Looking for a weeknight dinner that's fast and flavorful? These juicy chicken kofta kebabs are packed with herbs and spices, quick to prep, and cook in under 30 minutes. And they're versatile too, serve them over rice or in a pita wrap, they're a sure hit!
Why this Recipe Works
- Quick and Easy - minimal prep time and cooks quickly.
- Tender and Juicy - These ground chicken kebabs incorporate moistened breadcrumbs and a hint of olive oil into the mix to prevent them from drying out.
- Versatile - Perfect for pitas, over rice, or on a salad, these chicken kebabs can be served in a variety of ways.
Ingredient Notes
- Ground chicken: go for 85% lean to keep them moist.
- Onion and garlic: grate or finely mince to blend smoothly into the mixture.
- Spices: cumin, coriander, and paprika create that signature kofta flavor.
- Lemon and Fresh herbs: Lemon juice and parsley add flavor and freshness.
- Egg & breadcrumbs: help bind the mixture without making it dense.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Make a panade: Stir together the milk and breadcrumbs and let sit for 5 minutes to make a panade.
- Mix the ingredients: Add the milk and breadcrumb mixture, along with all the remaining ingredients, to a large mixing bowl and mix until well combined.
- Shape the patties: Using wet hands, take a fist-sized portion of the mixture and form into oval-shaped patties. Place on a sheet pan lined with parchment paper or foil and refrigerate for 20 minutes.
- Prepare the grill: Clean your grill grates and wipe them with a light coating of oil. Then, preheat the grill to medium-high heat.
- Grill the meat: Using flat, wide skewers, skewer the meat and squeeze with your hands to press the meat along the skewer. Cook for 10-12 minutes, rotating occasionally, until the meat is cooked through and reaches an internal temperature of 165°F.
Expert Tips
- Don't overmix-handle the mixture gently for the best texture.
- Don't skip refrigerating the kofta patties. This helps them firm up so they won't fall apart when you skewer them.
- Make ahead: shape the kebabs up to a day ahead and refrigerate until ready to cook.
- Wide, flat metal skewers work best. If using wooden skewers, you will need two per kebab.
- Let the first side get a good sear before turning the kebabs. The meat will tighten up a bit as it cooks, so the kebabs won't fall apart.
- Use a spatula to help release any stuck kebabs and a pair of tongs to turn them.
- No skewers? No problem-form into patties or logs and cook on a skillet or grill pan.
What to Serve with Chicken Kofta Kebabs
These chicken kofta kebabs pair perfectly with grilled veggies, like my grilled vegetable skewers. Or serve them with the turmeric yellow rice from my chicken shawarma bowls. They're also great in a pita wrap or with a salad like my Greek salad with quinoa. And don't forget a side of my homemade tzatziki sauce too!
Storage and Reheating Instructions
Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Reheat leftovers in a 350°F oven for 10 minutes or until warmed through, or reheat in the microwave.
More Chicken Recipes
📖 Recipe
Chicken Kofta Recipe
Equipment
Ingredients
- ½ cup breadcrumbs
- ⅓ cup milk
- 1 pound ground chicken, 85% lean
- ½ cup finely diced yellow onion
- ½ cup finely chopped parsley
- 3 cloves garlic, minced
- 1 egg, lightly beaten
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Stir together the milk and breadcrumbs and let sit for 5 minutes to make a panade.
- Add the milk and breadcrumb mixture, along with all the remaining ingredients, to a large mixing bowl and mix until well combined.
- Using wet hands, take a fist-sized portion of the mixture and form into oval-shaped patties. Place on a sheet pan lined with parchment paper or foil and refrigerate for 20 minutes.
- Clean your grill grates and wipe with a light coating of oil, then preheat to medium-high heat.
- Using flat, wide skewers, skewer the meat and squeeze with your hands to press the meat along the skewer. Cook for 10-12 minutes, rotating occasionally, until the meat is cooked through and reaches an internal temperature of 165°F.
- Serve the kofta with pita, tzatziki sauce, and your favorite toppings..
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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