Why You’ll Love This Chicken Kofta Recipe

This Chicken Kofta recipe isn’t just a meal; it’s a solution for busy weeknights and a highlight for weekend gatherings. My own children absolutely devour this kofta, and I’m confident yours will too! What I particularly appreciate about this dish is how incredibly easy it is to prepare. The meat mixture can be assembled in advance and refrigerated, ready for you to grill or cook later in the day, making meal planning a breeze.

Beyond its simple preparation, Chicken Kofta offers incredible versatility. It pairs beautifully with creamy hummus, makes a fantastic base for satisfying rice bowls, and creates the most delicious pita sandwiches. You can also enjoy them simply on their own alongside a medley of Mediterranean Roasted Vegetables. My inspiration for perfecting this recipe came from a memorable meal at my favorite Middle Eastern restaurant, where I was reminded of the irresistible allure of well-made kofta. I knew I had to recreate that authentic taste and share it with you.

This recipe transforms humble ground chicken into a flavorful kebab, thanks to a carefully balanced blend of warm spices, fresh herbs, and the pungent notes of onion and garlic. It’s especially popular in our home during grilling season, where we often serve it with a refreshing summer salad, the aforementioned roasted vegetables, rich hummus, and warm pita bread.

This recipe is not only a delight for your taste buds but also a smart choice for meal prep. Prepare a batch on Sunday, and you’ll have quick, healthy, and delicious meals ready for the entire week. If you’re a fan of Middle Eastern flavors and kebabs, you might also enjoy some of my other popular recipes like these Grilled Beef Kafta Kebabs, Lamb Kofta, Beef Kafta Meatballs, and these Mediterranean Beef Kabobs.

What is Kofta? A Culinary Journey

Kofta, also known as kafta in some regions, is a beloved and ancient Middle Eastern and South Asian culinary creation. At its core, kofta refers to a family of meatball or meatloaf-like dishes made from minced or ground meat, which is then typically mixed with a variety of finely chopped onions, garlic, fresh herbs, and warm, aromatic spices. The term “kofta” itself originates from the Persian word “kooftan,” meaning “to pound” or “to grind,” reflecting the traditional preparation method of the meat.

While our recipe focuses on chicken, kofta can be made with various types of ground meat, including lamb, beef, or even a combination. The mixture is then skillfully shaped into different forms: small meatballs, patties, or most commonly, elongated kebabs formed around skewers. These are traditionally grilled over an open flame, giving them a distinct smoky char, but they can also be baked, pan-fried, or even simmered in rich sauces.

The beauty of kofta lies in its incredible flavor profile, which varies from region to region. In the Levant (Lebanon, Syria, Jordan, Palestine), kofta often features parsley, mint, and spices like allspice and cinnamon. Turkish kofte might incorporate different herbs and spices, while Indian kofta sometimes includes nuts and cheeses, often served in a creamy gravy. Regardless of its specific origin, kofta is a comforting and deeply satisfying dish.

If you’ve ever dined at a Mediterranean or Middle Eastern restaurant, chances are you’ve enjoyed a delightful chicken kofta sandwich or platter. Today’s recipe is perfectly suited for recreating that authentic experience at home. Imagine these succulent chicken kofta kebabs tucked into warm pita bread, layered with crisp fresh vegetables, a drizzle of creamy tahini yogurt dressing, and a generous dollop of hummus – pure bliss!

Essential Ingredients for Flavorful Chicken Kofta

Creating mouth-watering Chicken Kofta requires a selection of fresh, high-quality ingredients. Here’s a detailed overview of what you’ll need to bring this Mediterranean masterpiece to life. For exact measurements and printable instructions, be sure to jump to the recipe card below!

The Star: Ground Chicken

• Ground Chicken: This is the foundation of our kofta. Ground chicken is a fantastic choice for those looking for a lighter alternative to beef or lamb, offering a lean protein option without sacrificing flavor. It readily absorbs the wonderful spices and herbs, resulting in juicy and tender kebabs. When selecting ground chicken, you can opt for leaner breast meat or a mix of dark and white meat for a richer flavor and slightly more moisture. If you prefer, this recipe is highly adaptable, and you can easily substitute ground turkey, ground lamb, or ground beef to create different flavor profiles. Each will yield a delicious kofta with its own unique characteristics.

Aromatic Base: Onion and Garlic

• Onion & Garlic: These foundational aromatics are crucial for building depth of flavor. Minced sweet onion provides a subtle sweetness and moisture, while fresh garlic adds a pungent, savory kick that is quintessential to Middle Eastern cuisine. Finely chopping these in a food processor ensures they integrate seamlessly into the meat mixture without large chunks, distributing their flavor evenly throughout the kofta.

