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Epic Chicken Kafta Recipe

Grilled chicken kafta skewers on a plate with warm pita bread and lemon wedges
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Bold, fragrant, and incredibly flavorful Middle Eastern chicken kafta skewers. Ground chicken mixed with fresh herbs and a warming spice blend, molded onto skewers and grilled until juicy with beautiful char marks. Only 15 minutes of prep needed.

Ingredients

Scale
  • 1 pound ground chicken
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil
  • Pita bread or flatbreads, for serving
  • Lemon wedges, for garnish

Instructions

  1. In a large bowl, combine ground chicken, finely chopped onion, minced garlic, fresh parsley, and fresh cilantro. Mix well until evenly distributed.
  2. Add cumin, coriander, paprika, allspice, salt, black pepper, and cayenne if using. Mix thoroughly until all spices are completely blended into the chicken mixture.
  3. Drizzle olive oil over the mixture and mix once more to combine evenly.
  4. Take a generous handful of the mixture and press it firmly around a skewer, shaping into an elongated cylinder. Press firmly and evenly to ensure it holds its shape. Repeat with remaining mixture.
  5. Optional but recommended: cover shaped skewers and refrigerate for 15 to 30 minutes before grilling to firm up the mixture and develop flavor.
  6. Preheat grill or grill pan to medium-high heat. Lightly oil the grates.
  7. Place skewers on the hot grill and cook for 5 to 7 minutes on the first side without moving. Allow full grill marks to develop before flipping. Flip carefully and cook another 5 to 7 minutes on the second side.
  8. Verify internal temperature reaches 165 degrees F (74 degrees C) using an instant-read thermometer.
  9. Remove from grill and let rest for 3 to 5 minutes before serving.
  10. Serve on warm pita bread with fresh lemon wedges squeezed generously over the top.

Notes

  • Chop the onion as finely as possible or pulse briefly in a food processor. Large pieces prevent the kafta from holding together on the skewer.
  • If using wooden skewers, soak in water for at least 30 minutes before grilling to prevent burning.
  • Refrigerating the shaped skewers for 15 to 30 minutes before grilling significantly reduces the chance of kafta falling apart during cooking.
  • If cilantro is not preferred, replace with an equal amount of additional fresh parsley.
  • Do not move the skewers during the first few minutes of grilling – let the sear develop fully before flipping.

Nutrition

Find it online: https://www.benefitiany.com/chicken-kafta/