These juicy Chicken Kofta Kebabs are packed with fresh parsley, warm spices, and just enough garlic to make your kitchen smell incredible. They bake up tender in under 20 minutes and get drizzled with a bright, tangy yogurt sauce that ties everything together. I first made these on a weeknight when I needed something fast but didn't want to compromise on flavor, and now they're a regular in our dinner rotation.
If you're looking for more quick and flavorful dinners, you'll love this Sweet Potato Chickpea Curry or these Peanut Butter Noodles that come together just as fast.
Why You'll Love This Chicken Kofta Kebabs
You'll love how quickly these ground Chicken Kofta Kebabs come together. There's no marinating time, no complicated steps, just mix, shape, and bake. The spices create layers of warmth without any heat, and the garlicky yogurt sauce adds a cool, creamy contrast that balances every bite. They're perfect for meal prep too since you can make a big batch and reheat them throughout the week.
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Chicken Kofta Kebabs Ingredients
Everything you need is probably already in your pantry and fridge.
See Recipe Card Below This Post For Ingredient Quantities
For the Kebabs:
- Onion: Adds moisture and a subtle sweetness that keeps the chicken tender. Blending it with parsley helps distribute the flavor evenly.
- Parsley: Fresh parsley brightens the kebabs and adds a hint of green color. Remove the large stems before chopping.
- Garlic: Finely minced garlic gives these kebabs their savory backbone.
- Breadcrumbs: Helps bind the meat and keeps the kebabs from falling apart on the skewers.
- Ground chicken: The base of the recipe. Look for ground chicken that's not too lean, a little fat keeps them juicy.
- Ground coriander seeds: Brings a warm, citrusy note that's essential to kofta flavor.
- Ground allspice: Adds a hint of warmth and complexity without making the kebabs taste like dessert.
- Ground cumin: Earthy and slightly nutty, cumin is a classic in Middle Eastern spice blends.
- Ground cardamom: Sweet and aromatic, cardamom gives these chicken kebabs with spices their signature warmth.
- Salt: Enhances all the other flavors. Start with half a teaspoon and adjust to taste.
- Ground black pepper: Adds a gentle kick and balances the sweetness of the spices.
For the Garlicky Yogurt Sauce:
- Plain unsweetened yogurt: Greek yogurt works beautifully here. It's thick, creamy, and tangy, the perfect base for the sauce.
- Garlic: One clove adds just enough bite without overpowering the yogurt.
- Parsley leaves: Finely minced parsley ties the sauce back to the kebabs and adds freshness.
- Lemon zest: Brightens the sauce with a pop of citrus aroma.
- Lemon juice: Adds tanginess and helps thin the yogurt slightly for drizzling.
- Salt and pepper: Balances the flavors and makes the sauce taste complete.
How to Make Chicken Kofta Kebabs
This Chicken Kofta Kebabs comes together in less than 30 minutes from start to finish.
Prepare the kebabs: Preheat your oven to 400°F (200°C). Spray a large baking sheet with oil or line with parchment paper. If using wooden skewers, soak them in water for at least 15 minutes to prevent them from burning in the oven.
Prepare the chicken mixture: In a small food processor, combine the chopped onion, parsley, and garlic. Pulse until finely chopped and well combined (some liquid is fine). Alternatively, finely chop the onion, parsley, and garlic by hand if you don't have a food processor.
Mix the ingredients: In a large bowl, combine all ingredients for the kebabs: the ground chicken, breadcrumbs, all the spices, and the onion-parsley-garlic mixture. Stir well with a spoon or your hands until everything is evenly mixed and the spices are fully distributed.
Form the kebabs: Use your hands to shape the mixture into elongated patties around each skewer, about the size of a hot dog. Press the meat firmly to ensure the kebab holds its shape and doesn't slide off during baking.
Bake the kebabs: Place the formed kebabs on the prepared baking sheet, leaving a little space between each one. Bake for 15 to 20 minutes, or until the internal temperature reaches 165°F (74°C) and the edges are lightly browned. Let the kebabs cool for 5 minutes before serving so the juices settle.
Prepare the garlicky yogurt sauce: In a small bowl, combine all sauce ingredients: the yogurt, minced garlic, parsley, lemon zest and juice, salt, and pepper. Mix well until smooth and creamy, then drizzle over the warm kebabs just before serving.
Substitutions and Variations
You can easily adjust this Chicken Kofta Kebabs based on what you have on hand.
Protein swaps: Ground turkey or lean ground beef work well in place of chicken. Beef will give you a richer, more traditional kofta flavor.
Breadcrumb alternatives: Use panko for a lighter texture, or swap in crushed crackers or oats if you're out of breadcrumbs. For a gluten-free version, use gluten-free breadcrumbs or almond meal.
Spice adjustments: If you don't have cardamom, add a pinch of cinnamon or a little extra cumin. You can also add a pinch of cayenne for heat.
Yogurt sauce options: Swap the plain yogurt for sour cream if that's what you have. Add a tablespoon of tahini for a nuttier flavor, or stir in fresh mint instead of parsley.
Cooking method: These Chicken Kofta Kebabs also grill beautifully. Cook them over medium-high heat for about 4 to 5 minutes per side until charred and cooked through.
