the mixture to the fridge to chill for 30 minutes.
Shape the kofta
While the mixture is chilling, soak wooden skewers in water if using. Press the kebab mixture around the skewers into about 20 medium-sized, oval elongated shapes using wet or well-oiled hands. To roll a kebab, form your hands into an open prayer-like shape with an opening in the middle. Pat the meat mixture between your hands a few times, careful not to squish each patty. Pierce a skewer through the mixture and press your palm around the meat, squishing it against the skewer until it clings tightly.
Cook the chicken kebabs
Preheat the oven to a high grill setting (if your grill uses temperatures, 400F - 450F is best). Place a cookie drying rack on top of a baking sheet. Arrange the kebab skewers on the cookie rack. Place the sheet on the highest oven level closest to the grill. Grill each batch for 5 minutes on each side, turning them over carefully in the middle.
Serve chicken kofta kebabs
Serve chicken kebabs sprinkled liberally with additional chopped parsley and tahini sauce on the side. The traditional Israeli way of eating them is in a pita with some Israeli salad, zaalouk and tahini sauce.
Storage
You can store the cooked chicken kofta in an airtight container in the refrigerator for up to three days. The kofta can also be frozen in an airtight container or bag for up to three months.
Top Tips
Wet your hands. The chicken kofta mixture can be a little sticky to work with. Wet your hands with a bit of water or oil before forming the kebabs.
Chill the kofta kebabs. Once you’ve finished forming the kofta kebabs, pop them into the fridge for 30 minutes to an hour. This will help the kebabs keep their shape while they cook.
Soak the skewers. If you’ve opted to use wooden skewers, then you’ll need to soak them for about 30 minutes before using them. The soaking process prevents the skewers from catching fire as you cook the chicken kofta kebabs.
Variations
Turkey Mince Kebabs - Switch out the ground chicken for ground turkey to make a kebab turkey variation. This is a great option to try if you prefer turkey or if it’s easier to find or more affordable in your area. The instructions for this variation are exactly the same and provide the same great taste.
Frequently Asked Questions
Yes, absolutely. You can make the kofta mixture the day before and store it in an airtight container in the refrigerator. The kebabs themselves can also be shaped ahead of time and covered with plastic wrap.
This is a great recipe to cook in the air fryer. Prepare the chicken kofta according to the recipe and then cook in the air fryer for 10 minutes at 370 degrees Fahrenheit. However, you may need to slightly adjust the cook time, based on your air fryer. You can also cook the kebabs on wood skewers or simply as formed kebabs.
Recommended Dishes
For more Middle Eastern inspired recipes, browse these dishes:
For a vegetarian option for these kebabs, try my vegetarian kofta kebabs recipe.
I like to serve these kebabs with a light side salad like Israeli salad. My kids love them with Boiled Broccoli. Healthy Coleslaw salad also works wonders in a pita with these kebabs!
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Chicken kofta kebabs
Equipment
Ingredients
- 1 pound ground chicken
- ½ onion diced
- ½ cup cilantro washed and finely chopped
- ¼ cup bread crumbs
- ½ teaspoon salt to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- 1 egg optional
- Tahini sauce for serving (optional)
- Pitas for serving (optional)
Instructions
- Combine ground chicken, diced onion, bread crumbs, and cilantro. Season the kebab mix with spices, salt, and pepper and check for consistency; if all ingredients stick together and patties can be easily formed, avoid using egg.
- Transfer to the fridge to chill for 30 minutes.
- While the mixture is chilling, if using wooden skewers, soak them in water.
- Using wet or well-oiled hands, press the kebabs around the skewers into about 20 medium-sized, oval elongated shapes (to roll a kebab, form your hands into an open prayer-like shape with an opening in the middle; pat the meat mixture between your hands a few times, taking care not to squish each patty. Pierce a skewer through the mixture and press your palm around the meat, squishing it against the skewer until it clings tightly).
- Preheat the oven to a high grill setting (if your grill uses temperatures, 400-450F is best). Place a cookie drying rack on top of a baking sheet. Arrange the kebab skewers on the cookie rack. Place the sheet on the highest oven level closest to the grill. Grill each batch for 5 minutes on each side, turning them over carefully in the middle.
- Serve kebabs sprinkled liberally with additional chopped parsley and tahini on the side. The traditional Israeli way of eating them is in a pita with some Israeli salad, zaalouk, and tahini sauce.
Sharon says
MmmmMmmmm! These skewers were fabulous. I loved the fresh cilantro with the chicken - it tasted so clean. We served with pita bread as suggested and there were no leftovers. 🙂
Devy says
I made this recipe for family gathering. The koftas taste mild in spices but flavorful. So they were perfect for my little nieces and nephew.
Emilie says
I have never thought to use ground chicken in a skewer recipe before but I love it!! Thanks for your detailed instructions, including how to make them in the air fryer as that is currently my favorite method of cooking chicken. 🙂
kseniaprints says
The air fryer makes them so nice and crispy!
Lisa says
The Middle Eastern flavors complimented the chicken well. It was a nice change from our standard marinade.
Rose says
I've always made kafta kabob with ground beef or lamb. But my family also enjoyed this chicken kafta kabobs. I'll make it again.
Jessica says
This recipe is all about the super flavorful chicken, that's obvious. But I have to say, I love the tahini sauce! Adding this to next week's meal plan too. My grocery store has ground chicken on sale right now. Score!
Jenny says
I have never used ground meat to make skewers before! This looks and sounds delicious! Grilling during the summer months is one of my favorite ways to make dinner.
Sage Scott says
I absolutely loved the kofta I ate during my trip to Istanbul, but now that I'm allergic to meat, the traditional ground beef and lamb kofta is off limits. I'm so delighted I came across this delicious alternative that substitutes ground chicken. Even better than the original, if you ask me!
claudia says
These were amazing I've never used cinnamon before with a chicken dish and I really liked it, I am now on the hunt for more pita bread so I can make it for dinner tomorrow.
Rachna says
I loved these chicken kofta kebabs. They are a variation of the chicken seekh that we make in the Indian cuisine. My family enjoyed a different recipe of kebabs and I will surely be making them again.
Claire says
These were so delicious!
I haven't cooked much with ground chicken and I was worried they might be dry. but I followed your instructions and they were still moist and juicy!
They had so much flavor! The kids loved them.
We served them in wraps with salad and they were a definite hit.
The only thing I would do differently is remove them from the skewers before I put them on the table as boys and skewers don't mix!! I ended up with a mini sword fight at the table 😉
Sue says
These were great! I used my air fryer per your suggestion and absolutely loved them!
Anne says
Love the combo of spiced ground chicken on skewers! We grilled this up quick for a tasty weeknight meal.
Chichi says
This was delicious. We’ve already made it twice this week. Thank you for this tasty recipe.
Brenda B says
luckily I had some Lamb/beef Kofta pre-made and in my freezer. After seeing this I pulled out a couple out for tonight's meal but anxious to make your Tahini sauce recipe to go with - excited for more ways to use tahini. I need to try chicken meat Kofta next... Thankyou
kseniaprints says
Glad to hear it worked for you!