The Spice & Herb Blend

• Spices and Herbs: This is where the magic truly happens! The carefully chosen blend of fresh herbs and warm spices is what defines the authentic Mediterranean taste of these kofta.
  • Fresh Parsley & Fresh Mint: These vibrant herbs lend a refreshing, clean note that brightens the rich flavor of the chicken and spices. Use fresh for the best results, finely chopped to distribute evenly.
  • Cumin & Ground Coriander: Earthy, warm, and slightly citrusy, these two spices are non-negotiable in Middle Eastern cooking, providing the characteristic savory base.
  • Cinnamon & Allspice: These add a beautiful warmth and depth, providing a subtle, sweet aromatic complexity that elevates the kofta beyond just savory. Don’t be afraid of cinnamon in savory dishes; it’s a game-changer!
  • Cloves: A tiny pinch of ground cloves contributes an intense, sweet, and spicy aroma, complementing the other warm spices.
  • Crushed Red Pepper & Cayenne Pepper (Optional): For those who enjoy a little heat, these add a gentle kick that awakens the palate without overpowering the delicate flavors. Adjust to your preference.
  • Oregano: Earthy and slightly peppery, oregano enhances the overall herbaceous quality of the kofta.

  The beauty of these spices is their adjustability – feel free to tweak the amounts to perfectly suit your taste preferences.

The Binder: Breadcrumbs and Egg

• Breadcrumbs: While not always traditional in every kofta recipe, I find that plain, regular breadcrumbs are an excellent addition here. They act as a binder, helping the kofta mixture hold its shape beautifully on the skewers and preventing it from crumbling during cooking. This ensures a more cohesive and tender kebab. If you’re looking for a gluten-free option, you can experiment with gluten-free breadcrumbs or a small amount of almond flour, adjusting as needed.
• Egg: A single egg works wonders as an additional binding agent, further ensuring the mixture remains moist and perfectly structured. It helps to emulsify the ingredients, contributing to a tender and juicy final product.

Step-by-Step Guide: How to Make Delicious Chicken Kofta

Creating these flavorful Chicken Kofta kebabs is a straightforward process that yields impressive results. Follow these simple steps for perfectly cooked, juicy kofta every time.

Preparing for Perfection: Skewers and Grill

Step 1. Prepare Your Skewers: If you opt for wooden skewers, it’s crucial to soak them in water for at least 30-60 minutes before grilling. This prevents them from burning and charring too quickly over the heat. If using sturdy metal skewers, simply set aside about 6-8, depending on your desired kebab size. This step is essential for successful grilling, ensuring your kofta stays intact and cooks evenly.

Step 2. Preheat the Grill: For perfectly seared and cooked kofta, preheat your grill to medium-high heat for 10-15 minutes before placing the kebabs on it. This allows the grates to get hot enough to create those beautiful char marks and prevent sticking.

Crafting the Kofta Mixture

Step 3. Create the Kofta Mixture: The secret to truly flavorful kofta lies in how well the ingredients are combined. Begin by finely chopping your onion and garlic in a food processor. This ensures they are evenly distributed and release maximum flavor without leaving large pieces in the kofta. Once finely chopped, add the ground chicken, fresh parsley, fresh mint, salt, black pepper, cumin, coriander, cinnamon, allspice, cloves, crushed red pepper flakes (if using), cayenne pepper (if using), and oregano to the food processor. Pulse a few times until the mixture is well combined but not over-processed. Next, add the egg and continue to pulse until the ground chicken mixture begins to thicken and everything is thoroughly mixed. Finally, add the breadcrumbs and process briefly until they are fully incorporated, ensuring a cohesive mixture. If the mixture feels too wet to form, you can add another 1/4 cup of breadcrumbs and mix well by hand.

Shaping Your Kofta Kebabs

Step 4. Form the Kofta: Transfer the chicken kofta mixture from the food processor to a large mixing bowl. This is where your hands come in handy! With slightly damp hands (this helps prevent sticking), take a portion of the mixture and carefully form it into 1 to 1 1/2 inch thick kebabs around each skewer. You can make them as long or as short as you like. Ensure the meat is pressed firmly onto the skewer so it doesn’t fall off during cooking. Continue until all of your chicken mixture is used up. For best results and to help the kofta hold its shape, I recommend refrigerating the formed kebabs for 10-15 minutes before cooking.

Grilling, Baking, or Skillet: Your Choice of Cooking

Step 5. Grill Your Kofta: Place the formed kebabs directly on the preheated grill over medium-high heat. Grill them for approximately 4-5 minutes on one side until nicely browned and slightly charred, then carefully flip them. Continue to grill for another 4-5 minutes on the other side, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F (74 degrees C) when checked with a meat thermometer. The exact cooking time may vary based on the thickness of your kofta and your grill’s temperature.

Baking Chicken Kofta

If you prefer a hands-off approach, baking is a great alternative. Preheat your oven to 400°F (200°C). Arrange the formed kofta kebabs or patties on a parchment-lined baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden brown and cooked to an internal temperature of 165°F (74°C).

