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If you’re in the mood for something flavorful and simple, chicken kafta is the way to go! These juicy, spiced chicken skewers are infused with fresh parsley, onions, and warm Middle Eastern spices. Whether you’re grilling them for a backyard cookout or pan-frying them for a quick weeknight dinner, chicken kafta is packed with flavor and pairs perfectly with rice, salad, or a creamy hummus dip. Ready in no time, this dish is a crowd-pleaser you’ll want to make again and again!
It Just Melts in Your Mouth!
Chicken kafta is really special for me. I grew up in a Middle Eastern house and this recipe has always been a staple at family gatherings and outings. Women there are skilled in preparing kafta mixture, whether they use chicken or meat.
Chicken and meat kafta were always reserved for the kids. Tender, moist, and full of flavor, it was a favorite at every barbecue. Before the grilled meat was served, the little ones would savor kafta patties, dipping them into bowls of creamy hummus—an absolute delight. The smell of kafta cooking filled the neighborhood, making those gatherings hard to forget.
Table of Contents
Recipe Overview
Cuisine: Middle Eastern
Cooking Method: Baking or grilling
Skill Required: Easy, beginner-friendly
Signature Taste: Savory with aromatic spices
Diet Info: Low in fat, high in protein, dairy-free, gluten-free, low-carb, keto-friendly if served with keto-friendly sides
What Makes Chicken Kafta a Special Dish
Easy to Form: Kafta, known as kofta, is a famous dish in almost every Mediterranean restaurant. It refers to a meatball, usually made of beef, lamb, or chicken, with onions and other spices. They can be formed similarly to kabobs, threaded on skewers, or shaped like patties.
Cook or Grill: Whatever shape you choose, kafta is a delicious meal. You can cook them in a gas grill or a grill pan. You can also keep them on the skewers for a barbecue party. No matter how you make it, the chicken kafta will come out perfectly. Your friends and family will be dazzled.
Kid-Friendly: It is a kid-friendly meal. You will find that I have peppers in this recipe. Since some kids don’t like peppers, you may choose to omit them. I love making this meal for my girls because it’s a tasty way to get in their protein.
Routine Break: Chicken kafta is an amazing twist for lamb or beef kafta. I always look for a new dish for my daily menu. I serve it to my family for lunch or dinner. It is irresistible.
Main Ingredients to Make the Best Chicken Kafta
Chicken Breast: Choose lean chicken breast. It’s ideal for a healthy meal packed with protein. It has a low-fat content and can absorb spices beautifully.
White Pepper: It adds a gentle heat and mild flavor.
Onions: It is essential to add moisture to the kafta and keep it tender and juicy. It also adds natural sweetness and savory flavor to kafta patties.
Whole Pepper: You can choose what you like or what is available. It adds a healthy boost and brings more flavor to the kafta.
Parsley: It’s not for garnish; it’s a main ingredient that adds the fresh, herby, and aromatic flavor to the Kafta.
7 Spices: It is a staple in every Middle Eastern cuisine; a mix of cumin, black pepper, cinnamon, coriander, and more. It gives the warm, earthy, and authentic flavor of kafta.
Citric Acid: Using it is optional. If you decide to add a sprinkle, it gives a tangy taste that brightens the overall flavors of the kafta patties.
Variations of Chicken Kafta
Stuffed Kafta: For a cheesy twist, you can form kafta balls and stuff them with mozzarella cheese. You can also stuff the kafta balls with pine nuts for a surprise bite inside.
Veggies Addition: You can add finely grated zucchini or carrot into the kafta mixture for extra moisture and an extra health boost.
Kafta Patties for Burgers: Form large chicken kafta patties similar to the beef burger meat. Then, serve them as Middle Eastern-inspired burgers on a bun with toppings or in pita bread with hummus, fresh vegetables, and pickles.
Vegan Kafta: Why not use lentils instead of chicken? Cook and drain the lentils. Then, put it them the food processor with the rest of the ingredients. You will get a texture similar to the ground chicken kofta. Form them as patties and toss them in the oven. Your guests will be delighted!
How to Serve Chicken Kafta
Chicken kafta is moist and delicious. You might find yourself eating a few before dinner even starts. But there are also some great side dishes that pair perfectly with these patties.
