Hey, Kofta lovers! Would you be interested in a small twist to the traditional Kofta you make? This juicy Chicken Kofta Kebabs recipe introduces a delicious kick of Middle Eastern flavors to your favorite dish.
Chicken Kofta Kebabs is essentially made with ground chicken, garlic, onion, fresh parsley, and a few other ingredients and spices. It’s a great option for a family dinner! The result is tender, juicy chicken kabobs that will leave everyone asking for more!
Special Recipe For You
Oh-My-God delicious taste: chicken Kafta Kababs are juicy and full of Middle Eastern flavors.
Easy: Effortless and super easy to make, this recipe will take you less than an hour to whip. Just follow the simple prep steps.
Healthy: It’s made with healthy ingredients like ground chicken, fresh parsley, and other spices.
Kid Friendly: Kids love grilled chicken recipes with tangy sauces.
What Goes Well with Chicken Kofta Kebabs?
Pair chicken kofta kebabs with a light Mediterranean salad like fattoush, sumac onions salad, or Tabbouli Salad Recipe (Tabbouleh).
Another great option is to serve chicken kebabs with cauliflower salad.
Get the unique rounded flavor of chicken kofta kebabs by dipping it into homemade garlic sauce or tangy yogurt sauce.
Go deep into traditional serving suggestions and enjoy chicken kofta kebabs with aromatic yellow Rice, quinoa, or cauliflower rice on the side.
Use a food processor to mince the parsley, tomatoes, garlic, and onions.
Make sure your wooden skewers are soaked in water for at least an hour so they don’t burn.
Don’t overcook chicken Kebabs, or they will lose their tender juicy texture.
Bake the chicken kebabs slowly on medium heat. If you cook them too fast, then the kebabs will burn on the outside and still be uncooked on the inside.
Wet your hands with a bit of cold water or oil to avoid the chicken mixture sticking to your hands.
You can bake chicken kabobs in the oven, cook them in a skillet on stovetop, or grill them outdoors.
Feel free to replace ground chicken with other meat types like ground beef, lamb, or turkey. Make sure to check out my Juicy Middle Eastern Kebabs recipe.
Frequently Asked Questions
Chilling the chicken kofta mixture for about 20-30 minutes in the freezer will help it keep its shape.
Wrap the chicken kofta leftovers in aluminum foil, then store them in an airtight container in the fridge for up to 5 days.
Place the chicken kebabs on a baking sheet and reheat them in the oven for about 5 minutes, or in a microwave for 2-3 minutes.
It is better to freeze the chicken kofta kebabs’ mixture before baking. Cover the chicken mixture in plastic wrap and freeze for up to 3 months. When you’re ready to serve, let it thaw overnight in the fridge before baking.
To make this juicy chicken kofta kebabs recipe, you will need the following ingredients and spices:
Ground chicken: I used chicken breast only for leaner kebabs, but you can use store-bought ground chicken.
Onion and garlic: To add extra savory flavor to the chicken kofta mixture. I used yellow onion in this recipe, but red onion works as well.
Parsley: It gives an authentic Middle Eastern flavor to your chicken mixture. You can also use another fresh herb like mint or dill instead.
Roma tomato: It gives extra juice to the chicken kofta kebabs mixture.
Jalapeno: This one adds an extra spicy bite to your meal.
Spices: I like to add Aleppo pepper or paprika, coriander powder, 7 spice, turmeric, garlic powder, and onion powder to the mixture. Makes a world of difference.
Baking soda: It lets the kebabs retain moisture! So add it to kebabs of all shapes and forms for an extra juicy bite.
Salt: According to taste and preference.
Pepper paste and Arabic Shatta (spicy paste): These are optional. Include them if you would appreciate a meal with extra heat.
Check the recipe card for quantities.
Steps to Prep
First, chop the vegetables very finely.
Then, add the chopped veggies and spices to the chicken and mix.
After that, place the chicken mixture into the freezer for 30 minutes, or fridge for an hour.
When ready, dip your hand into the cold water and start shaping your kebabs on the wooden skewers.
Finally, place them on a parchment paper lines baking sheet and bake, covered, at 425 degrees F for 18-22 minutes, flipping halfway. You can broil them to get more color.
Juicy Chicken Kofta Kebabs
- 1½ pounds ground chicken I used chicken breast only
- 1/2 Roma tomato
- ½ small yellow onion or red onion
- ¼ cup parsley
- 5 cloves garlic
- ⅛ jalapeno use more or less to taste
- 1 teaspoon Aleppo pepper or paprika
- 1 teaspoon coriander powder
- ½ teaspoon 7 spice
- 1 teaspoon salt
- ¼ teaspoon turmeric
- ½ teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons pepper paste optional
- 2 tablespoons Arabic Shatta (spicy paste) optional
- Chop the vegetables very finely.
- Add the chopped veggies and spices to the chicken and mix.
- Place the chicken mixture into the freezer for 30 minutes, or fridge for an hour.
- When ready, dip your hand into the cold water and start shaping your kebabs on the wooden skewers.
- Place on a parchment paper lines baking sheet and bake, covered, at 425 degrees F for 18-22 minutes, flipping halfway. You can broil them to get more color.
- Make sure your wooden skewers are soaked in water for at least an hour so they don’t burn.
- Don’t overcook chicken Kabobs, or they will lose their tender juicy texture.
- Bake the chicken kebabs slowly on medium heat! If you cook them too fast, then the kebabs will burn on the outside and still be uncooked on the inside.
- Wet your hands with a bit of cold water or oil to avoid the chicken mixture sticking to your hands.