Juicy Chicken Kofta Kebabs
This Chicken Kofta Kebabs recipe presents a tender, juicy bite that will leave everyone asking for more! Get ready to be entranced with Middle Eastern charm!
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Tried this recipe?Let us know how it was!