Garlic Paste or Toum: It is the best dip for kafta patties. It gives each kabob some extra moisture with an additional savory flavor.
Hummus: You can also dip chicken kofta in hummus. Kafta and hummus pair perfectly together.
Rice: You have other delicious dishes you can serve next to kafta. Cook some Cajun Rice or Vermicelli rice to please your family.
Salad: Veggies should be a priority for your family. So, you can enrich your table with fattoush, Simple Middle Eastern Salad, or Lebanese Tabouli Salad.
Recipe Tip
Do you want chicken kafta to have an unbeatable flavor? Mix chicken kafta and place it in the freezer for 10-15 minutes before grilling or cooking. This will help infuse the spices and prevent the chicken kafta from falling apart. Once you try this tip, you will always do it.
How to Store Chicken Kafta
Perfect Meal Prep: Form the chicken kafta patties and set them in the pan. Wrap them and set them in the freezer. If you do not have a wide space in the freezer, align the chicken kafta on a tray. Place them in the refrigerator or freezer till they harden. Then, set the patties in a ziplock and toss them in the freezer
When you want to cook it, take the pan from the freezer. Then, I set it in the oven. There is no need to wait for the chicken kafta to thaw. You can give it an extra minute in the oven. It comes out perfectly!
Refrigerating: Chicken kafta can be prepared ahead of time and stored in the fridge for about 2 days before cooking. Also, if you end up with leftovers, do not throw them. You can place them in a container in the refrigerator for up to 4 days.
Freezing: You can freeze cooked chicken kafta. Place them in an airtight container and freeze them for up to 3 months. Upon serving, you can reheat them in the oven or the microwave.
Top Tips to Make Chicken Kafta
Chicken kafta can be a bit sticky. So, set a small bowl of cold water or oil. Wet your hands before you form the kafta. Then, they will not stick to your hands.
Is the chicken kafta mixture too lean? Add a few breadcrumbs to make it a bit firmer. You do not want the patties to fall apart, especially if you were forming them using a skewer.
When preparing the ingredients, choose fresh parsley. It will bring out the Kafta flavors. It also adds a great color to your patties.
Don’t overcook kafta, so keep an eye on the cooking time. You do not want chicken kafta to dry. Also, while cooking, gently flip kafta patties halfway through cooking to keep them in good shape and cook them evenly on both sides.
Frequently Asked Questions (FAQs)
When the outside of the kafta kabobs turns brown, this means they are ready. They also become firm. You can test one by splitting it in half using. The inside should not be lean.
Having excess water is probably because of the onions. A great idea is to grind the onion first and drain it. Then, grind the chicken. Now, add the drained onion to the ground chicken along with the other ingredients. Do not throw the onion juice. It can be used for salad dressing.
You need the food processor to grind the chicken breasts. If you don’t have one or if you need to save time, you can buy ground chicken instead, or you can ask the butcher to grind it for you, Then, you can mix the meat and finely chopped vegetables with the spices by hand.
More Recipes You Should Try
Chicken Kafta
Equipment
- food processor
Ingredients
- 2 ½ lbs chicken breast , or tenders
- 2 teaspoons salt
- ¼ teaspoon white pepper
- 2 onions
- 1 whole pepper, any color
- ½ bunch parsley
- ½ teaspoon 7 spices
- ¼ teaspoon black pepper
- ¼ teaspoon Cayenne pepper
- pinch citric acid, optional
- red pepper flakes, for a spicy taste, optional
Instructions
- Cut chicken in big chunks. Grind them in the food processor.
- Cut your veggies in medium size to make them easier to grind in a food processor.
- Add onions, parsley, and peppers. Mix well and pause in between and scrape down edges.
- Add ground chicken to a bowl and add in all the spices. Mix well!
- You can test try a small amount in a pre-oil pan on the stovetop. See how you like the taste to add more salt if needed.
- Meanwhile, preheat the oven to 400F.
- Add a little water or cooking oil to your hands and mold your mix into round patties or place on a skewer to make into kabobs.
- Bake for 40 minutes flipping halfway through.
- Serve and enjoy.
