These Baked Chicken Kofta are juicy, lightly spiced and so easy to make in the oven to make them a little lighter - and 28 grams of protein per serving too. Made with chicken mince, harissa, warming spices and fresh parsley, they are shaped into little sausage-style koftas and baked until golden. No frying, no skewers needed and they are ready in under 30 minutes - so many different ways to serve them too.
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Chicken kofta are perfect for loading into warm pita breads, adding to a salad bowl or serving as part of a meze-style dinner with feta, olives, pickled red onions and a big spoonful of yogurt sauce.
We love any kind of kofta, but chicken kofta are a great lighter alternative to lamb or beef kofta, but they still have plenty of flavour thanks to the harissa, cumin, paprika, garlic and onion powder - such a great high protein option too. Baking them also makes them really easy, as you can cook them all at once on one tray without standing over a pan.
My kids love these too - I just adjust the harissa to the amount of spice they like. Serve them simply with salad and pita, or make them into a full chicken kofta bowl with lots of colourful toppings.
Looking for more healthy chicken mince recipes? Why not try our amazing Marry Me Chicken Meatballs, family friendly Chicken Bolognese or our delicious Baked Chicken and Ricotta Meatballs?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chicken - Chicken mince keeps these kofta lighter than the more traditional lamb version. If possible, use chicken thigh mince or a mince with a little fat in it, as very lean chicken breast mince can dry out more easily. Turkey mince also works well, although it can be a little drier, so take care not to overcook it.
- Breadcrumbs - Breadcrumbs help bind the chicken mixture and stop the kofta from becoming too dense. Fresh or dried breadcrumbs both work. Panko gives a slightly lighter texture. For a gluten-free version, use gluten-free breadcrumbs or very finely blitzed gluten-free oats.
- Harissa - Harissa adds warmth, colour and a little smoky chilli flavour. Different brands vary a lot in heat, so start with less if you are cooking for children or anyone who prefers mild food. You can use rose harissa for a slightly sweeter, more fragrant flavour. If you do not have harissa, use a little tomato purée mixed with extra smoked paprika, cumin and a pinch of chilli flakes.
- Fresh herbs and spices - Garlic, onion, paprika, ground cumin, salt and pepper and fresh parsley.
- Egg - This is used to bind the mixture.
- Oil - The oil is used to coat your hands before shaping the kofta. This stops the mixture sticking and helps the outside of the kofta bake nicely. Olive oil or avocado oil both work well.
More ingredient substitutions and variations can be found in the recipe card.
How To Make Baked Chicken Koftas
Prep: Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5. Line a large baking tray with baking paper.
- Step 1: Put all of the ingredients (except the oil) into a large bowl.
- Step 2: Mix everything together until well combined.
- Step 3: Use the oil to coat your hands, then form the mince mixture into nine sausage shapes. Place them onto the lined baking sheet.
- Step 4: Put into the preheated oven and bake for 15 minutes, turning halfway through cooking.
Serving Suggestions
These baked chicken kofta are really versatile and work well with lots of different sides. For a simple dinner, serve them in a bowl with chopped salad, warm pita, crumbled feta, pickled red onions and olives. Add a spoonful of cottage cheese tzatziki, garlic yogurt sauce or butter bean hummus dip to bring everything together.
They are also delicious stuffed into pita breads with lettuce, cucumber, tomato, red onion and a drizzle of yogurt sauce. For something more filling, serve them with brown rice and quinoa mix, couscous, roasted vegetables or air fryer diced potatoes.
For a higher protein meal, serve the kofta with Greek yogurt sauce, quinoa, feta and a chopped cucumber and tomato salad. And for extra fibre, add roasted chickpeas, lentil salad, wholemeal pita or a big serving of crunchy vegetables.
You could also serve them mezze-style with flatbreads, dips, olives, pickles, salad, roasted peppers and feta so everyone can build their own plate. Check out our Greek Meze Platter.
Baked Chicken Kofta Meal Prep and Storage
These chicken kofta are great for meal prep because they reheat well and can be used in different meals throughout the week.
