Chicken Kofta Kebabs (Paleo,Whole30,Low-Carb)

Chicken kofta is a simple low-carb, paleo, and whole30 Middle Eastern food that can be served endless ways. And it’s done in under 30 minutes!

Kofta, kefta, kafta…it’s spelled differently depending on which region is making it. Regardless of where it’s from, the basic concept is the same – balls of ground meat mixed with spices and onions. Very simple but packed with flavor.

I travel to the Middle East every few years and one of the things I look forward to the most is the food. I LOVE Middle Eastern food. Especially shawarma and kebabs. Kofta kebabs are as simple as it gets in my opinion.

If you are using wooden skewer SOAK them in water for at least 30 minutes prior to grilling. Otherwise they will burn. You have been warned! If you look closely, I used seafood skewers. Use what you have folks. You can broil or grill these kofta kebabs. I used my pan grill on my stove this time. You don’t have to skewer these at all. You can just shape them into balls or patties if you don’t have skewers.

I used ground chicken from Pasturebird (personal favorite) which was a combination of white and dark meat. If you use all-white meat, you might want to lower the cook time so it won’t dry out.

Chicken Kofta Kebabs (Paleo,Whole30,Low-Carb)

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• Author: Fit SlowCooker Queen
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 1x

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Ingredients

• 1 lb ground chicken
• 1 small onion, diced or 1 tbsp dried chopped onion
• 2 garlic cloves, minced
• 1 tbsp parsley
• 2 tsp coriander
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp nutmeg
• 1/4 tsp mint
• 1/4 tsp paprika

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Instructions

1. Add all ingredients to a large bowl.
2. Mix together until all spices and onion are well blended into the meat.
3. Using your hands, shape the meat evenly around the prepared skewers.

BROIL: Place skewers on a baking pan and broil approx 3-4 minutes each side.

GRILL: Lightly grease grill. Grill skewers approximately 3-4 minutes each side.

Notes

Chicken should be cooked internally to at least 165°F.

Of course you can substitute a different protein. Beef or lamb are the preferred choices in my opinion but you can also use ground pork or turkey.

Please be sure to cook your chicken properly. The internal temperature needs to be at least 165°F.

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