Try our chicken kofta then check out our beef kofta, kofta curry or more Middle Eastern meze recipes.

How to make the perfect chicken kofta: cook's tips

  • You can pick up Baharat seasoning in any good supermarket alongside the other dried herbs and spices.

How to store chicken kofta: Any leftovers should be cooled and stored in airtight containers in the fridge or freezer. The salad can be stored in the fridge but is best eaten on the day.

How to serve chicken kofta: These can be served with just about anything; try rice, flatbreads, tzatziki to dip or even on top of your fave veggie stew or soup.

Can it be made in advance? These will develop in flavour if the patties are formed the day before cooking. Or, you could form them then freeze ahead. Simply defrost before grilling.

Chicken kofta recipe


  • 1 tbsp olive oil
  • 1 small red onion, finely diced
  • 1 garlic clove, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 500g chicken mince
  • 1 tbsp baharat seasoning (see top tip)
  • 50g fresh breadcrumbs
  • 1 egg, lightly beaten
  • 1 tbsp fresh coriander, leaves and stems finely chopped

For the salad

  • 4 salad tomatoes, finely chopped
  • ½ cucumber, deseeded and finely chopped
  • 10g parsley, roughly chopped
  • 4 tbsp extra virgin olive oil
  • 1 tbsp tahini
  • ½ lemon
  • 1 tsp honey


  • STEP 1

    Heat the oil in a frying pan and cook the onion over a medium for 3-4 mins until beginning to soften. Stir in the garlic and chilli and cook for 1 minute until fragrant. Season and remove from the heat.

  • STEP 2

    Put the mince in a large bowl along with the remaining ingredients. Add the onion mix and use slightly damp hands to combine well. Form into 12 oval shaped patties and place onto a foil lined grill rack.

  • STEP 3

    Preheat the grill to medium-high. Cook the kofta for 8-10 mins on each side until golden and cooked through.

  • STEP 4

    Meanwhile, combine the tomatoes, cucumber and parsley in a bowl. Whisk together the remaining salad ingredients, season until emulsified and toss through the salad. Serve on the side of the kofta.


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