Chicken Kofta Kebab

Ingredients

• 454 g (1 lb)Ground chicken
• 75 g (½ cup)Cornmeal (optional; breadcrumbs can be used instead)
• 1Egg (optional, beaten)
• To tasteSalt and pepper
• 2.5 ml (½ tsp)Turmeric
• 5 ml (1 tsp)Chilli powder
• 15 ml (1 tbsp)Garlic powder
• 7.5 ml (½ tbsp)Onion powder
• 5 ml (1 tsp)Cumin
• 1Jalapeño
• 1 tbspFresh ginger
• 4 clovesGarlic
• A handfulFresh coriander
• 1 smallWhite onion
• For pan-searing; use 30 ml (2 tbsp) in the panVegetable oil

Instructions

1. 1

   Blend the aromatics

   In a food processor, finely blend the onion, coriander, garlic, ginger and jalapeño. Drain away the excess liquid so the mixture does not make the chicken mixture too wet.

2. 2

   Mix the ingredients

   Add the blended mixture to the ground chicken with the seasonings, egg and cornmeal. Mix thoroughly.

3. 3

   Chill the mixture

   Refrigerate for at least 20 minutes to make shaping easier. The recipe notes that the mixture can be left in the fridge for up to 4 days before cooking.

4. 4

   Shape the kebabs

   Form the mixture into thick sausage-shaped kebabs. Lightly wetting your hands can make shaping easier.

5. 5

   Sear until cooked

   Heat 30 ml (2 tbsp) vegetable oil in a hot pan. Add only as many kebabs as will fit without crowding, then cook over medium-high heat for about 5 minutes on each side, until golden brown and cooked through. Alternatively, air-fry at 200°C (400°F) for 6 minutes on each side, until cooked through.

6. 6

   Choose your serving

   Serve the kebabs in a sandwich, on a salad or with rice.

What are chicken kofta kebabs?

Kofta refers to seasoned ground meat shaped into balls or elongated kebabs, with versions found across South Asia, the Middle East and beyond. This Pakistani-inspired version uses chicken with fresh aromatics and pantry spices.

The cornmeal helps bind the mixture, while draining the blended onion and herbs keeps it from becoming overly wet. A hot pan gives the outside colour while the kebabs cook through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 9g protein, 7g carbs, 4g fat.

The chicken provides most of the protein, while the cornmeal contributes carbohydrates; the egg and cooking oil contribute much of the fat. Serve a couple of kebabs with plenty of salad or vegetables to balance the plate, or add rice when you want a more filling meal.

Why drain the aromatics?

Moisture control: onion, coriander, ginger, garlic and jalapeño release liquid when blended. Drain off the excess before mixing them into the chicken so the kebabs are easier to shape and less likely to fall apart.

Binding and shaping

Cornmeal: it is the binder used in this recipe, while breadcrumbs are offered as a substitute. The egg is optional, so the mixture can be made without it; chill it well to help with handling.

Shaping: aim for thick, evenly sized sausages so they cook at a similar rate. Wet hands lightly if the mixture sticks.

Getting a good sear

Pan space: cook in batches rather than crowding the pan. Overcrowding can lower the heat and make it harder for the kebabs to brown.

Doneness: look for a golden-brown exterior and check that the centres are cooked through. If using a food thermometer, ground chicken should reach 74°C in the centre.

Chilling and timing

The minimum chill is 20 minutes, which firms the mixture enough to shape more neatly. You can use that time to prepare rice, salad or sandwich accompaniments.

Food safety: because this mixture contains raw chicken, refrigerate it promptly and use it within 1–2 days, or freeze it if you need to keep it longer. Thaw frozen mixture in the fridge before shaping and cooking.

How to serve them

Rice: serve the kebabs with rice for a straightforward plate, adding salad or vegetables alongside.

Sandwich or salad: tuck them into bread or slice them over salad. Their bold seasoning works well with a cooling yoghurt-based sauce, if you have one.

Recipe notes & tips

• Drain the blended aromatics well before adding them to the chicken.
• Chill the mixture for at least 20 minutes so it is easier to shape.
• Wet your hands lightly if the mixture clings while shaping.
• Keep kebabs similar in size so they cook at a similar pace.
• Cook in batches to leave room for browning in the pan.
• Check the centre of the thickest kebab to confirm it is cooked through.

Variations

• Use breadcrumbs: swap them for the cornmeal as the recipe suggests.
• Skip the egg: leave it out, then chill the mixture thoroughly before shaping.
• Adjust the heat: use less jalapeño or chilli powder for a milder kebab.
• Air-fry the kebabs: cook at 200°C for 6 minutes on each side, until cooked through.
• Make a rice bowl: serve the kebabs over rice with salad or vegetables.

Common mistakes to avoid

• Leaving excess liquid: drain the blended aromatics so the mixture is easier to handle.
• Skipping the chill: refrigerate for at least 20 minutes before shaping.
• Making uneven kebabs: shape them to a similar thickness for more even cooking.
• Crowding the pan: cook in batches so the kebabs can brown properly.
• Relying only on colour: check that the centre is cooked through, not just the outside.
• Keeping raw chicken too long: use the chilled mixture within 1–2 days or freeze it.

How to store

Refrigerate cooked kebabs in a covered container and use within 3–4 days. Reheat until piping hot in a pan, oven or microwave. For food safety, use raw chicken mixture within 1–2 days in the fridge, or freeze it for longer storage.

Frequently asked questions