I kept her tricks in my own version so you can enjoy juicy, reliable patties year-round. You can grill them outside in summer, roast them on a sheet pan with veggies, or cook them quickly on the stovetop or even in your air fryer.
Ingredients for the Juiciest Chicken Kofta
Having grown up eating this dish and after making it countless times, I’ve learned a few helpful things about the key ingredients. You’ll find the complete list in the recipe card below, but here are some highlights, including substitutions:
Onion: Both white and yellow onions work. My mom always grated the onion so it blended evenly into the mixture. Be sure to drain the liquid, as grated onions release a significant amount of juice. Red onion would also work, but it would have a slightly sweeter flavor.
Ground chicken: I prefer to use organic chicken when available. Ground chicken made with dark meat adds more richness, but lean ground chicken breast also works if you prefer a lighter option.
Panko breadcrumbs: I usually reach for panko, but regular or seasoned breadcrumbs will also work. For a gluten-free option, use gluten-free breadcrumbs. Half a cup is the sweet spot. Any less and the mixture feels loose, any more and it turns too dense.
Fresh Garlic Cloves: Mince them as finely as you can. Garlic powder works in a pinch, but fresh garlic makes a big difference here.
Baking soda: This is our secret ingredient and one of my mom’s little tricks. A small amount of baking soda alters the pH of the meat, allowing the proteins to bind less tightly, which helps koftas remain tender while retaining their shape. And in case you are wondering, you won’t taste the baking soda in your cooked chicken koftas.
Egg: The egg works as a binder, which is especially helpful with lean ground chicken. Some recipes skip it, but I’ve tested it both ways and find that adding one keeps the patties from falling apart. If you prefer not to use it, the kofta will still work, though they may be a little more delicate when cooking.
Spices & Seasonings: I opted for ground cumin, sweet paprika, kosher salt, and black pepper, but adding ground coriander would also be a great option. If you want some heat, Aleppo pepper or red pepper flakes are great options. Start with a small amount and adjust to taste.
Herbs: I opted for fresh Italian parsley, but any fresh herbs, such as mint or dill, work beautifully.
Optional Add-Ins:
Tomato paste: You can add up to 1 tablespoon to the mixture to add moisture and a pop of color. Red pepper paste also works, but it will slightly change the flavor.
Cheese: Both grated Parmesan cheese and low-moisture mozzarella work well here, about ¼ cup. Parmesan adds a savory umami boost, but it is salty, so be mindful of the salt in the rest of the recipe.
How to Make Chicken Kofta: Step-by-Step Instructions
Step 1 – Prep the onion: Set a fine mesh strainer over a bowl and grab your box grater. Using the large holes, grate the onion and place it right into the strainer. Then, using the back of a spoon, press it down to squeeze out as much juice as you can.
It may feel like extra work, but draining the onion is key for kofta that hold their shape. If you prefer, you can chop the onion instead, but it won’t blend as seamlessly into the mixture.
Step 2 – Mix everything together: Transfer the grated onion to a large mixing bowl, then add the ground chicken, panko breadcrumbs, garlic, baking soda, cumin, paprika, egg, salt, black pepper, red pepper flakes, and parsley.
I like to mix it with my hands, gently working it until just combined. This helps you feel when everything is evenly distributed and prevents overmixing, which can make the patties too dense.
Step 3 – Shape the kofta: Pour a little olive oil (or water) into a small bowl to keep nearby. Scoop about two tablespoons of the mixture, or use a cookie scoop so you’ll get even chicken kofta meatballs.
Lightly oil your hands, and roll and press them into oval-shaped patties. Dip your hands in olive oil as needed to prevent the mixture from sticking to your hands and to help you form smooth, even patties.
Pro Tip: Traditionally, ground chicken koftas are shaped into oval patties, which is how my mom used to make them. You can also roll them into meatballs, flatten them slightly, or even press them onto skewers to make chicken kofta kebabs. Just remember that different shapes may cook a little faster or slower.
