Ingredients:

  • 1 lb (500 g) Lean Ground Chicken (Use a mix of thigh and breast for best moisture)
  • 1/2 medium (75 g) Yellow Onion, finely grated and squeezed of excess liquid
  • 2 cloves (10 g) Garlic, minced
  • 1/4 cup (15 g) Fresh Parsley, finely chopped (Flat-leaf variety recommended)
  • 1/4 cup (30 g) Panko Breadcrumbs
  • 1 large Egg, lightly beaten
  • 1 tbsp (15 ml) Olive Oil (for mixing)
  • 1 tsp (5 ml) Ground Cumin
  • 1 tsp (5 ml) Ground Coriander
  • 1 tsp (5 ml) Smoked Paprika
  • 1/2 tsp (2.5 ml) Red Pepper Flakes (Chilli, adjust to taste)
  • 1 tsp (5 ml) Kosher Salt
  • 1/2 tsp (2.5 ml) Black Pepper, freshly ground
  • 8-10 Skewers (If using wooden, soak them for at least 30 minutes prior)
  • 1 tbsp (15 ml) Olive Oil or Neutral Oil (for greasing the cooking surface)

Instructions:

  1. Prep the Aromatics: Finely grate the onion. Place the grated onion in a fine-mesh sieve or muslin cloth and firmly squeeze out all excess moisture. Discard the liquid. Combine the squeezed onion, minced garlic, and chopped parsley in a large mixing bowl.
  2. Mix the Kofte: Add the ground chicken, beaten egg, Panko breadcrumbs, olive oil, and all dry spices (cumin, coriander, paprika, chilli flakes, salt, and pepper) to the bowl. Using clean hands, gently mix until just combined. Do not overmix.
  3. Chill: Cover the bowl with cling film and refrigerate for a minimum of 30 minutes. This chilling step is essential for flavor melding and preventing the kofte from breaking during shaping and cooking.
  4. Shape and Skewer: Lightly oil or wet your hands. Divide the chilled mixture into 8–10 equal portions. Firmly mould each portion around a skewer, shaping them into a 1-inch thick, elongated cylinder (about 5-6 inches long). Ensure the mixture is tightly pressed onto the skewer. Place the shaped kofte on a lined baking tray.
  5. Cook: Preheat your grill, skillet, or griddle pan to medium-high heat and lightly oil the cooking surface. Place the kofte on the hot surface.
  6. Finish Cooking: Cook for 3–4 minutes per side, turning carefully to achieve even browning. Cook until the exterior is golden brown and the internal temperature reaches 165°F (74°C), typically taking 12–15 minutes total. Rest for 2-3 minutes before serving.