Bookmark
This flavorful dish brings bold Middle Eastern flair to the table without requiring hours in the kitchen. Juicy chicken kofta is blended with herbs and spices then grilled to a golden char. A cool garlic yogurt sauce adds a creamy lemony contrast. Perfect for weeknights or casual dinners this is a meal that delivers big flavor and comfort in every bite.
I first made this on a cold night when my family came home hungry and it instantly became a favorite request whenever I start cooking onions and garlic
Ingredients
- Ground chicken: brings tender texture choose fresh with no additives
- Onion: adds sweetness and moisture look for firm tightly layered ones
- Garlic: gives warmth and depth mince finely for even flavor
- Fresh parsley: brightens with freshness go for flat leaf for stronger flavor
- Ground cumin: adds earthiness toast seeds before grinding for extra aroma
- Ground coriander: adds lemony depth buy sealed ground for freshness
- Kosher salt: evenly seasons every bite
- Freshly ground black pepper: brings gentle heat
- Plain thick yogurt: offers creaminess use unsweetened for balance
- Fresh lemon juice: lifts and sharpens squeeze it fresh
- Extra virgin olive oil: prevents sticking adds richness use a bold variety
Step-by-Step Instructions
- Mix the Kofta:
- In a large bowl combine ground chicken finely chopped onion minced garlic and chopped parsley mix using clean hands or a fork until well combined
- Season and Bind:
- Add ground cumin ground coriander salt and pepper mix just until spices are evenly distributed avoid overmixing to keep texture tender
- Shape the Kofta:
- Wet your hands and form the mixture into oval patties about three inches long and one inch thick repeat until all mixture is used
- Grill the Kofta:
- Preheat grill or grill pan to medium high brush grates with olive oil place patties and cook for five to seven minutes per side until golden and cooked through
- Make the Yogurt Sauce:
- In a small bowl whisk yogurt with minced garlic lemon juice and salt until smooth taste and adjust seasoning if needed
- Rest and Serve:
- Transfer cooked kofta to a plate and rest three minutes serve warm with a generous dollop of garlic yogurt sauce
Bookmark
Every time I chop parsley for this dish the scent reminds me of my grandmother’s kitchen I love how something so simple can feel so special when shared around the table
Storage Tips
Store leftover kofta and yogurt sauce separately in airtight containers in the fridge for up to three days Reheat kofta gently on the stovetop or in the oven Stir yogurt sauce before serving if separated
Ingredient Substitutions
If ground chicken is not available ground turkey offers similar results Use cilantro instead of parsley for a different herb profile Plant based yogurt with extra lemon juice works well if avoiding dairy
Serving Suggestions
Serve kofta over saffron rice or in warm pita Add crisp cucumber salad pickled onions or olives for texture and contrast A handful of radishes adds bright crunch
Bookmark
Cultural Context
Kofta is a beloved street food across the Middle East often made with lamb or beef This chicken version keeps the spirit while offering a lighter twist It is the kind of meal you would share in a bustling market or around a family table
Frequently Asked Questions About Recipes
- → Can I use ground turkey instead of chicken?
Yes, ground turkey works well and gives a similar juicy texture. Just ensure it's not too lean to maintain moisture.
- → How do I prevent kofta from falling apart?
Let the kofta mixture rest in the fridge before shaping and avoid overmixing. Wet hands help with shaping too.
- → Can I cook kofta without a grill?
Absolutely. Pan-sear on medium heat or bake at 400°F (200°C) for about 20 minutes, turning once midway.
- → What sides go well with chicken kofta?
Try rice pilaf, grilled vegetables, flatbread, or a cucumber salad. Pickled onions or olives add a nice contrast.
- → How long can I store leftovers?
Store kofta and sauce separately in airtight containers. Kofta keeps for up to 3 days refrigerated; reheat gently before serving.