Step 4 – Let them rest: Place the shaped kofta on a platter, cover with plastic wrap, and let them sit at room temperature for 10-15 minutes while you heat up your grill, skillet, or oven. This quick rest helps them hold their shape when you cook them. If you are prepping ahead, you can refrigerate them instead.
How To Cook Chicken Kofta
My favorite way to cook chicken kofta is on the grill for those beautiful char marks, but I know that is not always possible. The good news is that they also turn out delicious when cooked in the oven or on the stovetop. Below are the steps for each method:
On The Grill
Step 1 – Preheat and prep the grill: Heat to medium-high and clean the grates thoroughly. A hot, oiled surface keeps the patties from sticking and gives them good grill marks.
Step 2 – Grill the Kofta: Place the patties on the grill and cook for 2 to 3 minutes per side, turning them over to ensure even cooking.
Step 3 – Check for doneness: Use an instant-read thermometer and remove the kofta as soon as the center reaches 165°F (74°C). Pulling them off at exactly the right temperature keeps them juicy and tender.
In The Oven
Step 1 – Preheat the oven: Set your oven to 375°F and line a baking sheet with parchment paper. The parchment not only makes cleanup easier, but it also helps prevent the bottoms of the kofta from sticking or over-browning.
Step 2 – Arrange and Bake: Place the patties in a single layer, leaving some space between each one to allow hot air to circulate. Bake for about 15 minutes, flipping halfway through for even cooking.
Step 3 – Avoid overbaking: Start checking the temperature at the 14-minute mark. Chicken cooks quickly in the oven, and once it reaches an internal temperature of 165°F (74°C), it can dry out rapidly.
On The Stove Top
Step 1 – Heat the skillet: A cast-iron pan works best because it retains heat evenly and provides a good sear for the kofta. Add a tablespoon of olive oil and heat until it begins to shimmer. A hot pan sears the outside quickly, helping to lock in the juices.
Step 2 – Cook the kofta: Place the patties in the skillet and cook 2-3 minutes per side, keeping total cook time under 8 minutes. Medium-high heat gives you golden outsides while keeping the inside tender.
Step 3 – Cook in batches if needed: Avoid overcrowding the pan, as this will lower the temperature and cause the kofta to steam instead of sear. Cooking in two batches is worth it for the better browning and flavor. Check for 165°F (74°C) in the center before serving, so you know they are cooked perfectly.
In the Air Fryer
Step 1 – Preheat: Set your air fryer to 375°F (191 °C) and lightly spray or brush the basket with olive oil to prevent sticking.
Step 2 – Arrange: Lay your chicken koftas in a single layer, leaving a small amount of space between each one to ensure even cooking.
Step 3 – Cook: Air fry for about 12 minutes, flipping them halfway through. They’re ready when the centers reach 165°F (74 °C) on a meat thermometer or when they’re nicely golden on the outside.
How To Make Ahead, Store, Freeze, and Reheat
Chicken kofta is a great make-ahead recipe, whether you’re planning for a busy weeknight or stocking the freezer for later. You can prepare the mixture ahead of time, store leftovers after cooking, or freeze them raw or cooked. Here’s how I handle it:
Make Ahead: Shape the koftas, place them on a baking sheet, wrap with stretch film, and store them in the fridge for up to 24 hours.
Storing Leftovers: You can enjoy them warm or cold. If you’re eating them cold, just let them come to room temperature so they’re not fridge-cold. Store them in an airtight container and they’ll keep in the fridge for 3 to 4 days.
Reheat: My favorite way to reheat is on the stove with just a splash of water in the pan. The steam from the water gently warms the kofta, keeping them from drying out.
You can also pop them in a 300°F (149°C) oven for 5-10 minutes or until they are heated through.
Freeze (raw or cooked): You can freeze them raw or cooked. Below is how I do it.
