These chicken kufta kebab’s are so flavorful, succulent, and easy to prepare! They are hearty, healthy and a great option for a chicken dish that is just fantastic. My family rarely ever made chicken kufta as it isn’t as common in Middle Eastern cuisine. Often, we make kufta out of beef or lamb or a mixture of both. My beef kofta recipe is actually one of the most popular on my blog; so definitely check it out too!
How was I introduced to Chicken Kufta Kebab?
It wasn’t until our family grew that chicken kufta kebab was more so introduced to us. I’ve tried it at restaurants prior and always liked it but my parents were skeptical until trying my sister-in-law’s mother’s chicken kufta kebab. It was spectacular, to say the least, and now my family always requests them especially since they are leaner than the beef kufta we are accustomed to,
My sister-in-law is of Pakistani descent and this dish is very common in South Asian cuisine. I am so happy that I was able to Facetime with her lovely mom to make this recipe for you all! I hope I did her version justice. Promise that this chicken kufta kebab is worth trying the next time you come across ground chicken. You can prep the chicken mixture days ahead of time and cook on the stovetop.
If you give this recipe a try, please tag me on your Instagram so I can see it and leave a comment below!
Chicken Kufta Kebab
- 1 lb Ground chicken
- 1/2 cup Cornmeal Breadcrumbs are a substitute but I used cornmeal
- 1 Egg beaten
- Salt & Pepper to taste
- 1/2 tsp Turmeric
- 1 tsp Chili Powder
- 1 tbsp Garlic Powder
- 1/2 tbsp Onion Powder
- 1 tsp Cumin
- 1 Jalapeno
- 1 tbsp Fresh Ginger
- 4 Garlic cloves
- Handful of Fresh Cilantro
- 1 White onion, small
- Vegetable oil, for pan searing
- In a food processor, blend the onion, cilantro, garlic, ginger, and jalapeno until fine. Drain the excess liquid from this mixture so it does not add too much moisture to the chicken kufta mixture.
- Add this to the ground chicken along with all the seasonings, egg, and cormeal. Mix thoroughly.
- Place in the fridge for at least 20 minutes to chill so it is easier to shape. You can even leave this for up to 4 days in the fridge before cooking.
- Shape into kebabs which is like a thick sausage in appearance. It may be easier to lightly wet your hands while shaping.
- In a hot pan with 2 tbsp of vegetable oil, add just enough kebabs to not overcrowd the pan. This is dependent on the size of the pan you are using. Cook for about 5 minutes on medium-high heat on each side until you have a golden brown sear and fully cooked through.
- Enjoy in a sandwich, on top of a salad, or with rice for a delicious meal!