Easy Chicken Kofta with Pepperoncini Hummus

These easy Chicken Kofta are paired with a spicy pepperoncini hummus. This recipe is a great appetizer for your summer get together.

Course Appetizers + Sides

Cuisine Greek-Inspired

Keyword chicken, skewers

Prep Time 30

Cook Time 1 30

Soaking time 12

Total Time 14

Servings kofta skewers

Calories 591kcal

3/4 cup Yupik dried chickpeas *Soak the chickpeas in a large bowl covered with water for 12-24 hours.*
1 tsp baking soda
6 tbsp tahini
2 large garlic cloves
1 lemon, juice of
1 tsp kosher salt
1/4 tsp ground pepper
1 1/2 tbsp extra virgin olive oil
5 tbsp juice from the pepperoncini jar
2 large ice cubes
¼ cup chopped pepperoncini (stems & seeds removed)

Serve with fluffy pita
Toppings: lemon peel slices, walnuts, sesame seeds, fresh mint, pepperoncini on top

Important: Soak the dried chickpeas in a large bowl covered with water for 12-24 hours.
Drain and rinse the chickpeas and add to a large pot with 1 tsp baking soda. Add enough water to cover the chickpeas. Place the pot on the stove and bring to a boil over high heat.
Once the water is boiling, simmer the chickpeas over medium heat for 1-2 hours or until they reach your desired softness.
Once this chickpeas are fully cooked, drain and rinse the chickpeas and then place on a kitchen towel or on paper towels and rub them until the skins come off (this is optional).
Make the hummus by adding the chickpeas to a food processor with the tahini, garlic cloves, lemon juice, salt, pepper and olive oil. Blend on high until almost completely smooth. Scrape the sides down as needed.
Next, slowly stream in the juice from the pepperoncini jar and then add in the ice cubes. Blend on high until very smooth.
Finally, add in the chopped pepperoncini and pulse until you reach the desired texture (pulse longer for smoother hummus).

Soak the wooden skewers in water and set aside.
Make the chicken mixture by mixing together the ground chicken, chopped mint, crumbled feta cheese, garlic, egg, breadcrumbs, ground walnuts, sesame seeds, lemon zest, salt, pepper, garlic powder, onion powder and olive oil. Place the mixture into the fridge for 15 minutes.
Line a baking sheet with parchment paper and set aside.
Place chicken mixture in a piping. Insert skewer into bottom of the piping bag and cover skewer with meat, squeezing from the top of the piping bag and slowly pulling the piping bag in an upward motion to cover the skewer with chicken. Approximately 2 tablespoons of meat per skewer.
Place the skewers in the fridge for 15 minutes while you heat the grill to medium-high heat, about 400-425F.
Once the grill is hot and the chicken skewers have been in the fridge for 15 minutes, oil the grill with olive oil or cooking spray and give the skewers a little drizzle of olive oil as well.
Cook the skewers on the grill, turning every 3-4 minutes, for a total of 10-15 minutes or until cooked through to 165F.
Remove the skewers from the grill when done and let rest for 5 minutes.

Transfer the hummus to a serving dish and use a spoon to spread around evenly. Set aside.
Place the cooked skewers on top of the pepperoncini hummus and then garnish with lemon peel, walnuts, sesame seeds, fresh mint and extra pepperoncini peppers (chopped if desired).
Serve with pita and enjoy!

If you want to use canned chickpeas to make the hummus, you'll need about 2 1/4 cups drained and rinsed canned chickpeas.
If you love this recipe try our Mess-Free Grilled Kofta
To save time when serving to a crowd, make the hummus one day ahead and store in an airtight container in the fridge. Then make the kofta the day your guests come over.