Make-ahead - To make them ahead, mix and shape the kofta, then store them covered in the fridge for up to 24 hours before baking. This is useful if you want to prepare dinner earlier in the day.
Leftovers - Once cooked, allow the kofta to cool completely before storing them in an airtight container in the fridge for up to 3 days.
Reheat - Place them in the oven at 180°C/160°C(fan)/350°F/Gas 4 for 8-10 minutes, or until piping hot throughout. You can also reheat them in the air fryer for a few minutes, which helps the outside firm up again. The microwave works too, but the texture will be softer.
Freeze - Place the cooked and cooled kofta on a lined tray and freeze until solid. Transfer to a freezer bag or container and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
You can also freeze them uncooked. Shape the kofta, freeze on a tray, then transfer to a freezer-safe container. Defrost fully in the fridge before baking as instructed.
Dannii's Top Tips
- Use oiled hands when shaping the kofta, as chicken mince is naturally quite sticky. This makes the mixture much easier to handle and gives the kofta a smoother shape.
- Do not make the kofta too thick, or the outside may cook before the middle is fully done. Nine small sausage shapes cook quickly and evenly.
- If the mixture feels too wet to shape, add a little more breadcrumbs, one tablespoon at a time. If it feels too dry, add a small spoonful of harissa or a drizzle of oil.
- Turn the kofta halfway through baking so they colour evenly on both sides.
- Do not overbake them. Chicken mince can dry out if cooked for too long, so check them at 15 minutes and only add a couple more minutes if needed.
- Let the kofta rest for a few minutes before serving. This helps the juices settle and keeps them more tender.
- Taste your harissa before adding it. Some are very mild and tomatoey, while others are much spicier. Adjust the amount to suit your taste.
Frequently Asked Questions
Yes. Place the shaped kofta in a single layer in the air fryer basket and cook on the Air Fry setting at 190°C/375°F for around 10-12 minutes, turning halfway through. Cooking time will depend on the size of the kofta and your air fryer, so make sure they are cooked all the way through.
Make sure you use the egg and breadcrumbs, as they help bind the mixture. If the mixture feels too soft, add a little more breadcrumbs. Chilling the shaped kofta for 20-30 minutes before baking can also help them firm up.
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Recipe
Baked Chicken Kofta
Ingredients
- 400 g (14 oz) Chicken mince
- 55 g (0.75 cup) Panko breadcrumbs
- 1 Egg
- 3 Garlic cloves - crushed
- 1 tablespoon Onion powder
- 1 tablespoon Harissa
- 1 teaspoon Paprika
- 0.5 teaspoon Cumin
- 1 pinch Sea salt
- 1 pinch Ground black pepper
- 4 g (0.25 cup) Fresh parsley - chopped
- 1 tablespoon Olive oil
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5. Line a large baking tray with baking paper.
- Put all of the ingredients (except the oil) into a large mixing bowl.
- Mix everything together until well combined.
- Use the oil to coat your hands, then form the mince mixture into nine sausage shapes. Place them onto the lined baking sheet.
- Put into the preheated oven and bake for 15 minutes, turning halfway through cooking.
Recipe Video
Recipe Tips
- Use oiled hands when shaping the kofta, as chicken mince is naturally quite sticky. This makes the mixture much easier to handle and gives the kofta a smoother shape.
- Do not make the kofta too thick, or the outside may cook before the middle is fully done. Nine small sausage shapes cook quickly and evenly.
- If the mixture feels too wet to shape, add a little more breadcrumbs, one tablespoon at a time. If it feels too dry, add a small spoonful of harissa or a drizzle of oil.
- Turn the kofta halfway through baking so they colour evenly on both sides.
- Do not overbake them. Chicken mince can dry out if cooked for too long, so check them at 15 minutes and only add a couple more minutes if needed.
- Let the kofta rest for a few minutes before serving. This helps the juices settle and keeps them more tender.
- Taste your harissa before adding it. Some are very mild and tomatoey, while others are much spicier. Adjust the amount to suit your taste.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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