Chicken Kofta can save your weeknight dinner rut, and I mean SAVE it. You know those nights when you’re just staring at the fridge, wishing dinner would make itself? Same here. If you’ve been loving these simple faves like creamy smothered chicken rice or crave the comfort of cozy chicken tagine, this one’s right in that zone— only it cooks up way faster. I swear, once you try these savory chicken kofta skewers, your brain will light up with all the low-effort dinner possibilities. Empty plates, happy family, less washing up.
Chicken Kofta vs. Chicken Kabobs
Okay, but what’s the deal? People get these mixed up all the time. I used to walk into Mediterranean takeout shops and just… guess. Kabobs are usually chunky pieces of marinated meat stabbed onto skewers. They stay chunky. Think whole cubes, grilled or broiled.
Chicken Kofta, though? That’s a game changer. You take ground or minced chicken, mix it with herbs, stuff like onions and spices, then shape it onto skewers sorta like a lumpy sausage. The flavor gets right up into every bit, and the texture is totally different— super tender, almost juicy. Kabobs are about showing off the meat. Chicken Kofta? That’s about packing in the flavor. Ever had a burger and thought, “This, but snazzier, and for dinner”? That.
I also found kofta a little easier to deal with (no guessing if the inside is raw— thank goodness). Plus, the spices really do make your kitchen smell like a five-star restaurant, which is kinda cool for a Tuesday.
“This was the one recipe that actually got my husband to ask for seconds. Plus, he loathes washing up, and… less pans!” – Sara from Tulsa
What is Chicken Kofta?
So, Chicken Kofta is basically a mix of ground chicken, onions, sometimes breadcrumbs, plus loads of herbs and spices mashed all together. Middle Eastern kitchens love this dish (and I do too).
You shape it kinda like a hot dog (that sounds awful but stick with me) and either skewer it up for grilling or line ’em on a baking sheet. You could even cook ’em in a skillet if you’re feeling rebellious, but skewers look fancy for guests.
It’s way different from standard grilled chicken because the texture is soft and you get bites full of little herb bits.
The seasoning punches harder than most chicken dishes, with stuff like garlic, cumin, and coriander showing up for the party. Honestly, I had my suspicions the first time— ground chicken can dry out, right? If you mix in enough onions and don’t overcook them, though, oh buddy, you’re in business.
The Cooking Technique
Alright, let’s get into the nitty gritty. The best thing? You don’t need a grill— although, if you have one, please use it. In a tiny apartment like mine, I stick to broiling in the oven or even pan-cooking on a stovetop.
Just mix the chicken, herbs, onions, breadcrumbs (they help hold it together), and spices in a big bowl with your hands. Then, grab palmfuls and squish them like clay onto skewers. Long, kinda thick, about as wide as your thumb. Don’t worry about perfection.
When you cook them, go medium-high heat and flip halfway for even browning. My biggest warning? Don’t overcook! Cut into one right when you think it’s almost done. Trust your gut. If it’s just white inside and not dry, pull ‘em all.
If grilling outside? Pop a chunk of foil under to keep things from sticking or falling off. Your future self will thank you.
How To Make Chicken Kofta
Okay, prepping these savory chicken kofta skewers is shockingly easy. I swear, it takes more time to untangle headphones (honest truth).
Here’s the game plan:
- Start with ground chicken. If you can’t find it, just buy chicken breast and pulse it in a food processor a few times.
- Add the flavor makers. Toss in grated or very finely diced onion, minced garlic, chopped parsley, cilantro if that’s your thing, and spices (I use cumin, coriander, maybe a dash of cinnamon for fun).
- Sprinkle in bread crumbs. Not too much—just enough so it’s firm but not dry.
- Mix with your hands. Don’t be shy.
- Shape onto skewers. You want little logs that stay put, not fall apart.
- Cook. Either grill, place under a broiler, or fry in a nonstick pan. Four to five minutes per side does the trick.
If I can sound a little bossy: don’t skip the herbs. They matter.
Top Tips
- Use wet hands to stop the chicken sticking when you shape it—nobody likes gluey palms.
- Don’t overmix or the kofta turns tough (less is more here).
- If your skewers are wood, soak them in water for 30 minutes, so they don’t catch fire.
- Serve with yogurt sauce, flatbread, or a simple salad. It makes all the difference.
Feeling like chicken for dinner a lot? Check out these tasty healthy crockpot chicken recipes or jazz up tomorrow’s meal with Greek chicken gyro bowls. You’re welcome.
Common Questions
Q: What’s the secret to juicy Chicken Kofta?
A: Use grated onion and don’t skip the breadcrumbs. Both make it soft and keep it from drying out.
Q: Can you prep Chicken Kofta ahead?
A: For sure! Shape them in the morning and store them in the fridge, then cook ‘em fresh at dinnertime.
Q: What if I don’t have skewers?
A: Just shape into patties and bake, grill, or pan-fry. They’re still epic.
Q: Is ground turkey okay instead?
A: Yeah, it works, but the flavor changes a bit. Stick with chicken for the OG texture.
Q: Can I freeze them?
A: Absolutely. Freeze after shaping, then just thaw and cook when you need dinner in a hurry.
Weeknight Winners: Chicken Kofta for the Save
Bottom line? Chicken Kofta brings you wild flavor, without much drama in the kitchen. It’s way easier (and tastier) than it looks, truly, thanks to all those bold spices. Don’t sleep on these savory chicken kofta skewers—once you try, they’ll jump to the top of your weeknight dinner list. For some extra tips and stories, check out Mediterranean Grilled Chicken Kofta | The Mediterranean Dish or if you’re into recipe deep dives, Chicken Kofta Recipe – The Delicious Crescent is stellar. Now go on, surprise yourself (and everyone else at the table) with this winner.
Chicken Kofta
Ingredients
Method
- In a large bowl, mix together ground chicken, grated onion, minced garlic, parsley, cumin, coriander, and breadcrumbs.
- Use your hands to combine the ingredients until just mixed. Avoid overmixing to keep the kofta tender.
- Shape the mixture into logs and thread them onto skewers.
- Cook the skewers on a grill, under a broiler, or in a nonstick pan on medium-high heat.
- Cook for about 4-5 minutes on each side until fully cooked and browned.
- Check for doneness by cutting into one skewer to ensure it's cooked through but not dry.
