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two chicken kofta with hummus, salad and pita on blue plate for serving

Grilled Chicken Kofta


  • Author: Suzy Karadsheh
  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Total Time: 38 minutes
  • Yield: Serves 4 (2 kofta patties each) 1x
  • Diet: Low Fat
Scale

Ingredients

  • 1 small piece sliced sandwich bread (I used whole wheat bread. Gluten free bread if needed)
  • 1 ½ lb ground chicken
  • 1 small onion, grated (about 1/2 cup grated onion)
  • 1 garlic clove, minced
  • ½ cup chopped fresh parsley
  • 3 tbsp chopped fresh mint
  • 1 ½ tsp Aleppo pepper (mild/sweet pepper flakes), more for later
  • 1 tsp ground coriander
  • ½ tsp sweet paprika
  • Salt and pepper
  • 1 egg (raw)
  • Drizzle extra virgin olive oil (I used Private Reserve Greek EVOO)

To serve (optional)


Instructions

  1. Toast the bread until golden brown. Place it in a small bowl and cover with water. Let it sit until tender then squeeze the bread to wring out all the water (it should fall apart into smaller pieces).
  2. Place the bread in a large mixing bowl. Add the ground chicken, onion, garlic, fresh parsley, mint, spices and a dash of salt and pepper. Add the egg and a drizzle of extra virgin olive oil. Using clean hands, mix the chicken mixture until everything is well combined.
  3. Wet your hand with a tiny bit of water and begin to form the chicken mixture into 8 oval patties that are about 1 to 1 1/2-inch in thickness (the chicken mixture may feel a bit sticky, which is fine, but the wet hands should help). Arrange the kofta patties on a tray or large plate and refrigerate for  15 to 20 minutes or so just while the grill is heating.
  4. Grease the grates of a gas grill or an indoor griddle with a little bit of oil and heat to medium-high. Place the kofta on the grill and cook for 4 to 5 minutes per side until fully cooked through (use spatula to carefully turn the kofta over halfway through cooking).
  5. Serve immediately, garnished with another sprinkle of Aleppo pepper or chili pepper flakes and  your choice of sides (in this post, I served the kofta with homemade hummus, simple Mediterranean salad, pita bread and some olives).

Notes

  • Cook’s Tip: Aleppo pepper is a fairly mild chili pepper with a little bit of a kick, it has some hints of sweetness that’s similar to the best kind of sundried tomatoes. Find it at our online shop here. If you must substitute Aleppo, you may be able to use a combination of Ancho chile powder and red pepper flakes (it will not be exactly the same, however).
  • Category: Dinner
  • Method: Grilled
  • Cuisine: Mediterranean

Keywords: Chicken Kofta, Chicken Kafta, Chicken kofta Kebab