Ground chicken blended with onions, herbs, and spices, this juicy and flavor packed chicken kofta recipe is delicious served over salad, in a pita, and of course doused in labneh or yogurt sauce. We love prepping these for high protein lunches and dinners, they freeze well and reheat easily!
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Ingredients To Make Chicken Kofta
A handful of fresh herbs and spices, plus ground chicken. Here’s what you’ll want to collect, and how you can switch things up!
- From the fridge: Ground chicken makes up the base for this chicken kofta recipe, although turkey will also work. We’ll also use a yellow onion, garlic, and parsley.
- From the spice rack: Here’s where you can get creative–we like a combination of cinnamon, oregano, and cumin. Feel free to add in Aleppo pepper for some spice, allspice, etc.
How To Make Chicken Kofta
Grab your food processor, and let’s begin! Here’s how to make chicken kofta with step-by-step photos to help.
- Combine onions, garlic, and parsley in a food processor until finely chopped. Pro tip: use 1 second intervals here, and scrape down the sides of your food processor frequently with a rubber spatula.
- Add all other ingredients, plus onion/parsley combo to a bowl, and mix to combine using your hands. Pro tip: leave your meat on the counter for 30 minutes before mixing, so it’s not too cold.
- Shape into oblong meatballs. Option to place on a skewer, like my oven baked chicken kabobs for easier handling.
- Bake, sear, or grill, until cooked through!
Serving Suggestions
These chicken kofta meatballs are delicious served dozens of ways, to name a few:
- Sauces: No matter what sides you serve with your chicken kofta, grab a sauce. These pair well with labneh (personal favorite!), Greek yogurt, tzatziki, hummus, or cauliflower hummus.
- As a salad: Over a bed of greens, with red onions, tomatoes, and cucumbers for a delicious salad.
- As a pita: Filled with the same salad ingredients as above.
- As a plate: Grab some of your Mediterranean faves, such as tabouleh, cauliflower tabbouleh, Lebanese salad, rice, roasted vegetables, or even shakshuka.
Storage And Reheating
Chicken kofta reheats easily without drying out, and is perfect for meal prep/make ahead meals. Just store your sauces and sides separately, and reheat your chicken kafta in the microwave with a damp paper towl on top.
Chicken Kofta
Print Recipe Pin RecipeIngredients
- ½ small yellow onion roughly diced
- 2 cloves garlic
- 1/3 cup parsley leaves only
- 1 pound ground chicken
- 1/2 teaspoon cinnamon
- 1 tsp cumin
- 2 teaspoons dried oregano
- ½ teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place onions and garlic in a food processor and pulse using 1 second intervals until minced. You’ll want to occasionally pause the processor and scrape down the sides to ensure everything breaks down evenly. Add the parsley and pulse a few more times to mince.
- Transfer this combo to a large bowl, and add the ground chicken, cinnamon, cumin, oregano, paprika, salt, and pepper. Combine using your hands, and shape into oblong ovals, about 1″ thick. Option to press a wooden skewer through the center.
- Heat a grill or pan with grill grates oven medium high heat. Once warm, brush with avocado or vegetable oil, and place the skewers on top. Grill until the internal temp of your skewers reaches 165 F, about 4-5 minutes per side. Serve warm, and enjoy!
