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Chicken Kofta Kebabs

Chicken Kofta Kebabs are easily one of my favorite dinners. (pro tip - they can also double as appetizers if you want!) They're easy to make, super flavorful, they'll never dry out because of the zucchini and make for incredible leftovers. I serve them with some pita, hummus, tzatziki, and pickled onions for good measure – it’s perfection if you ask me.


For the Kefta

For the Sumac Dressing

  • 4 teaspoons ground sumac soaked in 4 teaspoons warm water for 15 minutes
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons pomegranate molasses
  • 2 cloves garlic minced
  • 2 teaspoons red wine vinegar
  • ½ cup extra-virgin olive oil
  • Kosher salt to taste

To Serve

  • Tzatziki
  • Pita Bread
  • Pickled Red Onions
  • Hummus
  • Charred Jalapeños


For the Kefta

  1. Grate zucchini, combine with ½ teaspoon salt and let sit for 5 minutes. Squeeze out as much liquid as possible. Mix together zucchini and remaining ingredients in a large bowl. Divide the mixture into 12 pieces, then with damp hands, shape around 12 soaked skewers.
  2. Heat a grill or grill pan to medium high, brush the kebabs with a bit of oil, then grill for 8-10 minutes on each side, or until cooked through.

For the Dressing

  1. In another smaller bowl, water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed.
  2. Drizzle the dressing on top of the chicken and serve with all the accouterments.


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