I grew up eating spiced meat skewers at family gatherings, but making them with poultry feels lighter and just as satisfying. The scent of warm cinnamon and onions hitting the hot grill instantly transports me back to those sunny afternoons.
This Chicken Kafta comes together in minutes and keeps the meat incredibly juicy without much effort. It quickly became one of my favorite ways to turn a simple package of ground meat into something special.
Why This Chicken Kafta Will Become Your Go-To Recipe
The seasoning blend is minimal yet provides a deep, savory flavor profile that tastes like it took hours to develop. You only need a handful of fresh ingredients to transform plain chicken into a memorable meal.
It is incredibly versatile since you can shape the mixture into traditional logs on skewers or simple patties for a pan. Cleanup is a breeze because everything mixes together in just one bowl before cooking.
This recipe works perfectly for meal prep since the flavors actually improve after sitting for a few hours. You can easily double the batch to keep some in the freezer for busy nights.
If this dish hit the spot, you’ll want to try my Zesty Tomato Soup Recipe next, plus the Cozy Vegetable Beef Soup Recipe delivers the same bold flavors. Both Zesty Tomato Soup Recipe and Cozy Vegetable Beef Soup Recipe share the same simple approach that makes weeknight cooking stress-free.
Everything You Need for Perfect Chicken Kafta
Here is the shopping list you need to get started:
- Ground chicken: Use lean ground chicken or pulse boneless skinless thighs in a food processor for a juicier texture.
- Fresh parsley: Flat-leaf parsley adds a bright pop of color and an essential herbal note to the meat mixture.
- Yellow onion: Grating the onion ensures it melts into the meat and keeps the patties moist during grilling.
- Garlic clove: A single clove pressed or minced very finely provides a sharp aromatic kick without overpowering the herbs.
- Cinnamon: This warm spice is the secret to authentic Lebanese flavor and pairs surprisingly well with savory meat.
- Salt: It brings out the natural flavors of the poultry and helps the proteins bind together properly.
- Black pepper: Freshly cracked pepper adds just the right amount of gentle heat to the finished dish.
My Method for Chicken Kafta
Let’s get cooking!
- Start by placing your ground chicken, finely chopped parsley, grated onion, pressed garlic, cinnamon, salt, and pepper into a large mixing bowl. Using your clean hands is the best way to mix this, so gently work the ingredients together until they are evenly combined without overworking the meat. You want the herbs and spices distributed throughout the mixture so every bite of Chicken Kafta is perfectly seasoned.
- Prepare a small bowl of water to dip your hands in, which prevents the sticky chicken mixture from clinging to your skin while shaping. Take a portion of the meat mixture and form it into an oblong log shape, roughly one inch thick, either molding it around a wooden skewer or shaping it freely as a long patty. Repeat this process with the remaining mixture, placing each formed piece on a plate or tray until you are ready to cook.
- Preheat your gas grill or a stovetop grill pan to medium-high heat and brush the grates lightly with oil to prevent sticking. Place the skewers or patties onto the hot surface and cook for about four to five minutes on the first side until distinct grill marks appear. Flip them carefully and cook for another four to five minutes until the chicken is firm to the touch and fully cooked through.
My Best Tips for Perfect Chicken Kafta
I always wet my hands with a little cold water or oil before shaping the meat to prevent sticking. This simple trick makes forming the Chicken Kafta logs much faster and keeps the surface smooth.
If you use a food processor for the onion, be sure to squeeze out any excess liquid before mixing it with the meat. Too much moisture can cause the mixture to fall apart when you place it on the hot grill.
Let the raw formed skewers chill in the refrigerator for at least thirty minutes if you have the time. This helps the proteins set so the Chicken Kafta holds its shape better during the cooking process.
How to Serve This Chicken Kafta
I prefer serving these hot off the grill tucked inside warm pita bread with a generous dollop of garlic sauce. A side of crisp fattoush salad cuts through the savory spices for a balanced plate.
You can also serve this Chicken Kafta over a bed of vermicelli rice for a heartier dinner option. It pairs beautifully with roasted vegetables or a simple cucumber yogurt dip on the side.
I’d love for you to follow along with my cooking adventures on Pinterest.
Print
Chicken Kafta Recipe
- Total Time: 22 min
- Yield: 4 servings
- Diet: Low Carb
Description
This easy Chicken Kafta recipe brings the best Lebanese flavors to your table with juicy ground chicken and fresh herbs. It cooks quickly for a simple weeknight meal.
Ingredients
- 2 teaspoons cinnamon
- 1 pound ground chicken
- 1/4 teaspoon black pepper
- 1/4 cup parsley, finely chopped
- 1 garlic clove, pressed
- 1/2 teaspoon salt
- 1/2 small yellow onion, finely chopped
Instructions
- Start by placing your ground chicken, finely chopped parsley, grated onion, pressed garlic, cinnamon, salt, and pepper into a large mixing bowl. Using your clean hands is the best way to mix this, so gently work the ingredients together until they are evenly combined without overworking the meat. You want the herbs and spices distributed throughout the mixture so every bite of Chicken Kafta is perfectly seasoned.
- Prepare a small bowl of water to dip your hands in, which prevents the sticky chicken mixture from clinging to your skin while shaping. Take a portion of the meat mixture and form it into an oblong log shape, roughly one inch thick, either molding it around a wooden skewer or shaping it freely as a long patty. Repeat this process with the remaining mixture, placing each formed piece on a plate or tray until you are ready to cook.
- Preheat your gas grill or a stovetop grill pan to medium-high heat and brush the grates lightly with oil to prevent sticking. Place the skewers or patties onto the hot surface and cook for about four to five minutes on the first side until distinct grill marks appear. Flip them carefully and cook for another four to five minutes until the chicken is firm to the touch and fully cooked through.
Notes
You can use ground turkey as a substitute for chicken if desired.
- Prep Time: 10 min
- Resting Time: 5 min
- Cook Time: 12 min
- Category: Dinner
- Method: Grilling
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 1g
- Sodium: 365mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 100mg
Keywords: chicken kafta recipe, lebanese chicken, easy grilled chicken, healthy dinner