Chicken Kefta Kebabs trace their roots to Levantine and Persian kitchens, where minced meat was shaped onto skewers and cooked over open charcoal. During Ramadan, these kebabs often appear at Iftar tables because they cook quickly yet provide satisfying protein after a long fast. The balance of cumin, coriander and parsley creates depth without heaviness. Grilling seals in moisture, making them suitable for gatherings where food must stay tender and flavourful.