These Chicken Kofta Kebabs are made with ground chicken, warm spices, garlic, onion, and fresh parsley, then shaped onto skewers and grilled until juicy with lightly charred edges. They're a lighter take on traditional kofta, but still packed with big Middle Eastern-inspired flavor.
A simple breadcrumb and milk panade helps keep the ground chicken tender, while cumin, coriander, paprika, garlic, and lemon add tons of flavor. Serve them with warm pita, homemade tzatziki, cucumber tomato salad, rice, or grilled vegetables for an easy dinner that works just as well on a weeknight as it does for a weekend cookout.
Quick Look
- Flavor: Garlic, cumin, coriander, paprika, parsley, lemon
- Best meat to use: 85% lean ground chicken
- Binder: Breadcrumbs, milk, and egg help keep the kofta tender and hold it together.
- Prep time: 10-15 minutes active; 20 minutes refrigerated
- Cook time: 10 to 12 minutes
- Cooking method: Grill, grill pan, skillet, oven, or air fryer
- Best served with: Pita, homemade tzatziki, rice, cucumber tomato salad, or grilled vegetables
What is Chicken Kofta?
Chicken kofta is made with ground chicken mixed with onion, garlic, herbs, spices, and a binder, then shaped into logs, patties, or meatballs. For kofta kebabs, the mixture is formed around skewers and grilled until cooked through and lightly charred.
It is different from chicken kabobs, which are usually made with chunks of whole chicken threaded onto skewers. Kofta uses ground meat, so the seasoning is mixed all the way through every bite.
Why this Recipe Works
- Juicy ground chicken kebabs - A simple breadcrumb and milk panade helps keep the kofta tender and prevents the ground chicken from drying out on the grill.
- Big Middle Eastern-inspired flavor - Cumin, coriander, paprika, garlic, onion, parsley, and lemon give these chicken kofta kebabs warm, savory flavor without making them spicy.
- Easy to shape and grill - Chilling the mixture and using wet hands makes the sticky ground chicken easier to form onto skewers.
- Flexible cooking options - Grill the kofta outside, cook them in a grill pan, make patties in a skillet, bake them in the oven, or use the air fryer.
- Great for bowls, pitas, and salads - Serve them with warm pita, homemade tzatziki, rice, cucumber tomato salad, or grilled vegetables.
Ingredient Notes
- Ground chicken: I recommend 85% lean ground chicken for kofta because it has enough fat to stay juicy on the grill. Very lean ground chicken breast can dry out more easily.
- Breadcrumbs and milk: These make a quick panade, which helps keep the kofta tender and prevents the ground chicken from becoming tough.
- Egg: Helps bind the mixture so the kofta holds together on the skewers.
- Onion and garlic: Finely dice the onion so it blends into the mixture and does not make the kofta fall apart. For an even smoother texture, you can grate the onion and squeeze out excess liquid.
- Parsley: Adds freshness and color. You can swap in some fresh mint or cilantro if you like.
- Spices: Cumin, coriander, and paprika give these chicken kofta kebabs warm, savory flavor without making them spicy.
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 to 30 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, around 400°F to 450°F.
- Grill the meat: Using flat, wide skewers, skewer the meat patty and squeeze it along the skewers with your hands to form a longer, log-like shape. Grill the kofta for 10 to 12 minutes, turning occasionally, until lightly charred and the center reaches 165°F.
Expert Tips
Tips for Shaping Chicken Kofta Kebabs
- Use wet hands: Ground chicken is sticky, and damp hands make it much easier to shape. Keep a small bowl of water nearby to dip your hands when forming the kebabs.
- Chill before grilling: A short 20-30-minute chill helps the kofta firm up, so it holds its shape on the grill.
- Use flat skewers if you have them: Flat metal skewers hold the meat better than thin, round skewers. If using wooden skewers, use two per kebab.
- Do not make them too thick: Shape the kofta into even logs so the inside cooks through before the outside gets too dark.
Tips for Cooking Kofta Kebabs
- Make-ahead: Shape the kebabs up to a day in advance and refrigerate until ready to cook.
- Oil the grates well: Chicken kofta can stick if the grill grates are dry.
- Let them set before turning: Let the first side cook until lightly browned before turning. This helps the kofta firm up and release more easily from the grill.
- Use the right tools: Use a spatula to help release any stuck kebabs, and tongs to turn them.
No Grill? Try These Cooking Options
- Grill pan: Heat a lightly oiled grill pan over medium-high heat. Cook the kofta for 10 to 12 minutes, turning occasionally, until cooked through.
- Skillet: Skip the skewers and shape the mixture into small patties. Cook in a lightly oiled skillet over medium heat for 4 to 5 minutes per side, or until the chicken reaches 165°F.
- Oven: Place the kofta on a foil-lined baking sheet and bake at 400°F for 18 to 22 minutes, turning once, until cooked through.
- Air fryer: Cook at 375°F for 10 to 12 minutes, turning halfway through, until the kofta reaches 165°F.
What to Serve with Chicken Kofta Kebabs
My favorite way to serve chicken kofta kebabs is with my grilled vegetable skewers, warm pita, and my homemade tzatziki sauce.
They're also great with:
For an easy weeknight dinner, skip the skewers and serve the kofta as patties over rice or salad with tzatziki spooned over the top.
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.
Frequently Asked Questions
Use a binder like breadcrumbs, milk, and egg, chill the mixture before grilling, and shape the kofta with wet hands. Flat skewers also help the meat stay in place.
Yes. Shape the mixture into oval patties or meatballs and cook them on the grill, in a skillet, or in the oven.
Yes. Mix and shape the kofta up to 24 hours ahead, then cover and refrigerate until ready to cook.
Chicken kofta should reach an internal temperature of 165°F in the center.
Yes. Freeze cooked kofta in an airtight container for up to 3 months, or freeze uncooked shaped kofta on a sheet pan before transferring to a freezer bag.
More Chicken Recipes
📖 Recipe
Chicken Kofta Kebabs 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
- 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 to 30 minutes.
- Prepare the grill: Clean your grill grates and wipe with a light coating of oil, then preheat to medium-high heat, around 400°F to 450°F.
- Grill the kofta: Using flat, wide skewers, skewer the chilled meat patty and press it down with your hands along the skewers. Cook for 10-12 minutes, rotating occasionally, until the meat is cooked through and reaches an internal temperature of 165°F.
- Serve: Serve the kofta with pita, tzatziki sauce, and your favorite toppings.
Notes
- For the best texture, mix just until combined and avoid overworking the meat.
- If the mixture feels too soft to skewer, chill it for an additional 10 to 20 minutes before shaping the kebabs.
- If the mixture is sticky, wet your hands lightly before shaping the kofta.
- 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.
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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