- Raw: Place the shaped ground chicken kofta on a parchment-lined sheet pan, cover with plastic wrap, and freeze for a couple of hours until firm. Then move them into a freezer bag so they don’t take up much space. They should last up to 3 months this way. When you’re ready to cook, thaw them overnight in the fridge.
- Cooked: Store in a freezer-safe container, pressing out as much air as you can to prevent freezer burn. They’ll keep for up to 3 months. Thaw them in the fridge overnight.
Expert Tips
Even though making this chicken kofta recipe is simple, a few small details can make all the difference in how tender, juicy, and perfectly cooked they turn out. Below are my notes from years of making this recipe, along with what I learned from testing various methods.
- Do not overmix the mixture: Overmixing the meat compresses the protein fibers and squeezes out some of the natural moisture. This is what can make the cooked chicken koftas feel dense instead of soft and tender. I like to mix just until all the ingredients are evenly combined.
- Wet your hands when shaping: Be aware that the meat mixture is very sticky. To make shaping easier, I keep a small bowl of olive oil (or water) nearby and dip my hands in it to keep them moist. A small amount of liquid makes the mixture glide smoothly, resulting in even, smooth patties.
- Avoid cooking straight from the fridge: If you’ve prepped the mixture ahead of time and stored it in the fridge, let it sit at room temperature for 20-30 minutes before cooking. Starting with ice-cold meat can cause the kofta to cook unevenly. Allowing it to come closer to room temperature helps them cook more evenly and stay juicy.
Serving Suggestions for Chicken Kofta
If you’re wondering what to serve with chicken kofta, the good news is that it’s one of the most versatile dishes I make. You can build it into a wrap, pair it with grains, or add it to a mezze platter for entertaining. Here are some of my favorite ways to serve it:
- Wraps: My favorite way to serve kofta chicken is tucked into Homemade Pita Bread or wrapped in soft Lavash Bread, with fresh veggies, and drizzled generously with one of my creamy yogurt sauces, such as Mint Yogurt Sauce or Yogurt Dill Sauce. It’s quick, satisfying, and makes the perfect grab-and-go meal.
- Salad: A simple crisp salad balances the warm spices in the kofta beautifully. Try my Mediterranean Pasta Salad for a crowd-pleasing, make-ahead option, or keep it light with a fresh green salad, such as my Spring Mix Salad or Fattoush.
- Sheet Pan Kofta: For a hands-off option, make a sheet pan chicken kofta dinner by roasting the chicken koftas in the oven with quick-cooking vegetables like onions, bell peppers, and cherry tomatoes. Everything comes out ready at the same time, making it ideal for busy weeknights.
- Mezze Platter: Add these Turkish chicken meatballs to a mezze platter alongside Hummus, Tzatziki, and CAVA’s Feta Sauce, then add some warm bread and a few marinated olives. It’s the easiest way to make dinner feel like a little Mediterranean feast. If you prefer ground beef, my Turkish Meatballs are another great option for a mezze spread.
- Grains: For a more filling plate, serve the kofta over Vermicelli Rice or Seasoned Quinoa. A spoonful of yogurt sauce ties everything together.
FAQs
The biggest difference lies in how the meat is prepared and cooked. In Turkey, we call it chicken kofte. It is made from ground meat mixed with spices and herbs, then shaped into logs, patties, or little meatballs. If you shape it into long cylinders and wrap them around skewers, you get chicken kofta kebab. Kebab, on the other hand, is more about the cooking style and typically refers to chunks of meat, sometimes accompanied by vegetables, grilled on skewers.
The most common reasons are either too much moisture or not enough binding. Be sure to squeeze out as much juice as possible from the onion before adding it to the mixture. Additionally, letting the shaped kofta rest for 10-15 minutes before cooking also helps them stay together.
Other Mediterranean Chicken Dinners You Might Like
If you enjoyed this chicken kofta recipe, here are a few other Mediterranean chicken dinners to add to your weeknight rotation:
- For a customizable meal prep-friendly dinner, my Chicken Shawarma Bowl is a great choice. It is a great dinner you can make ahead and enjoy during the week.