Skillet-Cooked Chicken Kofta

For a quick stovetop option, heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Add the kofta kebabs or patties, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side, turning occasionally, until evenly browned and cooked through to 165°F (74°C). This method creates a lovely crust and keeps the kofta wonderfully juicy.

Step 6. Serve and Enjoy: Once cooked, remove the kebabs from the grill, oven, or skillet. Serve the kofta immediately as part of a vibrant chicken kofta bowl. Pair with your favorite warm pita bread, creamy hummus or smoky baba ganoush, a refreshing tomato and cucumber salad, bright tabbouleh, fluffy brown rice, and a generous drizzle of the homemade tahini yogurt sauce. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Customizing Your Kofta: Variations and Substitutions

One of the joys of cooking is the ability to customize a recipe to your liking. This Chicken Kofta recipe is incredibly flexible, allowing for various modifications to suit your taste or dietary needs.

• Spices: Experiment with the spice blend to create different flavor profiles. While the current blend is perfectly balanced, you might consider adding or adjusting:
  • Aleppo Pepper: For a mild, fruity heat and beautiful color.
  • Sumac: Adds a tangy, slightly sour note that is characteristic of many Middle Eastern dishes.
  • Za’atar: A blend of thyme, sesame, and sumac, it offers an earthy, zesty, and nutty flavor.
  • More Cayenne Red Pepper: If you love a serious kick, increase the amount of cayenne.
  • Smoked Paprika: For a smoky depth, especially if you’re baking or pan-frying.
• Herbs: Fresh herbs are key to bright, vibrant kofta. Don’t shy away from adding more or trying new combinations:
  • Fresh Dill: Offers a unique fresh, slightly tangy flavor that pairs wonderfully with chicken.
  • More Fresh Mint or Parsley: Feel free to increase the quantity of these herbs for a more pronounced fresh taste.
  • Cilantro: If you enjoy its flavor, a handful of fresh cilantro can add another layer of herbaceous complexity.
• Other Ways to Use the Mixture: The versatile kofta mixture isn’t just for kebabs on skewers!
  • Chicken Kofta Meatballs: Roll the mixture into smaller, bite-sized meatballs. These can be baked, pan-fried, or even cooked in an air fryer for a quick appetizer or addition to pasta and rice dishes.
  • Chicken Kofta Patties: Form the mixture into burger-sized patties. These are excellent for grilling or pan-frying and can be served on buns as a unique Mediterranean burger, or placed over a bed of hummus and rice.
  • Stuffing: Use the raw mixture as a flavorful stuffing for bell peppers or zucchini.
• Meat Substitutions: As mentioned, ground turkey, lamb, or beef can be used. For a richer flavor, consider using ground lamb or a fattier ground beef. For a leaner option, stick with ground chicken breast or turkey.

Expert Tips for the Best Chicken Kofta

Achieving perfectly tender, juicy, and flavorful Chicken Kofta is easier than you think with these expert tips:

• Skewers are Optional: While forming the mixture on wooden or metal skewers creates classic kebabs, it’s not strictly necessary. If you make the kofta patties large enough (similar to burger patties), they can be grilled, baked, or pan-fried without skewers. This offers greater flexibility and can be simpler for some.
• The Breadcrumb Advantage: Although some traditional kofta recipes omit breadcrumbs, I highly recommend including them in this recipe. They act as a wonderful binder, helping the kebab mixture hold together much better, especially when forming it onto skewers or cooking without them. This results in a more stable and tender kofta.
• Chill for Stability: For best results, after forming the kebabs, place them in the refrigerator for about 10-15 minutes before cooking. This chilling period helps the mixture firm up, ensuring the chicken kofta stays together and cooks more evenly on the grill, oven, or skillet.
• Versatile Cooking Methods: This recipe is incredibly adaptable to your preferred cooking method. Whether you choose to grill them for that irresistible smoky flavor, bake them in the oven for a hands-off approach, or cook them on a skillet for a quick stovetop meal, they will all turn out delicious. The most important thing is to cook the kofta until they reach an internal temperature of 165 degrees F (74 degrees C) for food safety.
• Adjust Spices to Your Palate: The beauty of homemade kofta is that you can customize the spice blend. If you’re not a fan of cinnamon, feel free to reduce the amount by half or even omit it entirely. Similarly, if you prefer less heat, simply leave out the crushed red pepper flakes and cayenne pepper. Taste the raw mixture (before adding the egg, for safety) and adjust seasoning if comfortable, or make a small test patty.
• Don’t Overmix: When combining the ingredients, especially if using a food processor, be careful not to overmix. Overmixing can lead to tough kofta. Pulse just until everything is combined and cohesive.
• Wet Hands for Shaping: Keep a small bowl of water nearby when forming the kofta. Dipping your hands in water occasionally will prevent the meat mixture from sticking to your hands, making shaping much easier and cleaner.