Shawarma Chicken Kofta Kebabs. Perfect to top any salad, rice bowl, or stuff in a pita! Super flavorful and easy to put together, this is a family favorite in our house.
Super simple to make ahead and grill when ready to eat. I usually make this a day ahead of time for a simple weeknight meal with rice or salad. The kids love it and call them yellow hot dogs.
Hot Tips & Things to Note
SCHMALTZ: Because ground chicken is usually pretty lean, the addition of schmaltz really is important. You totally could make it without the schmaltz but they may turn out a bit dry. Store bought is totally fine and it’s what I generally use.
SKEWERS: I use metal skewers because I never remember to presoak them. Skewers are not necessary if you’re grilling them on a pan! I like having the skewers for using the grill so that they are easier to turn.
GRATED ONION: Ground chicken can generally be a bit loose so it’s important to squeeze out that water from the grated onion so that the kebabs hold together.
Check out more recipes that use my Shawarma spice mix!
Shawarma Chicken Kofta Kebabs
SHAWARMA SPICE MIX
- 1 1/2 tbsp ground cumin
- 2 tsp ground turmeric
- 1 1/2 tsp ground coriander
- 1 1/2 tsp sweet paprika
- 1 1/2 tsp garlic powder
- 1/4 tsp hot paprika
- 1/8 tsp ground cloves
- 1/8 tsp cinnamon
SHAWARMA CHICKEN KOFTA KEBABS
- 1 medium yellow onion
- 1 lb ground chicken
- 3 tbsp shawarma spice mix , store bought is also good here
- 3 tbsp chopped cilantro
- 2 1/2 tbsp chopped parsley
- 1 1/2 tbsp schmaltz , store bought is perfectly fine
- 1 tsp kosher salt , I use Diamond Crystal
- fresh black pepper
- canola oil
FOR THE SHAWARMA SPICE MIX
- Mix all the spices together. Store any extra in an airtight container.
FOR THE SHAWARMA CHICKEN KOFTA KEBABS
- Using the large holes of a box grater, grate the onion. Lay the grated onion on a kitchen towel (or paper towel) and squeeze as much liquid out as possible.
- In a large bowl, combine the grated onion, ground chicken, shawarma spice mix, cilantro, parsley, schmaltz, and season with salt and pepper. Vigorously mix (this is best done by hand) so that the mixture is pasty and sticky.
- This can be cooked right away but will taste even better if you let it sit in the fridge for an hour. This can also be done a day ahead.
- Portion the mixture into 8 equal sized balls. If skewering, mold the mixture onto each skewer and pack tightly around it. You can also form the long (thick hot dog shaped) kebabs without a skewer.
- Brush the kebabs with a little canola oil.
- Heat a grill or grill pan over medium heat and sear kebabs for about 3 minutes per side until cooked through.
- Serve over rice, salad, or in a pita with lots of good tahini sauce or garlic yogurt sauce.