Chicken Kofta Kebab Recipe

This Chicken Kofta Kebab recipe is packed with bold Middle Eastern spices, fresh herbs, and juicy ground chicken, perfect for grilling or cooking on the stovetop. Easy to prepare and full of flavor, these kebabs are ideal for weeknight dinners, meal prep, or backyard BBQs.

If you love juicy grilled meat packed with aromatic spices and herbs, then today’s recipe is one you need to try. These Chicken Kofta Kebabs are made with a flavorful ground chicken mixture and grilled over open coals for an extra smoky finish. Whether you’re a fan of classic beef kofta or want a lighter alternative to red meat, this recipe is a great option that the whole family will love.

What Is Chicken Kofta?

Chicken kofta is a type of kebab made from ground meat (in this case, ground chicken) that’s mixed with a combination of spices, fresh herbs, and aromatics like garlic and onion.

You might recognize the Armenian kofta kebabs made with beef or lamb from a Middle Eastern restaurant menu, but this version substitutes a healthier, leaner protein. Kofta can be grilled, baked, or pan-seared and served with pita bread, rice, or fresh veggies. It’s one of those easy recipes that delivers a lot of flavor with very little effort.

Ingredients for Chicken Kofta Kebabs

Here’s what you need to make the perfect chicken kofta mixture:

Base Ingredients:

• Ground chicken (or substitute with ground turkey or ground beef)
• Yellow onion (grated and drained using cheesecloth or a paper towel)
• Garlic cloves (minced)
• Tomato paste

Herbs & Spices:

• Fresh parsley (or substitute/add fresh mint for extra flavor)
• Kosher salt or sea salt
• Ground black pepper
• Ground cumin
• Aleppo pepper (or use red pepper flakes or paprika)
• Optional: coriander powder, garlic powder, lemon zest

Binders & Texture:

• Fine bulgar wheat (can sub with panko breadcrumbs, almond flour, or brown rice crumbs)

These simple spices and fresh herbs create a flavorful chicken kofta kebab recipe that rivals anything you’d find in a restaurant.

How to Make Chicken Kofta Kebabs

Making the kebabs is straightforward:

1. Prepare the chicken kofta mixture: In a large bowl, mix the ground chicken, grated yellow onion (ensure it’s drained), minced garlic, tomato paste, parsley, bulgur, and all remaining ingredients. Use clean hands or a small food processor to combine if needed.
2. Marinate: Cover the bowl and refrigerate for at least 2 hours. This allows the flavors to develop and the bulgar to absorb moisture, giving your meat mixture a better texture.
3. Shape the kofta: Divide the mixture into even portions. Wet hands or damp hands make shaping easier. Mold each portion around a skewer (metal skewers or wooden skewers both work), forming a long oval or sausage shape.

How to Grill Chicken Kofta over Open Coals

Grilling over open coals is the best way to bring out the smoky flavor in these chicken kebabs. Here’s how to do it:

1. Light the coals: Use an outdoor grill or fire pit and let the coals burn until they’re hot and glowing. You want medium-high heat for even cooking.
2. Set up for direct heat grilling: Arrange the coals so you can cook the kebabs directly over them. This gives you that beautiful char and quick cooking time.
3. Grill the kofta: Place the skewered chicken kofta kebabs over the coals and cook for about 4–5 minutes per side, or until the internal temperature reaches 165°F. A meat thermometer helps here.
4. Rest and serve: Let the kebabs rest briefly before serving with your favorite side.

Tips for Shaping and Skewering Kofta Kebabs

• Use wet hands: This helps prevent the chicken mixture from sticking to your hands while shaping.
• Soak bamboo skewers: If using wooden skewers, soak them in cold water for at least 30 minutes to keep them from burning.
• Chill before grilling: If the meat mixture is soft, let the shaped kofta chill in the fridge for 20–30 minutes.
• Size matters: Forming kebabs about 4–5 inches long allows for even cooking over direct heat.

Substitutions and Variations

• No bulgar? Use almond flour, panko breadcrumbs, or cooked and cooled brown rice.
• Low-carb version: Swap the binder for almond flour or skip entirely for keto-friendly chicken kofta.
• No grill? See cooking alternatives below.
• Make it dairy-free: Serve with garlic sauce or tahini sauce instead of yogurt-based dips.
• Mix up the meat: Try using ground turkey, chicken breast, or even ground lamb for a richer flavor.

What to Serve with Chicken Kofta

Pair your chicken kofta kebabs with a variety of delicious sides:

• Pita bread or naan with creamy hummus, muhammara dip, or garlic sauce.
• Fresh salads like Shirazi salad or Israeli salad, or my Armenian Tabbouleh salad 
• Easy Bulgur Pilaf or brown rice for a healthy meal
• Grilled bell peppers or other fresh veggies for extra crunch
• Yogurt sauce with lemon juice, fresh herbs, and feta cheese. I also love it with this flavor-packed Tirokafteri (Greek Feta Dip) Recipe

You can also tuck them into wraps with lettuce and tahini sauce for a street food-style meal.

Can You Cook Chicken Kofta in the Oven or Air Fryer?

Yes! If you don’t have access to an outdoor grill, there are great alternatives:

• Oven: Preheat your oven to 400°F. Place the kebabs on a foil-lined baking sheet and bake for 20–25 minutes, flipping halfway through.
• Air fryer: Preheat to 375°F. Spray the basket with a bit of oil and cook the chicken kofta kebabs in batches for 10–12 minutes, flipping once.
• Stove top: Use a cast iron skillet or cast iron grill pan over medium heat and cook until golden brown and cooked through.

Store leftovers in an airtight container in the fridge for up to 3 days.

More Recipes To Try

Armenian Kofta Kebab

Easy Grilled Butter Chicken Kebabs

Armenian Lahmajoun

Lavash Pizza