Chicken Kofta with Yogurt Sauce

This Middle Eastern chicken kofta has become my go-to dinner option when I want something impressive yet straightforward. The aromatic spices transform ordinary ground chicken into a restaurant-worthy meal that pairs perfectly with the cooling garlic yogurt sauce.

I first made these kofta for a dinner party after returning from a trip to Lebanon. My guests were so impressed they asked for the recipe before dessert was even served!

Ingredients

• Ground Chicken: 500 grams provides the perfect lean protein base while still remaining juicy when cooked properly
• Onion: finely chopped adds moisture and sweet flavor to balance the spices
• Garlic: minced brings essential aromatic foundation to authentic kofta
• Fresh Parsley: brightens the flavor profile and adds beautiful color contrast
• Ground Cumin: essential for authentic Middle Eastern flavor with its warm earthy notes
• Ground Coriander: brings citrusy undertones that complement the cumin beautifully
• Plain Yogurt: creates the creamy base for the sauce select full fat for best flavor
• Lemon Juice: adds brightness and acidity to cut through the richness of the meat
• Olive Oil: helps achieve that perfect golden crust when grilling

Step-by-Step Instructions

Prepare the Mixture:

Combine ground chicken, chopped onion, minced garlic, and parsley in a large mixing bowl. Make sure your onion is finely chopped to ensure even cooking and proper binding. The moisture from the onion helps keep the kofta from drying out during cooking.

Add the Spices:

Sprinkle in ground cumin, coriander, salt, and black pepper. Use your hands to thoroughly mix everything until well combined. The spice mixture should be evenly distributed throughout the meat for consistent flavor in every bite.

Shape the Kofta:

Wet your hands slightly to prevent the mixture from sticking, then shape into elongated oval koftas about 3 inches long and 1 inch thick. The traditional shape helps cook the kofta evenly and provides more surface area for delicious caramelization.

Grill to Perfection:

Preheat your grill or grill pan over medium high heat and brush with olive oil. Place the kofta on the hot surface and cook for 5 to 7 minutes per side until golden brown with nice grill marks. The internal temperature should reach 75°C for food safety.

Prepare the Sauce:

While the kofta cooks, mix yogurt, lemon juice, and a pinch of salt in a small bowl. Stir well to combine, creating a smooth, tangy sauce that perfectly complements the spiced meat.

Rest and Serve:

Allow the cooked kofta to rest for a few minutes before serving. This helps the juices redistribute for maximum flavor. Serve with the garlic yogurt sauce drizzled over top or on the side for dipping.

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The fresh parsley is truly the unsung hero in this recipe. My Lebanese neighbor taught me that adding enough fresh herbs is what separates good kofta from great kofta. She would always say "when you think you've added enough parsley, add a little more!"

Perfect Pairings

These chicken kofta pair beautifully with warm pita bread and a simple cucumber tomato salad. The contrast between the warm spiced meat and cool, crunchy vegetables creates a balanced meal with interesting textures. For a more substantial dinner, serve with fragrant basmati rice or roasted vegetables. The garlic yogurt sauce ties everything together, so make extra for drizzling over the sides.

Make-Ahead Options

You can prepare the kofta mixture up to 24 hours in advance and keep it refrigerated until you're ready to cook. This actually improves the flavor as it allows the spices to permeate the meat more thoroughly. The shaped raw kofta can even be frozen for up to three months. Simply place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag. When ready to cook, thaw overnight in the refrigerator and proceed with grilling as directed.

Spice Variations

The beauty of kofta lies in its adaptability to different spice preferences. For a spicier version, add a pinch of cayenne pepper or Aleppo pepper flakes to the meat mixture. If you prefer a more complex flavor profile, try adding a quarter teaspoon of ground cardamom or allspice. Middle Eastern za'atar seasoning makes an excellent addition sprinkled over the yogurt sauce just before serving, adding herbaceous notes that complement the meat beautifully.

Recipe FAQs

→ Can I bake these chicken koftas instead of grilling?

Yes! Bake the koftas on a lined baking sheet at 400°F (200°C) for about 20-25 minutes, turning halfway through cooking time. Just make sure the internal temperature reaches 165°F (75°C) for food safety.

→ What can I serve with chicken kofta?

Chicken kofta pairs wonderfully with warm pita bread, rice pilaf, tabbouleh salad, hummus, or a simple cucumber tomato salad. For a complete meal, add some roasted vegetables or a Mediterranean mezze platter.

→ Can I make chicken kofta ahead of time?

Absolutely! You can prepare the kofta mixture up to 24 hours in advance and keep it refrigerated. You can also form the koftas and store them between layers of parchment paper in the refrigerator for several hours before cooking.

→ What's the best way to shape koftas?

Wet your hands with cold water before shaping to prevent the mixture from sticking. For traditional koftas, form an oval shape around a skewer, or simply shape them into elongated ovals or flattened patties by hand.

→ Can I use a different type of meat?

Yes, this recipe works well with ground lamb, beef, or turkey. Lamb is traditional in Middle Eastern koftas and provides more flavor, while turkey is a leaner alternative to chicken.

→ How can I make the yogurt sauce more flavorful?

Add minced fresh herbs like mint or dill, a dash of cumin, grated cucumber (squeeze out excess moisture first), or a small clove of minced garlic. Let the sauce sit for at least 30 minutes before serving to allow flavors to develop.