These CHICKEN KOFTA KEBABS are packed with warm spices, fresh herbs, and a touch of lemon for brightness. Baked until juicy and broiled for a golden finish, they’re easy to make and perfect with rice, pita, or a crisp cucumber salad. A quick microwave test lets you adjust the seasoning before cooking—no guesswork needed.
Some weeknights, we want something more exciting than the usual rotation of stir-fries, pastas, or sheet pan meals but still simple enough to pull off without breaking a sweat. That’s where these Chicken Kofta Kebabs come in. They’re inspired by the kebabs we’ve had at Mediterranean restaurants and backyard family cookouts, but adapted for the oven, making them totally doable even on a Tuesday night.
The flavor here is all about layers: earthy cumin, sweet paprika, bright herbs, and a little lemon juice to tie it all together. We like to add a bit of harissa for a gentle heat, though it’s totally optional. Everything gets mixed into the ground chicken for a mixture that tastes like it’s been marinating all day even though it hasn’t.
There’s also no grill required — just a hot oven and a broiler to finish. The chicken stays tender thanks to the onion and herbs, and broiling at the end adds that golden, slightly crisp finish that makes kebabs so satisfying. We usually serve them with fluffy rice or toasted pita, a dollop of tzatziki, and something crunchy on the side like a cucumber and tomato salad. If you have leftovers, they’re amazing wrapped up the next day for lunch.
These kofta kebabs have become a go-to in our kitchen for when we want to eat something that feels nourishing, flavorful, and a little bit festive. And once you try them, they might just earn a spot in your regular weeknight lineup too.
IN THIS RECIPE...
What do I need to make these kebabs?
- GROUND CHICKEN: The base of the kebab — lean, mild, and tender. For extra juiciness, use a mix that includes some dark meat (like thigh meat), if available.
- Substitutions: Ground turkey for a leaner option or ground beef/lamb for a richer flavor.
- ONION: Adds moisture and depth of flavor. Sweet or yellow onions both work well.
- GARLIC: Fresh minced garlic gives the kebabs their depth, pairing perfectly with the earthy spices.
- PARSLEY: Brings freshness and color.
- MINT: This may surprise some, but mint gives the kebabs a cooling brightness that lifts the whole dish. If you’ve never had mint in savory food before, trust us—it works beautifully.
- CUMIN, CORIANDER, PAPRIKA: A trio of bold, warming spices.
- HARISSA (optional): Adds gentle heat and complexity. You can leave it out or swap in a pinch of cayenne, chili flakes, or Aleppo pepper for a different kind of spice.
- OREGANO: Adds an herbal, Mediterranean note. Dried oregano works great here and helps round out the overall seasoning blend.
- SALT: Don’t be alarmed by the amount—it’s spread throughout 1½ pounds of chicken and lots of aromatics.
- LEMON JUICE: Adds brightness and helps balance the richness of the meat. It also enhances the herbs and cuts through the warmth of the spices.
Step-by-Step Instructions
1. Preheat and Prep the Pan
Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the foil — this allows air to circulate and helps the kebabs cook evenly and develop a nice crust. (Note: No problem if you don’t have a wire rack. Simply place the kebabs directly on the foil.)
2. Soak the Skewers (If Using Wooden Ones)
If you’re using wooden skewers, soak them in cold water for at least 15–20 minutes while you prepare the mixture. This prevents the wood from burning in the oven and helps the chicken cling to the skewer more easily.
3. Mix the Seasoning Base
In a large mixing bowl, combine all the ingredients except the ground chicken. Mix thoroughly until everything is well combined. You want the aromatics and spices to be evenly distributed before adding the meat.
4. Add and Combine the Chicken
Add the ground chicken to the bowl and gently mix using your hands or a spatula. Try not to overwork the mixture — just enough so everything is fully incorporated and evenly seasoned. Overmixing can lead to dense kebabs.
5. Taste and Adjust Seasoning
Scoop out about a teaspoon of the mixture and place it in a small microwave-safe bowl. Microwave on high for 15–20 seconds, then let it cool for a few seconds and taste. Adjust salt, lemon, or spices as needed based on your taste preference. This little trick saves you from underseasoned kebabs!
6. Form the Kebabs
Take about ½ cup of the mixture at a time and gently shape it around a skewer. Place each kebab on the wire rack as you go. Repeat until all the mixture is used up.
7. Bake the Kebabs
Place the baking sheet in the preheated oven and bake for 20–25 minutes, or until the kebabs are fully cooked through. The surface should look slightly browned and firm.
8. Broil for a Golden Finish
Switch your oven to broil (high) and broil the kebabs for an additional 2–5 minutes, watching closely. This adds beautiful color and a lightly crisped exterior, mimicking the effect of a grill without the extra effort.
9. Serve and Enjoy
Serve the kebabs hot with your choice of sides: warm pita or flatbread, rice, tzatziki, or a refreshing cucumber salad.
Different Cooking Methods
Air Fryer
Preheat your air fryer to 400°F. Lightly grease the basket to prevent sticking.
Place the shaped kebabs in a single layer (you may need to work in batches), and air fry for 10–12 minutes, flipping halfway through.
Check that the internal temperature reaches 165°F, and broil in the oven for 1–2 minutes if you want extra browning — though most air fryers do a great job crisping on their own.
Grill
Preheat your grill to medium-high heat and oil the grates well.
Place the kebabs directly on the grates or use a grill basket if you’re worried about sticking.
Grill for 4–5 minutes per side, turning gently, until cooked through and nicely charred.
Let rest for a couple minutes before serving to lock in the juices.
Related Recipes
Chicken Kofta Kebabs
Ingredients
- ½ sweet or yellow onion finely diced
- 1 tablespoon garlic minced
- ¼ cup parsley finely chopped
- 2 tablespoons fresh mint finely chopped
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon paprika
- 1 teaspoon harissa optional
- 2 teaspoons oregano
- 1 ½ tablespoons salt
- 2 tablespoons fresh lemon juice
- 1 ½ pounds ground chicken
Instructions
- Preheat the oven to 425°F. Prepare a large baking sheet by covering it in aluminum foil. Then, place a wire rack on top of the foil (if you don’t have a wire rack, you can place the kebabs directly on the foil).
- If using wooden skewers, soak them in cold water while you prepare the kebab mixture. This prevents the skewers from burning and prevents the meat from falling off.
- Next, mix all the ingredients together in a large mixing bowl, except for the ground chicken. Then, add the ground chicken and mix until the seasoning mixture is evenly distributed. Taste the mixture for seasoning by warming about a teaspoon of it up on high in the microwave for 15-20 seconds. Adjust as necessary!½ sweet or yellow onion, 1 tablespoon garlic, ¼ cup parsley, 2 tablespoons fresh mint, 1 tablespoon cumin powder, 1 tablespoon coriander powder, 1 tablespoon paprika, 1 teaspoon harissa, 2 teaspoons oregano, 1 ½ tablespoons salt, 2 tablespoons fresh lemon juice, 1 ½ pounds ground chicken
- Take about ½ cup of the ground chicken mixture and spread it out onto a skewer. Place the skewer on the wire rack. Repeat for the remaining mixture!
- Bake for 20-25 minutes, until the chicken is cooked through and has reached an internal temperature of 165°F.
- Finally, broil on high for 2-5 minutes until the kebabs are nice and browned.
- Serve with rice, pita bread, tzatziki sauce, and/or a cucumber salad and enjoy!