Name: Grilled Chicken Kafta Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 4 slices of whole wheat bread or 3/4 cup bread crumbs; 1 ½ lb ground chicken; 1 small onion (grated, about ½ cup); 1-2 garlic cloves (minced); ½ cup chopped fresh parsley; 3 tbsp chopped fresh mint; 1 tsp Aleppo pepper (mild/sweet pepper flakes, plus more for later if desired); 1 tsp ground coriander; ½ tsp sweet paprika; ½ tsp Kosher salt (or to taste); ¼ tsp ground pepper (or to taste); 1 large egg; 1 tbsp olive oil (for greasing the grill); Pitted kalamata olives; Fattoush salad or Middle Eastern salad; Rice

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Introduction

Grilled Chicken Kafta is a flavorful Middle Eastern dish made with ground chicken mixed with fresh herbs and spices, shaped onto skewers, and grilled to perfection. It’s a delicious, healthy alternative to traditional beef kafta and perfect for a summer barbecue or casual dinner.

The image shows five grilled chicken skewers placed close together on a white marbled surface. Each skewer has a thick, oval-shaped layer of golden-brown, slightly charred chicken with visible grill marks running horizontally across the surface. The chicken pieces have a textured look with some small green herb bits scattered throughout, which add a touch of green color. The top left corner of the image shows a slice of lemon partially seen, adding a bright yellow contrast to the grilled chicken. Some small sprinkles of fresh chopped green herbs and ground black pepper are scattered across the white marbled surface, enhancing the overall look of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 slices of whole wheat bread or 3/4 cup bread crumbs
1 ½ lb ground chicken
1 small onion, grated (about ½ cup)
1-2 garlic cloves, minced
½ cup chopped fresh parsley
3 tbsp chopped fresh mint
1 tsp Aleppo pepper (mild/sweet pepper flakes, more for later)
1 tsp ground coriander
½ tsp sweet paprika
½ tsp Kosher salt (or to taste)
¼ tsp ground pepper (or to taste)
1 large egg
1 tbsp olive oil
Pitted kalamata olives (for serving)
Fattoush salad or Middle Eastern salad (for serving)
Rice (optional, for serving)

Instructions

Step 1: Place the bread into a shallow dish and cover with water. Let it soak for a couple of minutes, then squeeze out all the liquid and place the softened bread into a large bowl.
Step 2: Add the ground chicken, grated onion, minced garlic, chopped parsley, fresh mint, Aleppo pepper, ground coriander, sweet paprika, egg, salt, and pepper to the bowl. Mix everything thoroughly until combined.
Step 3: With wet hands, take a spoonful of the mixture and shape it into an oval patty. Insert a bamboo skewer into the middle and gently form the mixture into a log shape along the skewer. Repeat with the remaining mixture.
Step 4: Refrigerate the kafta skewers until ready to cook.
Step 5: Preheat a gas grill or grill pan over medium heat. Lightly grease the surface with olive oil to prevent sticking.
Step 6: Grill the kaftas for 4-5 minutes on each side, until cooked through and nicely charred on the outside.
Step 7: Serve the grilled chicken kafta with fattoush salad, kalamata olives, and rice if desired. Enjoy!

Tips & Variations

For extra moisture, soak the bread thoroughly but make sure to squeeze out all excess water before mixing.
Substitute fresh mint with dried mint if fresh is not available, but use less as dried herbs are more concentrated.
Add a pinch of cumin or cinnamon for a unique, warm flavor twist.
If you don’t have a grill, cook the kafta in a hot grill pan or broil them in the oven, turning once for even cooking.

Storage

Store any uncooked kafta in an airtight container in the refrigerator for up to 2 days. Cooked kafta can be kept in the fridge for 3-4 days. Reheat gently in a skillet or oven to avoid drying out the meat.

How to Serve

The image shows several grilled chicken skewers arranged closely on a white marbled surface. Each skewer has a single thick layer of ground chicken shaped around the wooden stick, with visible grill marks in dark brown and black stripes. The chicken meat is golden brown with specks of green herbs sprinkled over it and slight charring for texture. In the background, there is a slice of lemon and some green leaves adding color contrast, with pieces of grilled flatbread placed nearby, showing slightly charred marks and a rough texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats instead of chicken?

Yes, ground lamb, beef, or turkey can be used as alternatives. Each will bring its own flavor and texture to the kafta.

How do I know when the kafta is fully cooked?

The kafta should be cooked until the internal temperature reaches 165°F (75°C) for chicken, and the outside is nicely charred. Juices should run clear when cut.