Ground Chicken Kofta Recipe (Lebanese-Style, Easy and Flavor-Packed)
This Lebanese-style ground chicken kofta recipe is juicy, aromatic, and ready in under 30 minutes. Seasoned with warm Middle Eastern spices and grilled to perfection, it is a weeknight dinner the whole family will love.
The Ground Chicken Kofta Recipe You Will Make on Repeat
If you have been searching for a ground chicken recipe that is anything but boring, you have found it. This Lebanese-style ground chicken kofta is loaded with warm spices, grilled until lightly charred, and impossibly juicy on the inside. It is the kind of dish that tastes like it took hours but comes together in under 30 minutes.
Kofta is one of the most beloved recipes across the Middle East, Turkey, and Greece, and for good reason. Whether you call it kofta, kefta, or kofte, the concept is the same: well-seasoned ground meat, shaped onto a skewer, and cooked over high heat. This version uses ground chicken to create a lighter, Mediterranean-diet-friendly alternative to traditional lamb or beef kofta.
Why Ground Chicken Works So Well Here
Ground chicken is underused in most kitchens, and this kofta recipe is proof that it deserves a starring role. It is leaner than lamb, milder than beef, and acts like a blank canvas for bold Lebanese and Turkish spices like allspice, cumin, coriander, and cinnamon. The result is a deeply flavorful, golden-crusted kofta that pairs beautifully with warm pita, a simple tomato salad, or a big bowl of tzatziki.
Using a 93% lean ground chicken is key here. Too lean and the kofta dries out; a little fat keeps things juicy and helps the spices bloom.
Chef's Tip: Squeeze every drop of moisture out of your grated onion before adding it to the mixture. Excess moisture is the number one reason kofta falls off the skewer.
The Spice Blend That Makes It Taste Authentic
The spice mix in this recipe is inspired by classic Lebanese recipes and Middle Eastern recipes that have been passed down for generations. Do not let the list intimidate you. Most of these are pantry staples, and the combination is what gives the kofta its signature depth.
- Cumin and coriander for earthy, citrusy warmth
- Allspice for that distinctly Lebanese backbone
- Smoked paprika for color and subtle smokiness
- Cinnamon for the sweetness that defines Middle Eastern cooking
- Cayenne for a gentle, optional kick
Having the right tools and quality spices makes a genuine difference when building a spice-forward dish like this one. Freshly ground or recently purchased spices will give you a noticeably brighter, bolder flavor.
How to Keep Kofta on the Skewer
This is the most common frustration with any kofta recipe, and the fix is simple. Chill your mixture. After combining everything, cover the bowl and refrigerate for at least 10 minutes. Cold meat sticks to skewers far better than room-temperature meat.
Also, wet your hands before shaping. This stops the mixture from sticking to your palms as you press and mold each kofta into its elongated shape.
If you would rather skip the skewers entirely, simply form the mixture into oval patties and grill or pan-fry them. The flavor is identical, and the technique is even easier.
Ready to bring these Greek, Turkish, and Lebanese flavors to your table? Here is the full recipe:
Ground Chicken Kofta Recipe (Lebanese-Style, Easy and Flavor-Packed)
This Lebanese-style ground chicken kofta recipe is juicy, aromatic, and ready in under 30 minutes. Seasoned with warm Middle Eastern spices and grilled to perfection, it is a weeknight dinner the whole family will love.
Ingredients
- 1 1/2 lb ground chicken, preferably 93% lean
- 1/2 yellow onion, grated and excess moisture squeezed out
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 3/4 tsp ground coriander
- 1/2 tsp ground allspice
- 1/2 tsp smoked paprika
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper, optional, adjust to taste
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp olive oil, for brushing or grilling
- 8 wooden or metal skewers, if wooden, soak in water 30 minutes before use
Instruction
If using wooden skewers, submerge them in cold water for at least 30 minutes so they do not burn on the grill.
Grate the onion on the large holes of a box grater, then use your hands or a clean towel to squeeze out as much liquid as possible. This step is critical for kofta that holds its shape.
In a large mixing bowl, combine the ground chicken, grated onion, parsley, garlic, cumin, coriander, allspice, smoked paprika, cinnamon, cayenne (if using), salt, and black pepper.
Mix with your hands until everything is evenly incorporated. Do not overmix. Cover the bowl and refrigerate the mixture for at least 10 minutes, or up to 2 hours. Chilling helps the kofta hold together.
Preheat your grill or grill pan over medium-high heat and brush the grates with olive oil.
Divide the chicken mixture into 8 equal portions. With wet hands, press and mold each portion around a skewer, forming a log shape about 4 to 5 inches long. Press firmly so the meat adheres.
Brush each kofta lightly with olive oil.
Grill the kofta for 4 to 5 minutes per side, turning once, until cooked through and nicely charred. The internal temperature should reach 165 degrees F (74 degrees C).
Remove from the grill and let rest for 2 to 3 minutes before serving.
Equipment
- Large mixing bowl
- Box grater
- Skewers (wooden or metal)
- Grill or grill pan
- Instant-read meat thermometer
- Pastry brush
Notes
Serving Suggestions and Variations
This ground chicken kofta is incredibly versatile. Here are a few ways to serve it:
- Classic mezze plate: Warm pita, hummus, tabbouleh, and pickled vegetables
- Kofta bowl: Serve over rice pilaf or couscous with a drizzle of tahini sauce
- Mediterranean wrap: Tuck two skewers into flatbread with tomato, cucumber, and yogurt sauce
- Low-carb option: Serve alongside a simple Greek salad for a clean, Mediterranean diet-friendly meal
This recipe also freezes beautifully. Shape the raw kofta onto skewers, lay them flat on a parchment-lined sheet, freeze until solid, then transfer to a freezer bag. Cook directly from frozen on the grill, adding a few extra minutes to the cook time.
Once you try this recipe, it will earn a permanent spot in your rotation of go-to chicken dishes recipes. It is fast, flavorful, and just impressive enough to serve to company.
