Main · From First Feeding Event — Union Station Family Center
Chicken Kefta
Makes 8 strips · 1 strip per plate · Baked at 375°F
🌡 Cook to internal temp 165°F (74°C)
Servings
strips
Recipe scales live. Whole items (eggs, lemons, onions) round up.
Ingredients
Make ahead
Marinate covered in the fridge for at least 1.5 hours before baking — this is essential for flavor.
| Ground chicken | 450 g (1 lb) |
| Small yellow onion, grated & squeezed dry | ¾ |
| Garlic cloves, finely minced | 3 clove |
| Flat-leaf parsley, finely chopped | 3 tbsp |
| Fresh mint, finely chopped | 1½ tbsp |
| Ground cumin | ¾ tsp |
| Paprika | ½ tsp |
| Ground coriander | ¾ tsp |
| Ground allspice | ⅓ tsp |
| Kosher salt | ¾ tsp (to taste) |
| Black pepper | ⅓ tsp |
| Extra virgin olive oil | ¾ tbsp |
Instructions
- Grate the onion and squeeze out all excess moisture — this keeps the kefta firm and prevents steaming in the oven.
- Combine all ingredients in a bowl. Mix by hand until fully blended and sticky in texture.
- Cover and refrigerate for at least 1.5 hours.
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Press the chicken mixture evenly onto the tray to ½–¾ inch thickness. Score into strips about 1 inch wide — do not separate yet.
- Bake for 15 minutes, then carefully flip each strip. Bake another 15 minutes (30 min total).
- Check internal temperature — must reach 165°F (74°C). Cut along score lines to separate. Rest 5 minutes before serving.