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Chicken kofta kebabs
This grilled chicken kofta kebab comes from the Middle East. Ground chicken is mixed with fresh herbs and grilled on skewers to a crispy, juicy delight!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
50 mins
Servings: 4 servings
Calories: 208 kcal
Course:
Main Course
Cuisine:
Middle Eastern , Israeli
Ingredients
- 1 pound ground chicken
- ½ onion diced
- ½ cup cilantro washed and finely chopped
- ¼ cup bread crumbs
- ½ teaspoon salt to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- 1 egg optional
- Tahini sauce for serving (optional)
- pitas for serving (optional)
Instructions
- Combine ground chicken, diced onion, bread crumbs, and cilantro. Season the kebab mix with spices, salt, and pepper and check for consistency; if all ingredients stick together and patties can be easily formed, avoid using egg.
- Transfer to the fridge to chill for 30 minutes.
- While the mixture is chilling, if using wooden skewers, soak them in water.
- Using wet or well-oiled hands, press the kebabs around the skewers into about 20 medium-sized, oval elongated shapes (to roll a kebab, form your hands into an open prayer-like shape with an opening in the middle; pat the meat mixture between your hands a few times, taking care not to squish each patty. Pierce a skewer through the mixture and press your palm around the meat, squishing it against the skewer until it clings tightly).
- Preheat the oven to a high grill setting (if your grill uses temperatures, 400-450F is best). Place a cookie drying rack on top of a baking sheet. Arrange the kebab skewers on the cookie rack. Place the sheet on the highest oven level closest to the grill. Grill each batch for 5 minutes on each side, turning them over carefully in the middle.
- Serve kebabs sprinkled liberally with additional chopped parsley and tahini on the side. The traditional Israeli way of eating them is in a pita with some Israeli salad, zaalouk, and tahini sauce.
Cup of Yum
Notes
- You can use turkey, lamb or beef meat in this mixture. Turkey kefta kebabs make a lovely option.
- The egg is not necessary; it will depend on the moistness of your meat whether you need it or not.
- Use gluten free bread crumbs to make these into gluten-free chicken kefta kebabs.
Nutrition Information
Calories
208kcal
(10%)
Carbohydrates
5g
(2%)
Protein
22g
(44%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
138mg
(46%)
Sodium
426mg
(18%)
Potassium
641mg
(18%)
Fiber
1g
(4%)
Sugar
0.5g
(1%)
Vitamin A
201IU
(4%)
Vitamin C
1mg
(1%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 208
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 22g | 44% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 138mg | 46% |
| Sodium | 426mg | 18% |
| Potassium | 641mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 201IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.