This simple recipe for Chicken Kofta is a Mediterranean inspired preparation for spiced meatballs made using ground chicken. The skewered meatballs are incredibly delicious thanks to delicious fresh herbs and dried spices which flavor the meat. It’s a versatile main dish which pairs wonderfully with just about any vegetable side dish.
This post contains affiliate links. See our Disclosure Statement for more information.
Kofta are like Mediterranean spiced meatballs. This recipe for Chicken Kofta is a great alternative to traditional kofta which are often made with ground lamb and beef.
Spices and herbs such as mint, coriander, cumin, cinnamon, nutmeg, cilantro, and cayenne pepper flavor the ground chicken with an irresistible aroma.
Recipes for kofta are traditionally found in middle eastern cuisines, such as Persian, and is also similar to some southwest Asian recipes. They are shaped like oval or circular meatballs and put on a skewer.
This is a versatile main dish to make for lunch or dinner. It pairs deliciously with lighter Mediterranean style sides such as Greek Salad and Roasted Garlic Cauliflower Hummus.
Not only are Chicken Kofta tasty, but they are simple to prepare and also low carb and gluten free.
If you enjoy middle eastern cuisine and are looking for another recipe to try, I highly suggest trying this Butter Chicken.
Why This Recipe Works
It’s a super quick and easy main dish. Simply mix everything together, thread onto skewers, and broil.
Kofta are super flavorful meatballs, made with ground meat, seasonings, and spices. The special seasoning gives the meat a nice aromatic essence.
As written and on their own, this recipe is gluten free and low carb. They taste great paired with simple vegetable sides.
How To Make Chicken Kofta
Ingredients
- Ground Chicken
- Onion
- Garlic
- Spices: mint, coriander, cumin, cinnamon, nutmeg, cilantro, cayenne pepper, salt, pepper.
Note: you will also need metal or wooden skewers. If using wooden skewers, be sure to soak them in water for about 30 minutes before using them.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Grate the onion with a box grater and mince garlic.
Chef’s Tip: squeeze as much excess moisture out of onions as possible. You can add breadcrumbs or flour if you need more binding or plan to grill the kofta.
Line a rimmed sheet pan with aluminum foil.
Soak the skewers if using wooden ones.
Create!
Add all the ingredients in a large mixing bowl and mix until just evenly combined. Be careful not to over-mix.
Chill 15 minutes or longer before forming and cooking.
Form the mixture into 8 oval-shaped meatballs.
Chef’s Tip: wet hands when forming the kofta to prevent sticking.
Slide 2 kofta onto each skewer.
Place the top rack of the oven about 4-6 inches from the broiler, being careful to leave enough space so that the kofta don’t touch the flame.
Broil for 5-7 minutes or until lightly browned, flip and broil an additional 5-7 minutes or until the internal temperature reaches 165°F in center of the thickest portion with a meat thermometer.
Chef’s Tip: you can also cook kofta on an indoor or outdoor grill, or without skewers in a skillet with a little oil.
Present!
Serve as desired.
You can serve kofta with rice, pita, or with salads like a tomato salad or cucumber salad. They are also great on a sandwich, or as part of a platter with hummus, pita, cucumber, and feta cheese.
Sauces that pair well with kofta are tzatziki and yogurt sauce (greek yogurt, lemon juice, lemon zest, parsley, salt, pepper).
Tips and Techniques
- Squeeze out or drain any excess moisture from the onions and chicken.
- If the mixture is too wet, you can add a small amount of breadcrumbs or flour.
- Store leftovers tightly covered in the refrigerator. Consume within 3-4 days.
FAQ’s
What Is Kofta Made Of?
Kofta is made with ground meat, often lamb or beef, onions, garlic and spices. You can also use ground chicken or turkey to make kofta.
What Does Kofta Taste Like?
Kofta means spiced meatballs and that’s exactly what they taste like. The flavor may vary recipe to recipe depending on the combination of spices used.
What Is The Difference Between Kofta And Kebabs?
Kofta is made with ground meat and often served on skewers, known as kebabs. However, kofta can also be cooked in a skillet. Kabobs are chunks of meat served on skewers, rather than ground meat like kofta.
More Chicken Recipes
Love this Chicken Kofta recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, please leave a comment and star rating. I would really appreciate it!
Chicken Kofta
Ingredients
- 1 pound ground chicken
- 1/2 cup onion (grated, excess moisture squeezed out)
- 4 cloves garlic (minced)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teasoon pepper
- 1 teaspoon dried mint
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 cup cilantro (chopped, can use parsley instead)
- 1/4 teaspoon cayenne pepper (or Aleppo, optional)
Instructions
- Line a baking sheet with foil. Set aside.
- Combine ground chicken, onion, garlic, olive oil, salt, pepper, mint, coriander, cumin, cinnamon, nutmeg, cilantro and cayenne in a large bowl.1 pound ground chicken, 1/2 cup onion, 4 cloves garlic, 1 tablespoon extra virgin olive oil, 1/2 teaspoon salt, 1/4 teasoon pepper, 1 teaspoon dried mint, 1/4 teaspoon ground coriander, 1/4 teaspoon ground cumin, 1/8 teaspoon cinnamon, 1/8 teaspoon ground nutmeg, 1/4 cup cilantro, 1/4 teaspoon cayenne pepper
- Form into tightly packed oval or circular meatballs. Slide 2 onto each skewer and place on the baking sheet.
- Move the top oven rack 6-8 inches from the broiler. Turn on the broiler and place the baking sheet in the oven.
- Broil 5-7 minutes per side, watching closely to prevent burning, or until the internal temperature reaches 165°F on a meat thermometer inserted into the center of the thickest portion.
- Remove from the oven and serve as desired.
Notes
Tips and Techniques
- Squeeze out or drain any excess moisture from the onions and chicken.
- If the mixture is too wet, you can add a small amount of breadcrumbs or flour.
- Store leftovers tightly covered in the refrigerator. Consume within 3-4 days.
