Ground Chicken/Turkey Kofta Kebabs

"This is a light recipe that is awesome on the taste buds. It is very easy and quick to make and goes nicely along with couscous. You can play around with the vegetable ingredients till you get the right mixture, so those are estimates. I usually get a stir fry mix with peppers and onion and use 1 cup and mince it in a cuisine art chopper. I usually form them on metal skewers and remove them when cooking since my grill is too small."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
8 skewers




  • Mince garlic.
  • Shred onion and pepper.
  • Mix all ingredients together with a spoon till evenly mixed. You can put it in the refrigerator for 1 to 24 hours.
  • Use water on hands and form on skewers.
  • There are different ways to cook them. You can use a grill or grill pan, but make sure it is coated well with cooking spray. A normal pan would work, but you would not have the grill marks. Cook med-high turning the skews every 1-2 minutes until completely cooked. 6-10 minutes total. Check to make sure entirely cooked and if not you can always seal them up in some tin foil and heat in the oven.

Questions & Replies

  1. The cooking directions for this are very unclear: "Cook them on preheated lightly oiled grill, pan, broil, turning every 2 minutes until completely cooked. 6-10 minutes." Are they supposed to be cooked in a grill pan on the stove? On an outdoor grill? In the broiler? Please clarify! I cooked them on a grill pan, but they were a bit tough. Am going to try broiling, but it would be nice if the recipe were clearly written.
  2. What type of food is this?
  3. Are you supposed to keep the juice from the onion after grating it, or extract the juice??


  1. This is very tasty, The seasoning is spot on. After grating & combining the onion & sweet bell pepper, I squeezed out as much liquid as possible. I'm glad I did this because the meat mixture is very soft. I combined all the ingredients and formed into 6 equal portions and refrigerated to firm up to make the kebabs. I had trouble forming into kebabs on the skewers, so I made burgers instead. They turned out great and very moist. I would suggest coating your hands with olive oil when forming the kebabs/ burgers, this also helps with browning. If some of the olive oil gets into the meat mixture, all the better! Thanks for posting. I will be making this again.
  2. I made this recipe last night on my outdoor grill. As instructed, I mixed all the ingredients, then put them in the refrigerator, probably for about 2-3 hours. When I took the mixture out of the refrigerator, I tried to form them onto the metal skewers. The meat mixture was too soft to adhere. I knew they would fall through the grates when I put them on the grill, so I put a grill pan with holes in it on the grill. That worked fine, but all the kebabs fell off the skewers except one. They firmed up as they cooked. This is a really good recipe, full of flavor. The next time I make this I will allow it to sit in the refrigerator longer and make sure all the liquid is drained and squeezed out before I put them on the skewers. If all else fails, I'll make small burgers out of them, possibly sliders.
  3. Loved this recipe! Delicious! Loads of flavor!!!! I have kept it as one of my fav's because of how flavorful and easy it is to make. I ended up making it at the last minute for dinner, last night. I took the suggestion from another reviewer and made them into burgers, then grilled them on the stove top (for convenience). I think BBQ would enhance the taste to the next level! Can't wait to try this again!!! Also, made it exactly as the recipe called for and it was fine the way it is. For anyone who doesn't like a certain spice, I suppose they could omit it but you're missing out on the actual combination of favors that this offers. Yum! I didn't have the problem that others had with this being too wet to shape. The onion and peppers had liquid but since I grated directly on my cutting board and squeezed a bit of that water out with my hand, before I put them both (grated onion & pepper) in the bowl. I loved that this recipe didn't need breadcrumbs or eggs. It held beautifully by itself and it would have been easy to mold them into kebab shapes, if I had the time to spend. Therefore, if you had people over or you wanted to present your food differently, I'd highly recommend spending the extra time to put this meat on sticks and most importantly, let the meat marinate for a few hours because we enjoyed the leftovers today and there was an even more enhanced mixture of flavors, as it sat in the fridge all night. It was super tasty as well!! Like I was saying, this is a must try!!!!! 5 + stars for sure!!!!
  4. Made this last night. Very tasty. Spices were spot on. Served it with sour cream, pita bread and oven fries. Delish. I had some ground chicken in the fridge but was looking for something to do with that was easy and did not necessitate me going out for missing items. This recipe fit the bill perfectly. It's a keeper.
  5. Amazing. Love this recipe.


I love to cook, especially ethnic foods. I also try to make foods low in calorie and fat for all of us dieters out there. Thanks for all of you who post recipes up for me to try!
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