Chicken Kafta Recipe – Lebanese Special
Chicken Kafta is a Lebanese classic—a lighter twist on the traditional beef or lamb version. It features ground chicken blended with fresh herbs, onion, garlic, and warm Middle Eastern spices, then shaped into patties or skewers and grilled to juicy perfection. Bursting with flavor and incredibly versatile, Chicken Kafta can be served with rice, tucked into pita wraps, or paired with creamy hummus or garlic sauce.
- 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 :
Juicy Tip: Use ground chicken thighs rather than breast for more moisture and flavor.
Serving Ideas: Wrap in pita with pickles and hummus for a perfect lunch!
Make Ahead: The mixture can be made a day in advance and kept in the fridge.
Freezer Friendly: Shape and freeze raw kafta for up to 2 months. Cook straight from frozen.
Herb Boost: Add cilantro or dill for variation if desired.
