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Make Kafta with Chicken!
If you love my popular beef kafta recipe, you’re going to want to try this simple variation of Chicken Kafta. It’s very similar to making the beef version but with a little change up in the seasoning. It’s a popular Mediterranean recipe that you’ll find at Lebanese restaurants, and it’s so easy to make it at home.
Kafta, which is also called kofta in other Middle Eastern countries, is basically a type of meatball recipe that’s made with beef, chicken or lamb along with onions and spices. Traditionally in Lebanon, we shape the kafta like sausages in a log shape and thread them onto skewers. But you can skip the skewers and you can also shape them into patties.
Happy Cooking!
– Yumna
Chicken Kafta Ingredients
- Ground chicken: You can buy this ground or pulse it in your food processor especially if you’re also using the food processor for chopping the parsley and onions.
- Fresh parsley: You can chop them by hand or just use a food processor.
- Yellow onion: Chop it up really small or use a microplane to grate it (or again use a food processor). If it releases a lot of water, you can use a cheese cloth to drain the extra liquid.
- Garlic: Use fresh and mince it finely so it blends well into the chicken kafta
- Seasoning: Lebanese style chicken kafta really relies on the parsley and onions, so the seasoning in minima: just cinnamon, salt and pepper!
How to Make Chicken Kafta
Chicken Kafta
Ingredients
- 1 pound ground chicken
- ¼ cup parsley finely chopped
- ½ small yellow onion finely chopped
- 1 garlic clove pressed
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place the ground chicken, parsley, onions, garlic and spices all in a large bowl. Use your hands to combine until the mixture is well blended. It will feel a little sticky, but that’s fine.
- Form the Kafta into an oblong shape about 1 inch in thickness. You can form them on a wooden skewer or without.
- Grease the grates of a gas grill or indoor grill pan, and preheat it to medium high heat. When heated through, transfer the kafta to the grill. Grill for 4-5 minutes per side, until the chicken is fully cooked.
- Serve hot off the grill with your choice of side.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Chicken Kafta recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Video Tutorial
Recipe Tips
- Use a food processor to mince the parsley and onions. As you can see in the process shots above, the onions have a green tint to them from chopping them after the parsley in the food processor. This makes the chopping easier and the result is a finer consistency, perfect for making kafta kabobs. Make sure not to include the parsley sticks.
- Remove excess moisture from the parsley and onions, if necessary. This is especially true if you use a food processor for the onions as they will release more liquid this way. Just use a paper towel to dab it dry as much as possible.
- Moisten your hands with water or oil when forming the chicken kafta. This helps ensure it doesn’t stick to your hands when you’re shaping them.
- Refrigerate the kafta mix if you’re using skewers for grilling. When the chicken mixture is cold, it will help it better bind to the skewer, which helps if you’re grilling these on an outdoor grill.
- Be careful not to overcook. The chicken kafta is cooked when the outsides are browned and they become more firm. If you have an instant read thermometer, they should register at 165ºF.
Serving Ideas
- Lebanese Rice
- Fattoush
- Tabbouleh
- Garlic sauce, for serving
FAQs
The cooked chicken kafta will keep well in the fridge for 3 to 4 days and can be reheated quickly in the microwave for 1 minute.
You can freeze them for up to 3 months. Wrap them individually in foil and place in a freezer bag and thaw in the fridge before reheating.
I prefer to grill kafta, I find it really adds to the flavor and you get a great crust. If you prefer, you can cook them in the oven though. Cook them at 350ºF for around 15 to 20 minutes until they are cooked through.
I have been looking for a chicken kafta recipe for ages and came across yours. Thank you so much as love your step by step and very detailed instructions and the different ways it can be cooked. At least now I know what combination of chicken to use if blending at home as the supermarket minced chicken I bought was not great quality. Your recipes have helped me so much and always look at your recipes for ideas when I don’t know what to cook as they are so simple to follow and the way they are all listed in different sections depending what you are looking for!
Aww, so happy you enjoyed the recipe!! Thank you for your kind words, Fatima. I’m glad you find my instructions helpful, that’s wonderful!