Description
A showstopping recipe for juicy, spiced chicken kofta served with a cool, tangy, and creamy garlic yogurt sauce. Perfect for weeknight dinners or backyard gatherings, this dish is quick, easy, and packed with complex flavors that will make it a new family favorite.
Ingredients
- 1 lb (450g) Ground Chicke
- 1/2 medium Yellow Onion, grated
- 1/4 cup Fresh Parsley, finely chopped
- 2tablespoons Fresh Mint, finely chopped
- 3 cloves Garlic, minced
- 1 1/2 teaspoons Ground Cumi
- 1 teaspoon Ground Coriander
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 tablespoon Olive Oil
- 1 cup Plain Greek Yogurt, full-fat
- 2 tablespoons fresh Lemon Juice
- 1–2 cloves Garlic, grated or minced
- 1 tablespoon Fresh Dill, chopped
- Salt & Pepper to taste
Instructions
- Make the Creamy Garlic Yogurt Sauce: In a small bowl, combine the Greek yogurt, fresh lemon juice, 1-2 cloves of grated garlic, and chopped dill. Stir until smooth. Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes to allow flavors to meld
- Combine the Kofta Ingredients: In a large bowl, add the ground chicken, grated onion, chopped parsley, chopped mint, 3 cloves of minced garlic, cumin, coriander, smoked paprika, salt, pepper, and olive oil. Use your hands to gently mix until just combined, being careful not to overmix
- Shape the Koftas: Lightly wet your hands with water. Divide the chicken mixture into 8 to 10 equal portions. Roll each portion into a log shape, about 4-5 inches long. If using skewers, thread each kofta onto a skewer (soak wooden skewers for 30 minutes prior)
- Cook the Chicken Koftas: Preheat grill or a skillet to medium-high heat. On the Grill: Cook for 8-12 minutes, turning every few minutes, until golden brown and cooked through. On the Stovetop: Heat a tablespoon of oil in a large skillet and cook for 8-10 minutes, turning occasionally, until browned on all sides. The internal temperature should reach 165°F (74°C)
- Serve and Enjoy: Let the koftas rest for a minute. Serve hot with the chilled creamy garlic yogurt sauce, alongside warm pita, rice, or a fresh salad
Notes
Don’t Overwork the Meat: Mix the kofta ingredients only until they are just combined to ensure they stay tender and juicy.
Grate the Onion: Grating the onion (instead of chopping) releases its juices, adding significant moisture and flavor that integrates smoothly into the mixture.
Wet Your Hands: The chicken mixture is sticky. Keep a small bowl of water nearby to wet your hands before shaping each kofta to prevent sticking.
Chill the Sauce: Making the yogurt sauce first and letting it rest in the fridge is key. This gives the garlic and lemon time to infuse the yogurt for a deeper flavor.
Storage: Store leftover cooked koftas and the sauce separately in airtight containers in the refrigerator. The koftas last 3-4 days, and the sauce for up to 5 days.
Freezing: Koftas freeze well, both cooked and uncooked. Freeze on a baking sheet until solid, then transfer to a freezer-safe bag. They can be stored for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 koftas with sauce
- Calories: 315 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 100mg