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.