turkish minced chicken kebab recipe

turkish minced chicken kebab recipe (Tavuk Kebabı Kofta-Style)

Do you think authentic Turkish kebabs require lamb, a backyard mangal, and hours of marinating? What if juicy, smoky results were possible with lean chicken and weeknight timing?

This turkish minced chicken kebab recipe delivers tender kofta-style skewers with classic spice notes, fresh herbs, and gentle heat. It’s fast, flexible, and grill, oven, or skillet friendly. Expect charry edges, a bouncy bite, and big flavor with minimal fuss.

Below you’ll find pro tips, timing benchmarks, and nutrition insights to make every skewer restaurant-quality at home.

Ingredients List

Use fresh herbs and aromatic spices for an unmistakably Turkish profile. The mix should feel sticky yet pliable.

• 1.5 lb (680 g) ground chicken, 93–96% lean
• 1 small onion, very finely grated, juices squeezed
• 3 garlic cloves, microplaned
• 1/2 cup finely chopped flat-leaf parsley
• 1 tablespoon tomato paste
• 2 teaspoons sweet paprika
• 1 teaspoon Aleppo pepper (or 1/2 tsp red pepper flakes + 1/2 tsp smoked paprika)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons plain Greek yogurt
• 2 tablespoons fine breadcrumbs or almond flour
• Zest of 1/2 lemon
• Optional: 1 tablespoon finely chopped mint
• Neutral oil for grilling or pan-cooking
• Lemon wedges, sumac onions, and fresh herbs for serving

Substitutions: Use ground turkey thigh for a richer bite. Swap yogurt with labneh for tang. Replace breadcrumbs with oat flour for gluten-free. If Aleppo pepper is unavailable, combine smoked paprika and a pinch of cayenne for warmth.

This turkish minced chicken kebab recipe also tolerates spice shifts. Add a pinch of allspice for depth or a touch of pul biber for a silky heat.

Timing

Prep time: 20 minutes. Chill time: 20 minutes. Cook time: 12–14 minutes. Total: about 52–54 minutes. That’s roughly 20% faster than the average kebab recipe that chills for 45–60 minutes.

Shaping while the grill preheats saves minutes. The brief chill firms the mixture, preventing breakage and ensuring clean grill marks.

Step-by-Step Instructions

Step 1: Prep the aromatics

Grate the onion on the fine holes, then squeeze out excess juice. Too much liquid weakens binding. Microplane garlic to a paste for even distribution and no bitter chunks.

Step 2: Build the mixture

In a bowl, combine ground chicken, onion, garlic, parsley, tomato paste, paprika, Aleppo pepper, cumin, coriander, salt, pepper, olive oil, yogurt, breadcrumbs, and lemon zest.

Mix with a damp hand for 45–60 seconds until tacky. Stop when it feels sticky; overmixing makes a rubbery texture.

Step 3: Quick chill

Cover and refrigerate for 20 minutes. This short rest hydrates crumbs and firms proteins. It’s a key tenderness step in this turkish minced chicken kebab recipe.

Step 4: Shape onto skewers

Oil your hands. Divide into 8 portions. Thread each onto a flat metal skewer or double bamboo skewers. Press into 5–6 inch logs, about 3/4 inch thick. Pinch the edges for crisp ridges.

Step 5: Choose your heat

1. Grill: Preheat to medium-high. Oil grates. Cook 5–7 minutes per side.
2. Skillet: Heat 1–2 teaspoons oil in a cast-iron pan. Cook 4–6 minutes per side.
3. Oven + broiler: Bake at 450°F (230°C) for 8–10 minutes. Broil 1–2 minutes to char.

Target 165°F (74°C) internal temperature for food safety.

Step 6: Baste and bloom flavor

During the last minute, brush with a teaspoon of olive oil mixed with a touch of tomato paste and paprika. This intensifies color and adds a glossy finish reminiscent of tavuk kebabı stands.

Step 7: Rest and finish

Rest 3–4 minutes. Sprinkle with sumac, flaky salt, and chopped parsley. A quick squeeze of lemon brightens the spices.

Step 8: Build your plate

Serve with lavash, pilav rice, or a salad of tomatoes, cucumbers, and herbs.