Chicken Kefta Kebab
Cook time: 
Total time: 
Serves: 10 kebabs, depends on size.
Recipe for baharat from Yotam Ottolenghi
  • 2 lbs/907g ground chicken
  • ½ large onion
  • 2 large garlic cloves
  • handful of parsley
  • handful of mint
  • 2 teaspoons Arabic spice mix (baharat) store bought or homemade
  • 1 teaspoon turmeric
  • 1 teaspoon hot sauce (optional)
  • 1 teaspoon salt or to taste
  • oil for coating and drizzling
  • 1 teaspoon black peppercorn
  • 1 teaspoon coriander seeds
  • 1 small cinnamon stick, coarsely chopped
  • ½ teaspoon whole cloves
  • ½ teaspoon ground allspice
  • 2 teaspoons cumin seeds
  • 1 teaspoon cardamom pods
  • ½ whole nutmeg, grated
  1. Place all the spices in a spice grinder or mortar and pestle and grind until a fine powder is formed. Store in an airtight container, where it will keep for 8 weeks.
  1. The easiest method is to use a food processor: process the onion, parsley, mint and garlic till very finely chopped...almost to paste.
  2. Mix in the turmeric, spice mix, hot sauce if using and salt, gently but thoroughly.
  3. Marinate for at least 30 minutes in the fridge longer is better.
  4. After chilling and marinating, form the meat into kebabs shapes or patties.
  5. You can use bamboo skewers (remember to soak in water first so they don't burn on the grill)
  6. Patties are easier especially if your meat is a little moist and has a hard time sticking to a skewer.
  7. I kinda finagled mine into sticking on the skewer but the patties tasted just as good.
  8. Fire up a grill or turn on the oven to 400℉/200℃.
  9. Baste with oil or butter and throw (gently) on the grill.
  10. Remember to grease the grill grates.
  11. Cook until done on one side and removes easily.
  12. Don't force, it should release when done about 5-10 minutes.
  13. Turn over and cook for 5 minutes or until they release by themselves.
  14. I like to baste each side with some melted butter once.
  15. If cooking in the oven, cook for about 20 minutes, press to check, they should be firm and browned.
  16. You can finish them under the broiler for a minute or two.
  17. Serve with rice, or fresh bread/naan and salad.
  18. We like hummus with ours.
The baharat or Arabic spice mix is different for each region and per family. Each family usually has a blend they prefer and make their own to their own specifications. I usually buy a ready made blend from my ME store and use that. I have included a recipe for Yotam Ottolenghi's spice blend for those who may not have a ME store close to them or those who want to make their own.
Recipe by Coffee and Crumpets at