GBBBQ Bunting
Westin Gourmet: Grillers Pack

Chicken Kofta Kebab

This recipe is a delight for the taste buds; quick and easy to make and perfect with cous cous.

Chicken Kofta Kebab
  • 20 mins
  • 20 mins
  • Snack
  • 4
  • Easy


  • 900g Minced Chicken
  • 1 Small Onion (chopped)
  • Handful of Chopped Parsley
  • 50g Breadcrumbs
  • 4 tsp Ground Coriander
  • 1 tsp Nutmeg
  • 1 tsp Cumin
  • 1 tsp Red Pepper Flakes
  • 1 Clove of Garlic (minced)
  • Pinch of Salt & Pepper


  • In a large bowl combine all the ingredients together, mixing well until smooth.
  • Place a handful of the mixture in the palm of your hand and roll between your two hands to create a cylinder or tube shape about 4" long and about 1" in diameter.
  • Insert pre-soaked skewers into the centre of each kebab until it begins to poke out the other end. Tip: You may want to wrap the skewers in foil to help prevent them from burning. Lightly oil the foil beforehand to stop the kebabs sticking.
  • Clean and oil the grates and preheat the grill to 275C- 290C. When the grill reaches temperature, place the kebabs on the grill and close the lid. Every 5 minutes rotate the kebabs to ensure that all sides are cooked. After 10 - 12 minutes the kebabs should be ready (showing an internal temperature of 75C). Remove the kebabs from the grill.
  • Serve with on a bed of lettuce and cous cous with creamy garlic cucumber sauce to dip.