Chicken Kafta Recipe – Lebanese Special
Chicken Kafta is a Lebanese classic—ground chicken mixed with fresh herbs, garlic, and warm Middle Eastern spices, shaped into patties or skewers and cooked until juicy and golden. This lighter version, using chicken thighs, balances flavor and moisture beautifully, while onion, parsley, cumin, paprika, and a hint of cinnamon bring depth and warmth. Perfect for grilling or pan-searing, Chicken Kafta is versatile enough to serve with fluffy rice, warm flatbread, or inside pita wraps with garlic sauce or hummus for a satisfying meal.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Chicken Kafta Ingredients:
- 500g (1.1 lb) ground chicken (preferably thigh meat)\
- 1 small onion, grated or finely minced
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 1 tbsp fresh mint, finely chopped (optional)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp cinnamon
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper, to taste
- 1 tbsp olive oil (plus more for cooking)
- Skewers (optional, if grilling)
Mix Ingredients:
In a large bowl, combine ground chicken, onion, garlic, parsley, mint, spices, olive oil, salt, and pepper. Mix until well combined. Don’t overmix or the mixture can become tough.
Shape the Kafta:
With oiled hands, form into small oval patties, logs, or shape around skewers. Chill for 10–15 minutes to help them hold shape.
Cook the Kafta:
Grill: Preheat grill or grill pan over medium heat. Cook kafta for 4–5 minutes per side, or until golden and fully cooked.
Pan-Fry: Heat a little oil in a skillet and cook for about 5–6 minutes per side until nicely browned and cooked through.
Oven: Bake at 200°C (400°F) for 20–25 minutes, flipping halfway through.
Serve:
Serve hot with rice pilaf, flatbread, or tabbouleh. Add garlic sauce or tahini dip on the side.
Recipe Notes :
Juiciness Tip: Marinate using chicken thighs (not just breast) to help keep the kafta moist and flavorful.
Shape Holding: Chill the shaped kafta for 10–15 minutes before cooking so they hold their form while grilling or pan-frying.
Cooking Methods: You can grill, pan-fry, or bake at ~200 °C (400 °F), flipping halfway to ensure even cooking.
Make Ahead & Freezing: The kafta mixture can be prepared a day in advance; raw shaped kafta can also be frozen for up to two months.
Serving Suggestions: Serve with rice pilaf, tabbouleh, or flatbread; add garlic sauce, tahini dip, or pickles for extra flavor.
