Wasfetna

Kofta kebab

Chicken mince kofta with onion and parsley, shaped and grilled until cooked through.

Kofta kebab — Chicken mince
Cooking time
1 hr
Hands-on time
28 min
Free time
32 min
Difficulty
Medium
Cuisine
Levantine
Contains
Gluten

Ingredients

5people

Amounts follow the number of people

For the marinade

For the kofta

For serving

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Skewers — The kofta is molded around them; without skewers you get patties, not kebab.
  • Charcoal grill or griddle — Hot before the skewers go on so the chicken grips immediately.
  • Food thermometer

Method

  1. Knead the chicken with the squeezed onion, parsley and spices until it holds together.

    10 min
    You’ll know it’s ready when

    The mixture is sticky and does not separate.

  2. Cool it for half an hour, then shape it into fingers around the skewers with a wet hand.

    32 minYou can walk away
    You’ll know it’s ready when

    The fingers are even and stay on the skewer.

  3. Grill the chicken kofta on a preheated, oiled grill, turning carefully, until the center reaches 74°C. Use an electric or stovetop grill; charcoal grilling belongs outdoors.

    15 min
    You’ll know it’s ready when

    The thickest part reaches 74°C. Timing is a guide; continue cooking if needed.

  4. Serve it on bread with onions and sumac.

    3 min
    You’ll know it’s ready when

    Serve immediately while hot.

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