Looking for a simple, flavorful recipe? My chicken kafta is an easy, aromatic dish that’s perfect for weeknights or a weekend grill. These seasoned patties or kebabs combine fresh herbs and warming spices for a juicy, protein-packed meal.
For a complete spread, serve the kafta with saffron rice, tahini or mint-yogurt sauce, sumac onions and a chopped Middle Eastern salad. It also pairs beautifully with pita, hummus or roasted vegetables.
Table of Contents
- What is Kafta?
- Why You’ll Love This Recipe
- Ingredients
- How to Make this Chicken Kafta Recipe
- Expert Tips
- Recipe FAQs
- Other Middle Eastern Recipes
- Chicken Kafta Kebabs Recipe
What is Kafta?
Kafta (also spelled kofta) is a classic Middle Eastern dish made from ground meat mixed with herbs, spices and onion. The mixture is shaped into logs, patties or balls and cooked on a grill, in a pan or baked. When threaded on skewers it’s often called a kebab.
The same mixture can be rolled into small meatballs for soups or simmered in sauces. Kafta is versatile and served with rice, flatbreads, salads and dips.
Common accompaniments include rice pilafs, pita or taboon flatbread, roasted or spiced potatoes, and fresh tomato-cucumber salads. It also goes well with hummus, mutabbal (roasted eggplant dip), muhammara (red pepper and walnut dip) or a tangy garlic sauce.
For lighter meals, build bowls with brown rice or cauliflower rice, add grilled kafta, pickled onions or vegetables, feta, fresh mint and a lemony yogurt or tahini sauce.
Why You’ll Love This Recipe
This family-favorite version uses ground chicken for a lighter take on traditional beef or lamb kofta. It’s:
- Easy and quick to make
- Perfect for busy weeknights—ready in about 30 minutes
- Full of bright herb and warm spice flavors
- High in protein and adaptable to other proteins or vegetarian substitutes
Ingredients
This recipe uses common pantry and fridge staples. Substitutions are noted below.
- Ground chicken: Use ground turkey, beef or lamb if preferred, or a vegan mince for a plant-based version.
- Baharat or spice mix: If you don’t have baharat, use equal parts cumin, coriander and cinnamon to mimic the flavor.
- Chili flakes: Aleppo pepper flakes are traditional, but any chili flake or none at all will work.
- Garlic powder: Adds ease of mixing; fresh grated garlic can be used instead.
- Parsley: Flat-leaf Italian parsley is best, but curly parsley is fine in a pinch.
See the recipe card below for exact amounts.
How to Make this Chicken Kafta Recipe
Step 1 — Mix: In a large bowl, combine the ground chicken with finely chopped onion, chopped parsley, baharat (or spices), garlic powder, chili flakes if using, salt and pepper. Mix thoroughly; the blend may be slightly sticky. Fry a small teaspoon of the mixture to taste and adjust seasoning if needed.
Step 2 — Form: Wet your hands with cold water to prevent sticking and shape the mixture into oblong logs about 1 inch (2 cm) thick. If the mixture is too loose, add 2–4 tablespoons of breadcrumbs. You can form them freehand or onto skewers.
Step 3 — Grill: Preheat a BBQ or grill pan to medium-high. Brush or spray a neutral oil and grill the kafta 4–6 minutes per side until cooked through and an internal temperature reaches 165°F (74°C).
Step 4 — Serve: Serve hot with rice, pita or flatbread, salads like tabbouleh, sumac onions, hummus or a lemon-tahini sauce. A squeeze of lemon and a sprinkle of sumac finish the dish beautifully.
Expert Tips
- Bake instead: If you don’t have a grill, bake the kafta on a parchment-lined sheet at 400°F (200°C) until cooked through.
- Avoid overcooking: Ground chicken dries out quickly—use a thermometer and remove at 165°F (74°C).
- Skip the food processor: Chopping by hand gives better texture; processors can make the mix gummy.
- Fix a wet mixture: Add a tablespoon or two of breadcrumbs to firm it up for shaping.
- Soak wooden skewers: If grilling on wooden skewers, soak them in water for 30 minutes to prevent burning.
Recipe FAQs
Yes. The spelling varies by dialect, but they refer to the same dish of seasoned ground meat formed and cooked.
Kafta is enjoyed across the Middle East and has roots in regional cuisines; similar dishes appear in many countries.
Yes. The seasoned mixture can be made a day ahead or frozen for up to six months. Thaw, shape and cook when ready.
Refrigerate cooked kafta for up to 3 days and reheat gently in a toaster oven or microwave. Serve with sauce to counteract dryness.
Other Middle Eastern Recipes
No Mayo Coleslaw with Lemon Sumac Dressing
One-Pot Lentil and Swiss Chard Soup (with Lots of Lemon)
Orange Blossom Sugar Cookies
Turkey Kofta Pita Wraps (with Salad and Sauce)
If you try this Chicken Kafta Kebabs recipe, please rate and leave a comment. Your feedback helps others decide whether to try it.
Chicken Kafta Kebabs
Ingredients
- 1 lbs Ground chicken
- 1 Medium onion – very finely chopped
- ¼ cup Fresh parsley – finely chopped
- 1 tbsp Baharat spice mix – or 1 tsp each cumin, coriander and cinnamon
- 1 tsp Garlic powder
- 1 tsp Chili flakes – optional
- Kosher salt and black pepper – start with ½ tsp salt and ¼ tsp pepper and adjust to taste
- Breadcrumbs – as needed to bind
Instructions
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Mix: Combine ground chicken, chopped onion, parsley, spices, garlic powder, chili flakes, salt and pepper in a large bowl. Mix well and fry a small spoonful to taste; adjust seasoning as needed.
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Form: Wet your hands and shape the mixture into oblong logs about 1 inch (2 cm) thick. If it won’t hold, add 2–4 tablespoons breadcrumbs.
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Grill: Preheat a grill or grill pan to medium-high. Brush with neutral oil and grill the kafta 4–6 minutes per side until the internal temperature reaches 165°F (74°C).
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Serve: Serve with rice, pita, salad, hummus or yogurt-based sauces and a squeeze of lemon.
Notes
Ingredient notes:
- Ground chicken: Substitute ground turkey, beef or lamb or use a vegan mince.
- Baharat: Substitute equal parts cumin, coriander and cinnamon if you don’t have baharat.
Fry a small piece of the mixture to test seasoning before shaping. Serve with rice, pita, flatbread, sumac onions, tahini or yogurt sauce and a squeeze of lemon.
Nutrition
Nutrition information is an approximation.
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