Chicken Kofta Kebabs

These 30 minute Chicken Kofta Kebabs are going to be your new weeknight favorite! They are perfectly spiced and pair wonderfully with Jerusalem salad and Lemon Dill Yogurt Sauce. Enjoy warm stuffed in a pita with additional fresh herbs.

Course Main Course

Cuisine Mediterranean

Diet Kosher

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 194kcal

Author Alana Lieberman

Cost $15

Equipment

baking sheet

Ingredients

1 pound ground chicken
¼ cup plain, unseasoned breadcrumbs
¼ cup fresh parsley, chopped
2 tablespoons olive oil
1 teaspoon coriander
½ teaspoon allspice
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon black pepper

Instructions

Preheat oven to 400 degrees F. If using wooden skewers, soak about 8 of them in water for at least 15 minutes to prevent them from burning while cooking.
Prepare a baking sheet by lining it with foil and nonstick spray or parchment paper.
Add all ingredients to a large mixing bowl. Mix to combine.
Divide the mixture into 8 even parts. Using the palms of your hands, roll each part of the mixture into a ball, then shape into an oval.
As the meat is shaped, place it onto the prepared baking sheet, leaving enough space in between for the skewers. Once the skewers are done soaking, poke each one horizontally into the bottom of the formed meat.
Bake for 15 to 20 minutes, flipping halfway through, or until the outside is lightly golden brown and the internal temperature reaches 165 degrees F.
Serve with jerusalem salad, lemon dill yogurt sauce, and a warm pita.

Notes

I love ground chicken for this recipe. However, if you’d prefer to use ground turkey, beef, or lamb, you can substitute.
I highly recommend using fresh parsley, but if you don't have any on hand, you can use 1 tablespoon dry parsley flakes instead.

Nutrition