Baked Chicken Koftas
It is Mediterranean week here and I am trying some new recipes out. I already went in-depth on a beef kofta and this recipe tries out ground chicken as the main protein!
We always seem to have a lot of ground chicken on hand and it is something I am continually trying to find new ways to use. It has tons of uses, obviously, but I loved trying it for this Mediterranean kofta because it is a lot more forgiving than chicken breasts can be!
Think of this as your big chicken meatball-Mediterranean style, ha!
Do not skimp on the fresh herbs here. That is what gives it the depth of flavor. Dried herbs can be used as a swap, but there really is a huge difference when using dried versus fresh in this recipe.
Mix everything together by hand GENTLY. Over working chicken can lead to a tough kofta instead of the tender, fall-apart, kofta you are going for here.
These koftas are wonderful for meal prep and also freeze BEAUTIFULLY. I recommend doubling the batch and freezing some for your next meal prep a week or two later. You will not regret having something so healthy and easy to pull right out of the freezer!
Check out my other recipe for sumac salad to pair with these chicken koftas for a health, and very-low carb dinner idea!
Baked Chicken Koftas
Ingredients
- 1 lb ground chicken
- 1 yellow onion, peeled and chopped into quarters
- 1/2 C panko breadcrumbs
- 3 cloves garlic, minced
- 1/4 C parsley fresh, minced
- 1/4 C oregano fresh, minced
- 1 egg
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cumin
- 1.5 tsp salt
- 1/2 tsp black pepper
- pinch red pepper flakes
Method
- Line cookie sheet/baking pan with parchment paper
- Preheat oven to 375 F
- Rough chop onion and add with parsley, oregano, and garlic to food processor and pulse a few times until combined and minced
- Place in large bowl with ground chicken, egg, panko, and other seasonings
- Use clean hands or kitchen gloves to combine
- Shape chicken into oblong patties and place onto baking sheet
- Let them rest at room temp for 10 minutes before baking
- Bake at 375 for 7 minutes, and then flip patties and bake another 7-8 minutes. Check for doneness with a meat thermometer.