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Chicken Kafta

Chicken Kafta

This chicken kafta recipe is so good! Serve it up with some rice, hummus and pita for a delicious meal!
Prep Time 15 minutes
Cook Time 1 hour 55 minutes
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 4


  • 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

sumac veggies

  • 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.


Variations. You can easily turn this into traditional kafta by switching out the ground chicken for ground beef or lamb. 
Keyword Arabic Food, Lebanese