Equipment For Chicken Kofta Kebabs
You don't need much to make these homemade Chicken Kofta Kebabs.
- Small food processor (optional): Speeds up the chopping of onion, parsley, and garlic. If you don't have one, just chop everything finely by hand.
- Large mixing bowl: For combining all the kebab ingredients.
- Baking sheet: A rimmed baking sheet works best to catch any drippings.
- Skewers (wooden or metal): Wooden skewers need to be soaked first. Metal skewers are reusable and don't require soaking.
- Parchment paper or cooking spray: Prevents sticking and makes cleanup easier.
Storage and Reheating Tips
These Chicken Kofta Kebabs store well and make great leftovers.
Refrigerator: Store cooked kebabs in an airtight container in the fridge for up to 4 days. Keep the yogurt sauce separate so it stays fresh.
Freezer: Freeze the cooked Chicken Kofta Kebabs on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm the kebabs in a 350°F oven for 10 minutes, or microwave them for 1 to 2 minutes until heated through. The yogurt sauce is best served cold or at room temperature.
Serving Suggestions
These Chicken Kofta Kebabs are versatile and pair well with so many sides.
Serve them over fluffy basmati rice with a side of roasted vegetables or a simple cucumber salad. Stuff them into warm pita bread with lettuce, tomatoes, and extra yogurt sauce for a quick wrap. They're also delicious alongside Turkish Ezme or a bowl of hummus with fresh veggies. For a heartier meal, pair them with One Pot Beef Taco Pasta or Pork Pozole Rojo for a fun mix-and-match dinner spread.
Expert Tips
Don't skip soaking the skewers. If you're using wooden skewers, soak them for at least 15 minutes. This prevents them from burning and makes cleanup easier.
Use room-temperature chicken. Cold ground chicken is harder to mix and shape. Let it sit out for 10 minutes before you start.
Press the meat firmly. When shaping the Chicken Kofta Kebabs, press the chicken mixture tightly around the skewers so it doesn't fall apart in the oven.
Check the internal temperature. Use a meat thermometer to make sure the kebabs reach 165°F. This ensures they're fully cooked and safe to eat.
Let them rest. After baking, let the kebabs sit for 5 minutes. This keeps them juicy and makes them easier to handle.
FAQ
What spices go in chicken kofta?
The classic spices for chicken kofta include coriander, cumin, cardamom, and allspice. Some recipes also add cinnamon, paprika, or a pinch of cayenne for heat. Fresh parsley and garlic add extra flavor and keep the kebabs moist.
What is the secret to juicy chicken kebabs?
The key to juicy kebabs is using ground chicken that's not too lean. A little fat keeps them tender. Adding onion and breadcrumbs also helps lock in moisture. Don't overbake them, pull them out as soon as they hit 165°F.
What sauce goes with chicken kofta?
A garlic yogurt sauce for kebabs is traditional and adds a cool, tangy contrast. Tahini sauce, tzatziki, or a simple lemon-herb dressing also work beautifully. Keep the sauce light and fresh to balance the warm spices.
What is the difference between chicken kebab and chicken kofta?
Chicken Kofta Kebabs usually refer to chunks of marinated chicken threaded onto skewers, while chicken kofta is made with ground chicken mixed with spices and herbs, then shaped around skewers. Kofta has a softer, more uniform texture and blends the flavors throughout.
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Pairing
These are my favorite dishes to serve with Chicken Kofta Kebabs
Chicken Kofta Kebabs
Ingredients
For the kebabs:
- 1 small onion peeled and roughly chopped or finely diced
- 1 bunch parsley large stems removed
- 2 cloves garlic finely minced
- ½ cup breadcrumbs use plain or seasoned
- 1 lb ground chicken or ground turkey, if preferred
- 1 tablespoon ground coriander seeds
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- ½ teaspoon salt adjust to taste
- ½ teaspoon ground black pepper adjust to taste
For the garlicky yogurt sauce:
- ½ cup plain unsweetened yogurt Greek or regular; can use fat-free or low-fat
- 1 clove garlic finely minced
- 1 tablespoon parsley leaves finely minced
- Zest of 1 lemon
- 1 tablespoon lemon juice from ½ lemon
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon ground black pepper adjust to taste
Instructions
- Preheat the oven to 400°F (200°C). Spray a large baking sheet with oil or line with parchment paper. If using wooden skewers, soak them in water for 15 minutes to prevent burning.
- In a small food processor, pulse the onion, parsley, and garlic until finely chopped and well combined. This will create some liquid; keep it and add to the chicken mixture.
- Alternatively, finely chop the onion, parsley, and garlic by hand.
- In a large bowl, combine the ground chicken, breadcrumbs, spices (coriander, allspice, cumin, cardamom), salt, pepper, and the onion mixture. Stir everything together until well combined.
- Form the chicken mixture into elongated patties and slide a skewer through the middle of each patty. Use your hands to shape the kebabs around the skewers.
- Place the kebabs onto the prepared baking sheet and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Let them cool for 5 minutes before serving with the garlicky yogurt sauce, rice, and a side salad.
- For the garlicky yogurt sauce, combine all the ingredients in a small bowl and mix well. Serve the sauce over the kebabs.
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