Ground Chicken Kofta Recipe (Lebanese-Style, Juicy and Flavorful)
These Lebanese-style ground chicken kofta are packed with warm spices, fresh herbs, and grilled to juicy perfection. A quick, healthy Middle Eastern recipe the whole family will love.
The Lebanese Ground Chicken Kofta You Will Make on Repeat
If you have never made homemade kofta before, this is the recipe that will change everything. These Lebanese-style ground chicken kofta are fragrant with warm spices like cumin, coriander, cinnamon, and allspice. They are smoky on the outside, incredibly juicy on the inside, and come together in under 40 minutes. Whether you are exploring Middle Eastern recipes for the first time or already love the flavors of Lebanese and Turkish cuisine, this dish delivers every single time.
Kofta is one of those beautiful recipes that shows up all across the Mediterranean and Middle East, from Greek recipes to Turkish recipes to the beloved street-food stalls of Beirut. Each region puts its own spin on the spice blend and cooking method, but the soul of the dish is always the same: seasoned ground meat, skillfully shaped and cooked over high heat until gloriously charred.
Using quality tools and fresh spices makes a genuine difference in a recipe like this. A good cast-iron grill pan gives you those beautiful sear marks indoors, and freshly ground spices elevate the flavor far beyond anything pre-mixed.
Why Ground Chicken Works So Well Here
Ground chicken gets a bad reputation for being dry, but that is almost always a technique problem rather than an ingredient problem. The key is two things: grating the onion rather than chopping it (so the moisture distributes evenly throughout the mixture), and chilling the shaped kofta before cooking so they hold together on the grill.
The result is a lighter, leaner kofta that still has incredible depth of flavor. It fits naturally into a Mediterranean diet, making it a smart weeknight option that does not feel like a compromise.
Chef's Tip: Squeeze as much liquid as possible out of the grated onion before adding it to the mix. Too much moisture is the number one reason kofta fall apart on the grill.
The Spice Blend That Makes This Recipe
The spice blend here draws from classic Lebanese recipes and broader Middle East recipes traditions. Here is what each spice brings to the table:
- Cumin and coriander form the warm, earthy backbone
- Smoked paprika adds a subtle smokiness without heat
- Cinnamon and allspice are the signature move in Lebanese cooking, adding a gentle sweetness that makes the savory flavors pop
- Cayenne is optional but gives a quiet, building heat that rounds everything out
Together, they create that unmistakable aroma that fills your kitchen and tells everyone dinner is going to be something special.
Serving Ideas for a Full Spread
These ground chicken recipes shine brightest when you build a proper spread around them. Think:
- Warm pita or flatbread
- Creamy toum (Lebanese garlic sauce) or a simple yogurt-lemon dip
- A cucumber-tomato salad with fresh mint
- A scoop of hummus on the side
- Pickled turnips for brightness and crunch
This is the kind of meal that turns a Tuesday into something worth gathering around.
Ready to bring the flavors of the Mediterranean right to your table? Here is everything you need:
Ground Chicken Kofta Recipe (Lebanese-Style, Juicy and Flavorful)
These Lebanese-style ground chicken kofta are packed with warm spices, fresh herbs, and grilled to juicy perfection. A quick, healthy Middle Eastern recipe the whole family will love.
Ingredients
- 1 1/2 lb ground chicken, preferably 93% lean
- 1 yellow onion, grated and excess moisture squeezed out
- 3/8 cup fresh flat-leaf parsley, finely chopped
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 1/4 tsp allspice
- 1/4 tsp cayenne pepper, optional, adjust to taste
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp olive oil, for brushing the grill or pan
- 8 wooden or metal skewers, if wooden, soak in water for 30 minutes before use
Instruction
If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning.
In a large bowl, combine the ground chicken, grated onion (squeezed dry), parsley, garlic, cumin, coriander, smoked paprika, cinnamon, allspice, cayenne (if using), salt, and black pepper.
Mix with your hands until the spices and aromatics are fully incorporated. Do not overmix or the kofta will become dense.
Divide the mixture into 8 equal portions. With damp hands, shape each portion around a skewer into a long, oval log about 4 to 5 inches in length, pressing firmly so it adheres.
Place the skewered kofta on a plate and refrigerate for at least 15 minutes. This helps them hold their shape on the grill.
Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Brush the grates or pan generously with olive oil.
Grill the kofta for 5 to 6 minutes per side, turning once, until the internal temperature reaches 165 degrees F (74 degrees C) and the exterior is nicely charred.
Transfer to a serving platter and let rest for 3 minutes before serving. Serve with warm pita, garlic sauce, sliced cucumber, tomato, and fresh parsley.
Equipment
- Large mixing bowl
- Box grater
- 8 wooden or metal skewers
- Grill, grill pan, or cast-iron skillet
- Instant-read meat thermometer
- Tongs
Notes
Storing and Reheating Leftovers
Leftover kofta reheat beautifully, making them ideal for meal prep. Slice them off the skewers and pack them in an airtight container. They are wonderful tucked into a pita the next day with a handful of greens and a drizzle of tahini. You can also freeze the uncooked shaped kofta for up to two months, making this one of those deeply practical chicken dishes recipes that rewards a little advance planning.
