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These aromatic Middle Eastern chicken skewers transform ordinary ground chicken into tasty, spice-infused kofta that goes wonderfully with a tangy garlic yogurt dip. You'll love how the cool creaminess balances out the warm spices for a truly satisfying meal.
I whipped these kofta up for a backyard party when I wanted something impressive but easy. The empty dish and all my friends asking how I made them told me this one needed to become a regular in my cooking lineup.
Ingredients
- Ground Chicken soaks up seasonings well while keeping moist. Try to find thigh meat for extra juiciness
- Onion gives moisture and gentle sweetness. Go for ones that feel heavy with tight outer layers
- Garlic brings that must-have smell. Pick fat cloves without any sprouting
- Fresh Parsley adds freshness and visual pop. The flat Italian kind works wonders here
- Ground Cumin offers that earthy kick. Crush your own seeds for bigger flavor punch
- Ground Coriander gives slight citrus hints. Keep it away from light to stay strong
- Plain Yogurt forms the creamy base. Full-fat Greek style makes the thickest, richest sauce
- Lemon Juice lifts all the flavors. Skip the bottle and squeeze it yourself
How To Make Chicken Kofta with Garlic Yogurt Sauce
- Mix everything up
- Throw the ground chicken in a bowl with super finely chopped onion so there aren't big chunks. Add the minced garlic, making sure it's spread throughout. Mix in the parsley and spices with your fingers, working it all together gently so the meat doesn't get tough.
- Form your koftas
- Wet your hands with cold water first so the meat won't stick. Roll the mixture into oval shapes about 3 inches long and an inch thick. Press firmly enough so they stay together but not so hard they get dense and rubbery.
- Cook them right
- Get your grill or pan really hot before adding any oil. This helps them brown nicely. Let each kofta cook for a full 5 minutes without touching them so they form a nice crust. Flip just once and cook another 5 minutes until they hit 165°F inside.
- Whip up the sauce
- Stir the yogurt until it's smooth, then mix in the lemon juice and a bit of crushed garlic. Let it sit for at least 10 minutes so the flavors can get friendly. Give it a taste right before serving and tweak if needed.
The cumin really makes this dish special. I like to lightly toast whole seeds in a dry pan then crush them myself with my grandma's old mortar and pestle. When that smell fills my kitchen, it takes me back to family dinners where everyone would grab for the last kofta before anyone else could.
Make Ahead Options
You can mix up the kofta blend a full day before cooking and keep it covered in your fridge. This actually makes them taste better as the spices get more time to flavor the meat. The yogurt sauce stays good for up to 3 days in the fridge. If it gets a bit watery after sitting, just run it through a strainer or give it a good stir before using it.
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Serving Suggestions
These kofta really stand out when you put them on a big platter with hummus, warm pita, chopped salad and some tangy pickles. For a full dinner, try them over yellow rice or with a simple mix of diced cucumbers and tomatoes with a splash of olive oil and lemon. You can pour the yogurt sauce right over the kofta or put it in a small bowl for dipping. To make it look fancy, scatter some fresh mint or cilantro on top and add a tiny sprinkle of sumac for a pretty reddish color and zingy taste.
Troubleshooting Tips
Got kofta mix that's too sticky? Just add a couple spoons of breadcrumbs to firm it up. If it seems too dry, a spoon of olive oil will fix it. When you're cooking them, don't flip too soon or they'll stick and fall apart. They need time to form that nice outer crust. Indoor cooking works best in a cast iron pan rather than non-stick if you want that golden brown color. Finding it hard to put them on skewers? Try cooling the meat mix in the fridge for half an hour first.
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Frequently Asked Questions
- → What’s an easy way to bake instead of grill?
Baking is simple! Heat your oven to 400°F (200°C), spread the kofta on a baking sheet with parchment, and bake for 20-25 minutes. Flip halfway through to ensure even cooking. Check they’re cooked to 165°F (75°C).
- → What pairs well with chicken kofta?
Perfect matches include soft pita bread, couscous, roasted veggies, or a zingy cucumber tomato salad. Don’t forget hummus or tabbouleh. Rice pilaf is also a favorite side.
- → Can I prep the kofta ahead?
The meat mixture can sit in the fridge, covered, for up to a day before shaping. You can also shape them early and refrigerate on a tray. Garlic yogurt sauce is ready to make a day or two ahead and chilled.
- → What about swapping ground chicken for turkey?
Go for it! Turkey works just as well, keeping the cook times and steps the same. The spices will bring out the best flavors, no matter the meat.
- → How do I keep these from breaking apart on the grill?
Work the meat mix enough so it binds together and gets sticky. Let the shaped kofta chill in the fridge for a half-hour before grilling. For extra sturdiness, a bit of egg or breadcrumbs can do wonders.
- → Can I freeze them for later?
Definitely! Place raw kofta on a tray to freeze, then move them to a freezer bag for up to three months. Cook straight from frozen but allow extra time. Cooked kofta lasts two months frozen and reheats just fine in the oven.