Ground Chicken Kofta Recipe (Lebanese-Style, Juicy & Easy)
This Lebanese-style ground chicken kofta recipe is packed with warm spices, fresh herbs, and grilled to juicy perfection in under 30 minutes. A must-try for any fan of Middle Eastern recipes.
The Juiciest Ground Chicken Kofta You Will Ever Make
If you have ever sat down at a Lebanese or Turkish restaurant and found yourself unable to stop eating the kofta, you already know the magic. These smoky, herb-packed skewers are one of the true crown jewels of Middle Eastern recipes, and the good news is that making them at home is far simpler than it looks.
This ground chicken kofta recipe brings together the warm, layered spice profile found across Lebanese, Greek, and Turkish cooking traditions: cumin, coriander, cinnamon, and allspice. It is lighter than the lamb version you might find at a Lebanese restaurant, but every bit as satisfying. Whether you are following a Mediterranean diet or just chasing a seriously good weeknight dinner, this recipe delivers.
Getting the right grind of meat and a reliable instant-read thermometer makes a noticeable difference in how these turn out. The right tools take the guesswork out of cooking and let you focus on the food.
What Makes This Kofta Recipe Special
Kofta (also spelled kafta or kefta depending on the region) is one of the oldest ground meat preparations in the world, stretching from the Middle East all the way through Greece, Turkey, and North Africa. Each culture puts its own spin on it, but the Lebanese version is known for its bright herb presence and a spice blend that is aromatic without being overwhelming.
Using ground chicken instead of the traditional lamb keeps things lighter while still delivering plenty of flavor, especially when you lean into the spices. The real secret, though, is moisture management. Grating and squeezing the onion dry before mixing is the single step most home cooks skip, and it is the one that makes or breaks whether your kofta stays on the skewer.
Chef's Tip: Do not rush the chilling step. Even 15 minutes in the refrigerator gives the proteins time to tighten and the fat to firm up, which means the kofta holds its shape on the grill beautifully.
Building the Perfect Spice Blend
Think of this spice mix as a passport through the eastern Mediterranean. Cumin and coriander bring an earthy, citrusy warmth. Smoked paprika adds a subtle depth that mimics the char of a wood-fire grill. Cinnamon and allspice are the distinctly Lebanese and Turkish touches that make people take a bite and ask, "what is in this?"
Here is how each spice earns its place:
- Cumin: The backbone of most Middle Eastern chicken dishes recipes
- Coriander: Brightens and lifts the whole blend
- Cinnamon and allspice: Classic markers of Lebanese and Turkish kofta
- Smoked paprika: Adds color and a whisper of smokiness
- Cayenne: Optional, but it gives a gentle, lingering warmth
Tips for Cooking Kofta Without a Grill
No outdoor grill? No problem. A cast iron grill pan on the stovetop will give you excellent char marks and a smoky aroma that fills your kitchen in the best way. You can also broil the kofta on a foil-lined sheet pan about 4 inches from the heat source for a similar result.
In either case, an instant-read thermometer is your best friend. Ground chicken needs to reach 165 degrees F (74 degrees C) internally, and checking it takes the anxiety out of wondering if it is done.
Ready to bring these to the table? Here is the full recipe:
Ground Chicken Kofta Recipe (Lebanese-Style, Juicy & Easy)
This Lebanese-style ground chicken kofta recipe is packed with warm spices, fresh herbs, and grilled to juicy perfection in under 30 minutes. A must-try for any fan of Middle Eastern recipes.
Ingredients
- 1 1/2 lb ground chicken, preferably 85/15 blend for moisture
- 1/2 yellow onion, grated and squeezed dry
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp cinnamon
- 1/4 tsp allspice, classic Lebanese spice blend touch
- 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 the grill pan
Instruction
Grate the half onion on the large holes of a box grater, then wrap the grated onion in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial so the kofta holds together.
In a large bowl, combine the ground chicken, squeezed onion, parsley, garlic, cumin, coriander, smoked paprika, cinnamon, allspice, cayenne (if using), salt, and black pepper.
Mix gently with your hands until everything is just combined. Do not overwork the meat or the kofta can turn dense and tough.
Cover the bowl with plastic wrap and refrigerate for at least 15 minutes and up to 2 hours. Chilling helps the mixture firm up so it is easier to shape.
Divide the mixture into 8 equal portions. Shape each portion into an oval or torpedo shape around a flat metal skewer, or roll into a log about 1 inch thick without a skewer.
Preheat your grill, grill pan, or broiler to medium-high heat. Brush the grates or pan lightly with olive oil.
Cook the kofta for 4 to 5 minutes per side, turning once, until the internal temperature reads 165 degrees F (74 degrees C) and the outside is nicely charred.
Transfer to a plate and let rest for 3 minutes before serving. Serve with warm pita, fresh tomatoes, cucumber, and a drizzle of tahini or tzatziki.
Equipment
- Box grater
- Large mixing bowl
- Flat metal skewers or wooden skewers (soaked in water)
- Grill, grill pan, or broiler
- Instant-read meat thermometer
- Kitchen towel or cheesecloth
Notes
How to Serve Ground Chicken Kofta
This is where you get to have some fun. A full spread of ground chicken kofta can look like a Lebanese feast with very little extra effort:
- Warm pita bread or flatbread for wrapping
- Tzatziki or tahini sauce for dipping (both are perfect here)
- A simple chopped salad with tomato, cucumber, and red onion
- Hummus on the side
- Pickled turnips or olives for a bright, briny contrast
- A generous squeeze of fresh lemon over everything right before serving
These kofta also travel incredibly well, making them a great option for meal prep lunches, backyard cookouts, or any time you want to bring a little corner of the Mediterranean to your own table.
