Shawarma Chicken Kofta Kebabs

Shawarma Chicken Kofta Kebabs

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.

Shawarma Chicken Kofta Kebabs
Shawarma Chicken Kofta Kebabs

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.

Shawarma Chicken Kofta Kebabs
Shawarma Chicken Kofta Kebabs
Shawarma Chicken Kofta Kebabs

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.

SHAWARMA SPICE MIX: I have added my recipe for this but you can use store bought as well! I like NY Shuk and Pereg for this!

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.

Shawarma Chicken Kofta Kebabs
Shawarma Chicken Kofta Kebabs

Check out more recipes that use my Shawarma spice mix!

Shawarma Chicken Kofta Kebabs

Shawarma Chicken Kofta Kebabs

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. Serve it with tahini sauce or a garlic yogurt sauce and you're golden!
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Course: Main Course
Cuisine: Mediterranean
Keyword: chicken, easy, kid friendly, quick, weeknight
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4 servings

Ingredients

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

Instructions

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.

Notes

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. If you find that it STILL is too loose and wont hold together, add 1 tsp of matzo meal or flour.
I love making this mixture a day ahead of time for maximum flavor. You can also make this mixture and freeze it for a very quick weeknight meal!
I served mine with Sumac onions (sliced red onions, chopped parsley, sumac, olive oil, and sprinkle of salt).