Easy juicy chicken kofta made with chicken breast, herbs and spices. It's perfect for dinner with various sides such as green salad or rice.
What I love the most about our chicken recipes is that they are very versatile and use a variety of herbs and spices which makes them absolutely delicious. From our halal cart chicken and rice to shish tawook and shawarma, there's always something for you to try. This chicken kofta recipe is a favorite of our family as well, it's simple and comes together in no time. Follow along to learn how I make these homemade chicken koftas!
Table Of Contents:
Why You Should Try This Recipe
- Easy and simple: This recipe is as simple as mix, shape and sear, perfect for a novice cook.
- Tasty alternative: While we love our kofta kebab and Greek keftedes, it's always good to have a delicious healthier alternative to the red meat.
- Feast of flavors: Thanks to the spices and herbs used in the recipe, these chicken meatballs are anything but bland!
- Versatile: Add or leave out the spices according to your preference and what you have on hand. As long as you keep the base as is, your koftas are going to be juicy and delicious.
- Serve it any way you like: Wrap it in lavash with some toum or on a bed of rice pilaf with some fattoush or tabouli.
Ingredients To Make Chicken Kofta
- Chicken breast: While chicken breast is a lean cut, it works very well in this recipe and the koftas are very juicy. Use boneless skinless chicken breasts.
- Breadcrumbs: To absorb the moisture and helps the koftas hold their shape.
- Onion and garlic: A small white or yellow onion would be enough and you only need 2 cloves of garlic.
- Egg: It acts as a binder and helps the ingredients stick well.
- Spices: A combination of turmeric, paprika, Aleppo pepper, cumin and coriander. You can find Aleppo pepper at Middle Eastern or Mediterranean shops as well as online.
- Parsley: Herbs add fresh flavor to the koftas and make them tastier.
How To Make Chicken Kofta
- Place the chicken breast, breadcrumbs, egg, onion, garlic, spices and parsley in the bowl of a food processor. You can cut the chicken into smaller pieces, but it's not necessary.
- Blend until the mixture comes together and all is well combined. You might have to pause and scrape the sides a couple of times.
- Using a spatula, transfer the mixture to a bowl (it's going to be sticky), cover with a plastic wrap and let it sit in the fridge for 1 hour so the flavors are well combined.
- Wet your hands with cold water and shape the koftas into small balls or football-shaped balls. I usually keep a bowl of cold water on the counter and wet my hands after each shaping.
- Sear the koftas in olive oil over medium heat until fully cooked, about 3 minutes on each side.
Variations
These homemade chicken meatballs are so versatile and you can change up the ingredients to match your liking. Here are a few ideas:
- Use ground chicken instead of chicken breasts.
- Leave out any of the spices you don't like/have access to. To make them spicy, add a bit of cayenne pepper. You can also make these with advieh, seven spice or ras el hanout.
- Instead of parsley, use dried mint, chopped cilantro or chives.
- Add some grated ginger for a subtle spicy kick.
Serving Suggestions
You can serve these chicken koftas as a wrap with pita or lavash, lettuce, tomatoes, some sumac onion and ezme or quick pickled cabbage. Finish with some toum or tahini sauce for extra flavor.
Another way to serve these Middle Eastern chicken meatballs is to have them in a bowl with some bulgur pilaf, brown rice or oven roasted Greek potatoes. Add some greens or a simple Mediterranean salad or salad shirazi and some classic hummus to bring it all together.
Storage And Reheating
Store the leftovers in an airtight container and refrigerate for up to 4 days. You can reheat the chicken kofta in the oven at 350 for 10 minutes or using the microwave.
These chicken koftas freeze very well. You can freeze cooked koftas for up to 3 months. To serve, let the frozen cooked koftas thaw in the fridge overnight and reheat.
You can also freeze raw chicken kofta mixture for up to 3 months. Transfer the mixture to a freezer bag and freeze. To cook, let the mixture thaw in the fridge overnight, then shape and cook as instructed.
Frequently Asked Questions
Chicken thighs are less lean compared to chicken breast therefore the ratio of breadcrumbs and eggs would change.
Yes, you can make these up to a day in advance.
Shape the koftas and place them on a baking sheet lined with parchment paper. Coat them with cooking spray and bake at 425 degrees for 20 to 25 minutes, flipping once halfway through.
Preheat the grill to medium high. Shape the mixture around wooden skewers. Grease the grated with a bit of oil and place the skewers on the grates. Grill for 3 minutes on each side until fully cooked.
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Step-by-Step Recipe
Best Chicken Kofta Recipe
Ingredients
- 1 lb boneless skinless chicken breast
- 2 tablespoon breadcrumbs
- 1 onion
- 2 cloves garlic
- 1 egg
- ½ teaspoon turmeric
- 1 teaspoon paprika
- 1 tsp Aleppo pepper
- 1 tsp cumin
- ½ tsp coriander
- 1 teaspoon kosher salt
- ½ cup parsley only remove the thick stems
- ÂĽ cup olive oil
To serve
- roma tomatoes sliced
- radishes sliced
- red onion thinly sliced
- Persian cucumbers sliced
- green olives
- pita bread
Instructions
- Place the chicken breast, breadcrumbs, onion, garlic, egg, turmeric, paprika, Aleppo pepper, cumin, coriander, salt and parsley in the bowl of a food processor. Blend until all is well combined. You might need to stop midway and scrape the sides.
- Transfer the kofta mixture into a bowl, cover with a plastic wrap and refrigerate for 1 hour.
- After 1 hour, uncover the bow and start shaping the koftas. Place a bowl of cold water next to the kofta mixture, wet your hands and then form the mixture into small balls or football shaped balls.
- Once all the koftas are shaped, heat the olive oil in a pan over medium heat.
- Sear the chicken koftas in batches for about 3 minutes on each side until they are fully cooked. Enjoy with your favorite sides.
Video
Notes
- Serve chicken kofta with pita or lavash as well as Mediterranean salad, sumac onion and ezme. You can also serve it with bulgur pilaf, brown rice or even oven roasted Greek potatoes.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in the oven at 350 for 10 minutes or using the microwave.
- These chicken koftas freeze well. You can freeze cooked koftas for up to 3 months. To serve, let the frozen cooked koftas thaw in the fridge overnight and reheat. You can also freeze raw chicken kofta mixture for up to 3 months. To cook, let the mixture thaw in the fridge overnight, then shape and cook as instructed above.
- Chicken thighs are more tender than breast therefore you will need more eggs and breadcrumbs for the koftas to hold their shape.
- You can make these up to a day in advance and reheat to serve.
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