Strength Kitchen

PAID

Easy Mini Chicken Kofta Kebabs

A nutritious, lean, high in protein and flavour-packed chicken kofta recipe, perfect for batch cooking or meal prep. Juicy, spiced chicken patties that work brilliantly with rice, salad and a cooling dip like tzatziki.

Prep

10 mins

Cook

20 mins

Total

30 mins

( Serves Size: 2 )

M I

500 g	Lean 5% chicken mince
2 tbsp	Paxo breadcrumbs
1	Medium red onion, finely diced
2	Garlic cloves
3 tbsp	Fresh coriander, finely chopped
1	Green finger chilli, finely diced
2 tsp	Ground cumin
To taste	Salt and pepper

Step 1

Preheat the oven or airfryer to 180°C (350°F) and line a baking tray with baking paper. Peel finely dice the onion and garlic. Wash and dice the chilli, and coriander (cilantro).

Step 2

In a large bowl, combine the chicken mince, breadcrumbs, cumin, pepper, salt, coriander, green chilli, garlic and red onion. Mix thoroughly.

Step 3

Shape the mixture into 10 koftas, either as small patties or cylindrical shapes.

Step 4

Place the koftas on the prepared baking tray, leaving a small gap between each. Lightly spray each kofta with oil.

Step 5

Bake for 20 minutes in the oven and 15 minutes in the airfryer, turning halfway through cooking. Check one kofta by slicing it in half to ensure the juices run clear; if needed, cook for a few minutes longer.

Step 6

Serve hot with a side of your choice, such as rice, salad or a cooling dip like tzatziki.

Recipe Notes

These koftas can be made ahead and stored in the fridge or freezer for meal prep. Adjust the spice level by adding more or less green chilli.

Cooking Tips

Spray the koftas lightly with oil to ensure a golden exterior without adding extra fat. Serve with a fresh salad and yoghurt-based dip for a complete meal.

Storage Instructions

Store cooked koftas in an airtight container in the fridge for up to 3 days. Freeze uncooked koftas for up to 1 month and cook from frozen, adding a few extra minutes.