Chicken Kofta Kebabs with Millet and Hemp Hearts

These chicken kofta kebabs combine ground chicken with fresh herbs, lots of warm spices, cooked millet, and hemp hearts. The millet and hemp hearts make the mixture a little less meat-heavy and keeps it naturally gluten-free, while shallow frying gives the kofta a golden-brown crust and extra flavor. I love serving them with my millet and hemp heart tabbouleh and a wedge of lime.

What are chicken kofta kebabs?

Kofta are seasoned ground-meat kebabs that can be shaped around skewers and fried, grilled, or baked. This version takes some inspiration from chicken seekh kebabs, with ginger, garlic, herbs, and spices in the mixture. I also add cooked millet and hemp hearts as binders, then shallow fry the kofta for the golden-brown crust I like.

A little good-quality chicken goes a long way

This recipe makes eight large kofta, or four portions, from 300 grams of ground chicken. Since pasture-raised chicken can be expensive, it’s a useful way to make a smaller amount go further.

If you can’t find pasture-raised ground chicken, you can grind it yourself. My mom never buys ground meat; she grinds it at home when she needs it. If you do the same, include some fattier pieces of chicken, as the mixture shouldn’t be too lean. A meat grinder attachment is an option if you already have a KitchenAid.

You can also use ground turkey if that’s the good-quality poultry you have available. Ground beef or lamb would make different versions of kofta; for lamb, I would use parsley and mint instead of parsley and cilantro.

Ingredients for chicken kofta kebabs

You’ll need ground chicken, fresh cilantro and parsley, ginger, garlic, and a small onion or shallot. Cumin, coriander, turmeric, fenugreek, and allspice season the mixture, while cooked millet, hemp hearts, and beaten egg help bring it together. You’ll also need extra virgin olive oil for the pan.

Find the exact quantities in the recipe card below.

How to make chicken kofta kebabs

Prepare the skewers

Soak the bamboo or wooden skewers in water before shaping the kofta. Allow a few hours if you plan to grill or oven-bake them. For shallow frying in a pan, one hour is enough.

I started with eight 25 cm / 10-inch skewers. To fit four in my pan at once, I removed the 4 cm handles, leaving skewers that were 21 cm / 8.2 inches long. That size worked perfectly for eight kofta, cooked in two batches of four. You can adjust the size of the kebabs if your skewers are different.

Mix the chicken

Grate the ginger and garlic, or mince the garlic with a garlic press. Mince the parsley, cilantro, and onion or shallot in a small food processor. If you don’t have a food processor, finely chop the herbs and grate the onion. Beat the egg in a small bowl.

Put the ground chicken in a large mixing bowl. Add the cooked millet, hemp hearts, and herb and onion mixture. Add the ginger and garlic along with all the spices. Pour in half of the beaten egg and mix with a fork, rather than your hands, just until everything is combined. Don’t overmix. If the mixture needs more moisture, add a little more egg. Level the mixture in the bowl and divide it approximately into eight equal parts.

Shape and fry

Remove the skewers from the water. With a wet hand, gently press one portion of the mixture into a cylinder around each skewer, leaving about 1 inch free at both ends.

Heat a few tablespoons of olive oil in a large frying pan over medium heat—enough to cover the bottom, but not too much. Once the pan and oil are hot, add four skewers, or as many as fit in your pan. I cook mine in two batches of four.

Fry for 2 minutes on the first side. Carefully turn the kofta and fry for about 2 minutes on another side, or until golden brown. Turn again to brown the third side. Once they’re golden brown all around, transfer them to a plate and cook the next batch.

How to serve and store them

My favorite pairing is millet and hemp heart tabbouleh with a wedge of lime. I like adding pomegranate arils to the tabbouleh for freshness, sweetness, and color.

Serve the kofta on their skewers, or gently push from one end to slide them off. Leftovers can be stored in the fridge or frozen and used in sandwiches, salads, or lunch boxes.

More gluten-free ground chicken recipes

I love using ground chicken in my cooking. Here are some of my favorite recipes:

• Sheet Pan Chicken Kebabs
• Homemade Italian Chicken Sausage Bites
• Ground Chicken and Vegetable Soup
• Za’atar Chicken Meatballs with Hemp Hearts

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