Spiced Chicken Kofta Skewers

This Middle Eastern chicken kofta recipe transforms basic ground chicken into flavorful, aromatic skewers that pair perfectly with a cooling garlic yogurt sauce. The combination creates a delightful balance between the warm spices and refreshing tanginess that satisfies every time.

I first made these kofta for a summer gathering where I wanted something special but not complicated. The empty platter and requests for the recipe convinced me this needed to become part of my regular rotation.

Ingredients

• Ground Chicken lean protein that absorbs flavors beautifully while staying juicy. Look for thigh meat if possible for more flavor
• Onion adds moisture and sweetness. Choose firm onions with tight skins for freshest flavor
• Garlic provides essential aroma. Select plump cloves without any green sprouts
• Fresh Parsley brings brightness and color. Italian flat leaf variety works best here
• Ground Cumin delivers earthy warmth. Buy whole seeds and grind yourself for maximum flavor
• Ground Coriander adds citrusy notes. Store in a cool dark place to maintain potency
• Plain Yogurt creates the creamy sauce base. Full fat Greek yogurt provides the richest texture
• Lemon Juice brightens everything. Always use freshly squeezed for the cleanest flavor

How To Make Chicken Kofta with Garlic Yogurt Sauce

Prepare the mixture

Combine ground chicken with finely chopped onion ensuring they're nearly minced to avoid chunks. Add minced garlic making sure it's evenly distributed throughout. Incorporate parsley and spices using your hands to gently work everything together without overworking the meat which can make it tough.

Shape the kofta

Slightly dampen your hands with cold water before forming each kofta. This prevents sticking and creates smoother shapes. Form into 3 inch long oval shapes about 1 inch thick pressing firmly enough to hold together but not so much that the meat becomes dense.

Grill to perfection

Preheat your grill or pan until very hot before adding any oil. This ensures proper searing. Cook each kofta for exactly 5 minutes on the first side without moving them allowing a good crust to form. Flip once and cook another 5 minutes until the internal temperature reaches 165°F.

Create the sauce

Whisk yogurt until smooth before adding lemon juice and a small amount of minced garlic. Let the sauce rest for at least 10 minutes before serving to allow flavors to meld together. Taste and adjust seasoning just before serving.

The cumin in this recipe is my secret weapon. I toast whole seeds lightly in a dry pan before grinding them myself with a mortar and pestle. The aroma that fills my kitchen when I do this reminds me of my grandmother's cooking during family gatherings where everyone would fight over the last kofta on the platter.

Make Ahead Options

Kofta mixture can be prepared up to 24 hours before cooking and stored in the refrigerator in an airtight container. This actually improves the flavor as the spices have more time to permeate the meat. The yogurt sauce can be made up to 3 days ahead and stored separately in the refrigerator. If you notice the sauce becoming watery after storage simply strain it through a fine mesh sieve or whisk vigorously before serving.

Serving Suggestions

These kofta shine when served as part of a mezze spread alongside hummus warm pita bread tabbouleh salad and pickled vegetables. For a complete meal serve over turmeric rice or alongside a simple cucumber tomato salad dressed with olive oil and lemon juice. The yogurt sauce works wonderfully drizzled directly over the kofta but can also be served on the side for dipping. For a beautiful presentation sprinkle the plated kofta with additional fresh herbs like mint or cilantro and a light dusting of sumac for color and citrusy tang.

Troubleshooting Tips

If your kofta mixture seems too wet add 2 tablespoons of breadcrumbs to help bind it. Conversely if the mixture feels too dry add 1 tablespoon of olive oil. When grilling kofta resist the urge to flip them too early as they need time to develop a crust that prevents sticking. If cooking indoors a cast iron pan works better than nonstick for achieving proper browning. For those who find the mixture difficult to form around skewers try chilling the meat mixture for 30 minutes before shaping.

Recipe FAQs

→ Can I bake these chicken kofta instead of grilling?

Yes, you can bake the kofta in a preheated oven at 400°F (200°C) for approximately 20-25 minutes, turning halfway through cooking. Place them on a lined baking sheet for best results. Just ensure they reach an internal temperature of 165°F (75°C).

→ What sides pair well with chicken kofta?

Chicken kofta pairs beautifully with warm pita bread, tabbouleh salad, hummus, roasted vegetables, or a simple cucumber tomato salad. Rice pilaf or couscous also make excellent accompaniments to complete the meal.

→ Can I make these chicken kofta ahead of time?

You can prepare the kofta mixture up to 24 hours in advance and store it covered in the refrigerator. You can also shape the kofta ahead of time and refrigerate them on a covered tray. The yogurt sauce can be made up to 2 days ahead and kept refrigerated.

→ Can I use ground turkey instead of chicken?

Absolutely! Ground turkey is an excellent substitute for ground chicken in this recipe. The cooking time and temperature remain the same, and you'll still get delicious results with the same spice blend.

→ How can I prevent my kofta from falling apart on the grill?

To prevent kofta from falling apart, make sure to knead the meat mixture thoroughly until it becomes sticky and holds together well. Refrigerating the shaped kofta for 30 minutes before grilling can also help them firm up. If using leaner meat, you might consider adding a beaten egg or a tablespoon of breadcrumbs to the mixture as a binder.

→ Can I freeze chicken kofta?

Yes, you can freeze both raw and cooked kofta. For raw kofta, place them on a tray in a single layer to freeze, then transfer to a freezer bag and store for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time. Cooked kofta can be frozen for up to 2 months and reheated in the oven until hot throughout.