Chicken Kafta Skewers

Ingredients

• 680 gboneless chicken breast (or ground chicken)
• 1/2red or yellow bell pepper, finely chopped
• 1/2 smallred onion, finely chopped
• 1Roma tomato, seeds removed and finely chopped
• 4 clovesgarlic, minced
• 8 gparsley, finely chopped
• 15 mlmild red pepper paste
• 1/4 teaspoonblack pepper
• 1 teaspoongarlic powder
• 1 teaspoonsumac
• 1 teaspoonpaprika
• 1 teaspoon7 spice
• 1 teaspoonsalt
• 1/2 teaspoonAleppo pepper
• 1/2 teaspoonturmeric
• 22.5 mlbreadcrumbs
• 1/4 teaspoon (optional)bicarbonate of soda

Instructions

1. 1

   Grind the chicken

   If using chicken breast pieces, put them in a food processor and process until completely minced.

2. 2

   Add the vegetables

   Mix the finely chopped vegetables into the chicken. You can also use a food processor to chop the vegetables.

3. 3

   Season and chill

   Add the seasonings and breadcrumbs, then mix well. Cover and refrigerate for at least 2 hours.

4. 4

   Soak the skewers

   While the chicken chills, soak wooden skewers in cold water if you are using them.

5. 5

   Bake the skewers

   Heat the oven to 213°C. Shape the chicken mixture around the skewers and bake for 15 minutes, or until the centre reaches 74°C. The recipe notes that its batch took 14 minutes.

What are chicken kafta skewers?

Kafta is a Middle Eastern style of seasoned minced meat shaped onto skewers. This chicken version uses familiar kafta seasonings with chopped pepper, onion, tomato and parsley mixed through the meat.

The finely chopped vegetables add moisture and flavour, while the breadcrumbs help bind the mixture. Baking keeps the method straightforward and avoids needing to brown the skewers in batches on the hob.

Nutrition and macros by portion

The nutrition label shows one serving as written: 229 calories, 37g protein, 7g carbs, 5g fat.

Chicken supplies most of the protein, while the small amount of breadcrumbs and the vegetables contribute most of the carbohydrates. The chicken and breadcrumbs also account for much of the fat, with the chicken breast keeping the mixture relatively lean; serve a skewer with salad and a modest portion of rice or flatbread to round out the plate.

Choosing and preparing the chicken

Chicken: Use boneless breast pieces and grind them in a food processor, or start with ground chicken. Stop processing once the meat is minced; avoid turning it into a smooth paste.

Vegetables: Chop the pepper, onion and tomato finely so they distribute through the mixture and are less likely to make it difficult to shape. Removing the tomato seeds also limits excess moisture.

Building the seasoning

Spices: Sumac, paprika, turmeric, Aleppo pepper and 7 spice give the chicken its fragrant, savoury character. Mild red pepper paste adds another layer of pepper flavour.

Mixing: Work the seasonings and breadcrumbs through the chicken evenly. The optional bicarbonate of soda is included to help the mixture retain moisture.

Why the chilling time matters

Chilling: Cover the mixture and refrigerate it for at least 2 hours, as directed. This gives the mixture time to firm up before shaping it onto the skewers.

Wooden skewers: Soak them in cold water while the chicken chills. This is the preparation specified in the recipe for wooden skewers.

Shaping and checking doneness

Shaping: Press the chicken mixture around each skewer in an even layer so it cooks consistently. Keep the portions similar in thickness for more even baking.

Doneness: Bake at 213°C for 15 minutes, checking the thickest part for a centre temperature of 74°C. The recipe reports a 14-minute bake for its own batch, so begin checking around then.

What to serve alongside

A fresh salad, flatbreads or rice make easy partners for the spiced chicken. A yoghurt-based sauce or extra parsley can bring a cooling contrast to the pepper and spices.

For a fuller spread, add chopped vegetables or a simple grain salad. Serve the skewers soon after baking while they are hot and tender.

Recipe notes & tips

• Chop the vegetables finely so they mix evenly into the chicken.
• Remove the tomato seeds to avoid adding unnecessary moisture to the mixture.
• If using chicken breast, pulse it in the food processor until minced rather than blending it smooth.
• Chill the covered mixture for at least 2 hours before shaping.
• Soak wooden skewers in cold water while the mixture chills.
• Check the thickest part of a skewer with a thermometer rather than relying on colour alone.

Variations

• Use ground chicken: Start with ground chicken instead of processing breast pieces.
• Choose the pepper: Use either red or yellow bell pepper as listed.
• Adjust the heat: Reduce or increase the Aleppo pepper to suit your preference.
• Add a cooling side: Serve with a yoghurt-based sauce alongside the skewers.
• Make it a platter: Pair the chicken with salad, rice or flatbreads.

Common mistakes to avoid

• Coarsely chopped vegetables: They can make the mixture uneven; chop them finely before mixing.
• Wet tomato: Excess seeds and pulp can loosen the mixture; remove the seeds as directed.
• Overprocessing the chicken: A smooth paste is harder to shape; stop once the meat is minced.
• Skipping the chill: The mixture may be harder to shape; refrigerate it for at least 2 hours.
• Guessing doneness: Cooking time can vary; check for 74°C at the centre.
• Dry skewers: Wooden skewers can scorch in the oven; soak them in cold water first.

How to store

Refrigerate cooked skewers in a covered container and eat within 3–4 days. Reheat until piping hot throughout; avoid repeatedly reheating the same portion.

Frequently asked questions