Ingredients
Equipment
Method
- Combine ground chicken, minced onion, garlic, parsley, cumin, coriander, paprika, salt, and pepper in a mixing bowl. Use your hands to mix until uniformly distributed without overmixing. Let rest for 10 minutes to meld spices and firm texture.1 lb ground chicken, 0.5 medium onion, 3 cloves garlic, 0.25 cup fresh parsley, 1.5 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1 tsp salt, 0.5 tsp black pepper
- Divide mixture into 8 equal portions (~2 oz each) and roll each into a 4-inch long, 1.5-inch thick log. For skewers, thread and form oval around the stick. Maintain consistent thickness for even cooking.1 lb ground chicken
- Preheat the air fryer to 375°F for 3 minutes. Lightly spray the basket with oil.oil spray
- Lightly spray each kofta with oil on all sides. Place in the basket with 1-inch gaps. Cook for 6-7 minutes, then flip and cook for another 6-8 minutes until golden-brown with slight char marks. Check internal temperature reaches 165°F.1 Tbsp olive oil, oil spray
- Transfer kofta to a plate and let rest for 5 minutes to lock in juices and firm texture before serving.
Notes
- Preheat air fryer for best browning and to prevent sticking.
- Leave 1-inch gaps between kofta pieces to avoid steaming.
- Rest cooked kofta to retain juiciness and prevent crumbling when cut.