- If you love a mix of savory, spicy, and sweet, my Harissa Honey Chicken is always a hit. All you need is 30 minutes of marinating time.
- For a hands-on Mediterranean chicken recipe, try cooking Chicken Kabobs in the Oven.
Photos by Tanya Pilgrim.
Chicken Kofta Recipe
Ingredients
- 1 onion, medium-size / peeled (about ½ cup)
- 1 lb ground chicken
- ½ cup panko breadcrumbs
- 2 cloves garlic, minced
- ¼ teaspoon baking soda
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 egg
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- ¼ cup fresh Italian parsley, chopped
- 1 tablespoon olive oil, to use when shaping the kofta (or water)
Instructions
- Place a fine mesh strainer over a bowl and set it aside. Using the large holes of a box grater, grate the onion*. Place the grated onion into the strainer. Using the back of a spoon, strain all of its juices. Transfer the onion to a large mixing bowl. Discard the juices.
- Into that same bowl, add 1 lb ground chicken, ½ cup of panko breadcrumbs, 2 cloves of minced garlic, ¼ teaspoon of baking soda, 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, 1 large egg, 1 ½ teaspoon of kosher salt, ½ teaspoon of black pepper, ¼ teaspoon of red pepper flakes, and ¼ of chopped fresh parsley.
- Mix with clean hands until well combined.
- Pour the olive oil into a small bowl. To shape the kofta, scoop about 2 tablespoons of the mixture, oil your hands lightly, and form into 10 oval patties (or your preferred shape). A cookie scoop works well for even portions.
- Arrange the koftas on a platter, cover with plastic wrap, and let them rest at room temperature for 10-15 minutes before cooking.
Cooking On The Grill
- Preheat a gas grill to medium-high heat. Clean the grates, then oil them using a paper towel dipped in oil.
- Grill the kofta for 2-3 minutes for each side, turning often, until lightly golden brown and cooked through. They’re ready when an instant-read thermometer inserted into the center registers 165°F.
- Transfer to a plate and let rest for 5-10 minutes before serving.
In The Oven
- Preheat your oven to 375 °F (191°C). Line a baking sheet with parchment paper and set it aside.
- Arrange the chicken koftas on the baking sheet and bake for 15 minutes, flipping them halfway through the cooking process for even baking.
On The Stove top
- Heat a tablespoon of olive oil in a cast-iron skillet (or a large non-stick skillet) over medium high heat until shimmering.
- Place the patties in the skillet, and cook undisturbed, for 2-3 minutes or until lightly golden brown. Continue to cook each side, turning every 2-3 minutes. It should take no more than 8 minutes to cook.*
In The Air Fryer
- Preheat your air fryer to 375 °F (191°C). Lightly spray (or brush) it with oil.
- Arrange the koftas in a single layer, leaving enough room between each patty for air to circulate.
- Air fry for 12-13 minutes, turning them halfway through, until the center of a chicken kofta registers 165°F (74 °C) when inserted with a meat thermometer.
Notes
- Yields: This recipe makes about 10 chicken koftas. The nutritional values listed below are per kofta.
- Grating the onion: I know that grating the onion is the most time-consuming part of this recipe, and I think it is worth the effort, as it allows the onion to blend seamlessly into the meat mixture. However, if you prefer, you can chop your onion finely. Be sure to remove any juices (if present) before use.
- Baking soda: The small amount of baking soda helps keep the koftas hold their shape. In case you are wondering, no, you won’t taste it in the finished dish.
- Do not overcrowd the pan*: When cooking on the stove, it is best to cook your koftas in batches to achieve a good crust. If you cook them all at the same time, koftas will steam instead of sear.
- Storing leftovers: Once your chicken patties come to room temperature, you can place them in an airtight container and store it in the fridge for up to 4 days. You can enjoy them cold or warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe. Thanks.
I am happy to hear that you liked it Judah. Thanks for coming by.