Juicy chicken kebabs
These skewers are perfect for summer barbecues and picnics. This is why we think you're going to like them:
- The meat is juicy, delicious, and beautifully charred outside.
- They are easy to prepare and pair wonderfully with a light summer salad and hummus sauce.
- Enjoy them at picnics, gatherings, or on weekends.
- They can be served in wraps or as a main dish along with your favorite side.
- You can store them in the fridge for a couple of days or freeze them for later use.
Essential ingredients
In this recipe, we use simple ingredients that can be found in any Lidl store. Below, we’ll share a bit more about the ingredients and possible substitutions. As always, the full recipe is waiting for you at the very end of the post.
Meat – We use ground chicken meat, as it has a mild flavor that pairs beautifully with all the spices, the sauce, and the tortillas. The meat is mixed with spices that enrich the dish and make it aromatic.
Sauce – It's very simple. Just mix hummus, mayonnaise, yogurt, and paprika powder. It serves as the base for our wraps.
Vegetables – No dish is complete without vegetables. You can prepare a seasonal salad with cherry tomatoes, onion, cucumber, herbs, oil, and vinegar. Simple, fresh, and delicious.
Tortillas – The koftas can be served with seasonal vegetables, in flatbread, with bread, or without any bread at all. But we especially like them served as wraps in tortillas, which are not too thick and have a neutral flavor. This keeps the dish light and tasty.
Storing and freezing
There are two ways to store these delicious Chicken Kofta Kebabs.
Keep the chilled kebabs, in the fridge, for up to 3 days. Before serving, reheat in the microwave oven or using a skillet.
Feel free to freeze the Chicken Kofta too. Place it in a freezer-friendly container and place it in the freezer for up to a month. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a skillet.
How to make Chicken Kofta Kebabs at home (video)
Check this quick video to master making Chicken Kofta Kebabs at home.
Next, try these barbecue ideas
- Mediterranean Chicken Skewers
- Grilled Lemon Chicken Breast
- Grilled Whole Chicken
- Grilled T-bone steak
- Grilled Ribeye Steak
- Honey-Glazed Grilled Pork Butt
- Grilled Ribeye Steak with Corn Salsa
Made in collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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Chicken Kofta mixture
Peel the onion, grate it finely, and wrap it in a clean kitchen cloth. Wrap it tightly and squeeze out all the liquid. This way, the flavor will remain, and the mixture won’t fall apart. Place the drained onion in a large bowl and add the chopped herbs. Add a grated clove of garlic and lemon zest. Next, add the ground chicken meat, salt, pepper, turmeric, ground paprika, caraway, and ground coriander. Knead everything into a uniform mixture. Place it in the refrigerator for 30 minutes.
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Chicken Kofta
Moisten your hands with water and skewer the meat onto metal skewers to make 12 long, evenly shaped kebabs in the form of čevapčiči. Alternatively, you can shape the mixture into a rectangle on a baking tray lined with parchment paper, cut it into long logs, and bake them that way. Set aside and preheat the grill to 250°C (480°F).
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salad
In a deep plate, combine halved cherry tomatoes, thinly sliced onion, and small pieces of cucumber. Season with chopped herbs, olive oil, and vinegar. Add salt and pepper to taste. Keep refrigerated until needed.
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sauce
For the sauce, mix hummus (chickpea spread), mayonnaise, and plain yogurt in a bowl. Season with smoked paprika powder and keep refrigerated until needed.
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grill
Place the chicken koftas on the hot grill. Cook them over high heat for 8 minutes, turning them several times to ensure they cook evenly. Transfer them to a plate, and place the tortillas on the grill for a few seconds until they are warm and golden.
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serve
Spread the sauce over the tortilla, add some freshly prepared tomato salad. Remove the chicken koftas from the skewers and place them on top of the salad. Roll into a wrap and serve.
