Lebanese style Chicken Kafta Kababs
Chicken Kafta is just Lebanese style chicken kababs, and they’re my favorite. These are so delicious and so versatile. You can serve them over a bed of rice, jeweled with toasted almonds and sumac onions. Make a batch and keep it in the fridge for a quick pita sandwich, or simply add to your salad for some extra protein. This recipe will become a family favorite that tastes just like you got it from your favorite Lebanese restaurant. I have a great collection of my favorite Mediteranean recipes on the blog, and this is a great addition!
How to make chicken kafta
The process is so simple. You simply mix everything together, cook and eat. I use a food processor to make everything quick and easy. My favorite way to serve this is on a bed of yellow rice. I simply add some turmeric, cumin and salt to my rice while preparing it. It may not be traditional, but I love adding crushed pomegranate seeds to my kafta mixture. They add such a nice tart flavor, but if you don’t have pomegranate seeds you can use sumac for a similar flavor. Add a fresh bowl of fattoush salad, some creamy hummus and pita bread and you’ll have a delicious feast on your hands. Add some toasted almonds on top for some crunch.
Some more Mediteranean recipes to try
These are my tried and tested recipes that I make regularly in my home. I hope you enjoy them as much as I do!
Sumac Chicken (Musakhan inspired)
- 1 pound ground chicken
- 1/4 onion
- 1/4 cup parsley leaves
- 2-3 cloves garlic
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp ground pomegranate seeds or sumac
- 1/2 tsp ground cinnamon
- 1/4 tsp black pepper
- 1/4 tsp chili flakes
- pinch nutmeg
- 1 egg
- 1 tbsp breadcrumbs if needed
- 1/2 cup onion thinly sliced
- 1/2 cup carrots sliced
- 1/2 cup radishes sliced
- 1 tbsp sumac
- 1/2 tsp salt
- 2 tbsp lemon juice
- In a small bowl, add all the ingredients listed under sumac veggies, mix well and set aside.
- Add the parsley, garlic cloves and onion to your food processor and pulse until finely chopped. You can also do this with a knife.
- Add your ground chicken to a medium sized bowl. Add the finely chopped mixture along with all the spices and remaining ingredients. If you're using defrosted ground chicken you may need to add the breadcrumbs. fresh ground chicken has less moisture so you may not need it if you're using fresh chicken.
- Refrigerate the kafta mixture for at least 30 minutes so it's easier to work with. Divide the mixture into kababs. I get about 9 kababs from 1 pound of ground chicken.
- In a frying pan heat 2-3 tablespoons oil and pan fry the kababs on a medium low flame for 3-4 minutes on each side.
- Serve this over rice and add the sumac veggies on top. This goes great with hummus, pita bread and garlic sauce!
- To freeze: You can freeze these kababs as well. Cook them, let them cool completely and store in an airtight container in your freezer for u to 1 month. To eat just microwave until heated through.
Have you tried this delicious Kafta recipe?
I love hearing your feedback. If you tried this recipe or any other recipe on the blog, I’d love to hear how it turned out in the comments below!Add to favorites