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.

Course Grilling, Main Course

Cuisine Armenian, Middle Eastern

Keyword Chicken kofta kebab recipe, grilled chicken kofta, ground chicken kebabs, Middle Eastern kebabs

Prep Time 2 15

Cook Time 8

Servings Kebabs

Calories 144kcal

Author Bon Appeteach

Equipment

Skewers

Ingredients

1 lb. Ground Chicken
1/2 Yellow Onion grated and drained of liquid
4 Garlic Cloves minced
1/4 cup Parsley minced
1 tbsp Tomato Paste
1 tbsp Fine Bulgar Wheat (or substitute with 1 tbsp almond flour or breadcrumbs)
1 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Cumin
1/2 tsp Aleppo Pepper

Instructions

Making the Kofta Mixture: In a large bowl, combine ground chicken, grated onion (make sure to drain excess liquid), garlic, parsley, tomato paste, bulgar, salt, pepper, cumin, and Aleppo pepper. Mix until well combined.
Marinate: Cover and refrigerate the mixture for at least 2 hours, allowing the bulgar to absorb any excess moisture and the flavors to meld.
Shape the kebabs: Lightly oil your hands or use a small amount of water to prevent the mixture from sticking. This helps shape the kofta more easily. Portion the chicken mixture into 4-5 equal portions, depending on your desired size.
Take one portion and gently press and mold the meat around the skewer, forming a long oval or sausage-like shape about 4–5 inches in length. Press firmly to ensure it sticks well but don’t overwork the mixture.
Notes- If the mixture is too soft to handle, place the skewered kebabs on a tray and chill in the fridge for 20–30 minutes to help them firm up before grilling.
Preheat the grill: Light your coals and allow them to burn until hot and glowing. Set up for direct heat grilling.
Grill the kofta: Place the kebabs over the hot coals and cook for 4–5 minutes per side, or until charred and fully cooked through (internal temp should reach 165°F).
Serve hot: Pair with warm flatbread, tzatziki, or a fresh cucumber salad for a complete meal.

Notes

Letting the chicken mixture rest in the fridge helps firm it up for easier shaping and grilling.
Open-coal grilling gives these kebabs a smoky depth of flavor, but they can also be cooked on a gas grill or cast iron skillet if needed.
For a gluten-free option, use almond flour instead of bulgar.

Nutrition