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four chicken kafta skewers sprinkled with finely chopped parsley and served with sumac onion salad on a bed of yellow rice

Chicken Kafta Skewers

Fatimah
Get unique flavors with this Middle Eastern chicken kafta skewers recipe that delivers a burst of tender juicy satisfaction. Try it now!
5 from 9 Ratings
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Mediterranean, Middle Eastern
Servings 4
Calories 229 kcal

Ingredients
  

  • 1½ pounds boneless chicken breast or ground chicken
  • ½ red or yellow bell pepper finely chopped
  • ½ small red onion finely chopped
  • 1 Roma tomato seeds removed, finely chopped
  • 4 garlic cloves minced
  • 2 tablespoons parsley finely chopped
  • 3 teaspoons mild red pepper paste
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon sumac
  • 1 teaspoon paprika
  • 1 teaspoon 7 spice
  • 1 teaspoon salt
  • ½ teaspoon Aleppo pepper
  • ½ teaspoon turmeric
  • 1½ tablespoons bread crumbs
  • ¼ teaspoon baking soda optional, helps it retain moisture.

Instructions
 

  • If you're using chicken breast pieces, add them to a food processor and process until completely ground.
  • Add the finely chopped vegetables (or add them to a food processor to make it easier) to the chicken.
  • Add the seasonings and the bread crumbs and mix. Cover and refrigerate for 2+ hours.
  • In the meantime, if you're using wooden skewers, soak them in cold water.
  • Preheat oven to 415℉. Load the chicken onto the skewers, and bake for 15 minutes or until the internal temp is 165 F. Mine took 14 minutes.

Notes

  • Food Processor: Use a food processor to mince the parsley, garlic, red onion, tomatoes, and bell pepper.
  • Chill the mixture: After mixing the chicken, vegetables, and seasonings, cover and refrigerate the mixture for at least 2 hours. This chilling time allows the flavors to meld together and enhances the taste of the final baked chicken skewers. It also helps the mixture to firm up, making it easier to shape onto the skewers.
  • Soak wooden skewers: Make sure to soak the wooden skewers for at least an hour in cold water before loading the chicken onto them so they don’t burn.
  • Wet your hands: Once you want to add chicken kafta on skewers, moisten your hands with water or oil to avoid the chicken kafta mixture sticking to your hands.
  • Don’t overcook: To guarantee the tender juicy texture of chicken kafta, you have to not overcook the skewers.

Nutrition

Calories: 229kcalCarbohydrates: 7gProtein: 37gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 109mgSodium: 822mgPotassium: 760mgFiber: 1gSugar: 1gVitamin A: 818IUVitamin C: 9mgCalcium: 34mgIron: 1mg
Keyword chicken kafta, chicken kafta skewers, chicken kofta skewers, grilled chicken kafta
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