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This succulent Chicken Kofta with Garlic Yogurt Sauce brings Middle Eastern flavors right to your dinner table with minimal effort. The juicy grilled meat paired with the cool, tangy sauce creates a perfect balance that's both comforting and exciting.
I first made these koftas when trying to break out of our dinner rut, and they've since become a regular in our meal rotation. My husband now requests them specifically when we're having friends over, and they always disappear within minutes.
- Ground chicken creates a lighter alternative to traditional lamb or beef koftas while still delivering wonderful flavor
- Onion and garlic form the aromatic foundation that gives depth to the meat mixture
- Fresh parsley adds brightness and color that balances the warm spices
- Ground cumin and coriander provide that authentic Middle Eastern flavor profile without overwhelming the dish
- Plain yogurt creates a cooling element that perfectly complements the spiced meat
- Fresh lemon juice in the sauce adds necessary acidity that cuts through the richness
How To Make Chicken Kofta with Garlic Yogurt Sauce
- Prepare the meat mixture
- Combine ground chicken with finely chopped onion, minced garlic, and fresh parsley in a large mixing bowl. Sprinkle in ground cumin, coriander, salt, and black pepper. Use clean hands to thoroughly mix everything together, ensuring the spices and aromatics are evenly distributed throughout the meat.
- Form the koftas
- Lightly wet your hands to prevent sticking, then grab portions of the chicken mixture and shape into elongated oval forms, about 3 inches long and 1 inch thick. This size ensures they cook evenly while remaining juicy. Aim to make 8 to 10 pieces of similar size.
- Grill to perfection
- Heat your grill or grill pan over medium high heat until hot. Brush the surface with olive oil to prevent sticking. Carefully place the koftas on the hot surface, allowing them to cook undisturbed for 5 to 7 minutes on the first side until they develop a nice brown crust. Gently flip once and cook the second side until the internal temperature reaches 75°C.
- Prepare the sauce
- While the koftas cook, stir together plain yogurt, freshly squeezed lemon juice, and a pinch of salt in a small bowl until smooth and well combined. The sauce should have a pourable but not watery consistency.
- Serve immediately
- Arrange the hot koftas on a serving platter. Place the garlic yogurt sauce alongside in a small bowl for dipping or drizzling. Garnish with additional fresh herbs if desired.
The ground chicken mixture in this recipe reminds me of the koftas my neighbor from Lebanon once shared with me. She taught me that the key is not overworking the meat—mix just enough to combine the ingredients but keep a light touch to maintain tenderness. That advice transformed how these turn out every time.
Meal Prep Magic
These koftas hold up beautifully for meal prep. After cooking, allow them to cool completely before storing in an airtight container in the refrigerator for up to three days. Keep the yogurt sauce separately in its own container. When ready to eat, warm the koftas gently in a microwave or covered in a low oven until just heated through, about 2 minutes. The cold yogurt sauce makes a perfect temperature contrast.
Serving Suggestions
For a complete meal, serve these koftas with warm pita bread, a simple cucumber tomato salad, and perhaps some hummus on the side. The combination creates a feast of complementary flavors and textures. For a lower carb option, serve the koftas over a bed of crisp romaine lettuce with sliced red onions and tomatoes, using the yogurt sauce as a dressing.
Creative Variations
While this recipe uses ground chicken, you can easily substitute ground turkey for a similar result. For a more traditional approach, use ground lamb which offers a richer, more robust flavor profile. You can also experiment with the spice blend by adding a pinch of cinnamon or allspice for warming notes, or incorporate some crushed red pepper flakes for heat. The yogurt sauce can be customized too—try adding finely minced cucumber and dill for a tzatziki inspired variation.
Recipe FAQs
- → Can I make these chicken koftas in advance?
Yes! You can prepare the kofta mixture up to 24 hours in advance and store it covered in the refrigerator. The yogurt sauce can also be made ahead and refrigerated for up to 3 days. Just shape and grill the koftas when you're ready to serve.
- → What can I substitute for ground chicken?
Ground turkey, lamb, or beef work wonderfully as substitutes. Each will provide a slightly different flavor profile, with lamb being the most traditional for koftas. Just ensure you adjust cooking times accordingly as beef and lamb may require slightly longer cooking.
- → What side dishes pair well with chicken kofta?
Chicken kofta pairs beautifully with warm pita bread, tabbouleh salad, hummus, roasted vegetables, or a simple Mediterranean rice pilaf. A fresh cucumber and tomato salad also makes a refreshing accompaniment.
- → Can I bake these koftas instead of grilling?
Absolutely! Bake them on a lined baking sheet at 200°C/400°F for about 20-25 minutes, turning halfway through, until they reach an internal temperature of 75°C/165°F. They won't have the same charred exterior, but they'll still be delicious.
- → How can I make the yogurt sauce more flavorful?
To enhance the yogurt sauce, try adding minced fresh garlic (1-2 cloves), a tablespoon of finely chopped mint or dill, a teaspoon of olive oil, or a pinch of cumin. You could also add finely grated cucumber to make it more like tzatziki.
- → Can I freeze chicken kofta?
Yes, you can freeze both cooked and uncooked koftas. For uncooked, freeze them shaped on a tray, then transfer to a freezer bag and use within 3 months. For cooked, cool completely, wrap individually, and freeze for up to 2 months. The yogurt sauce doesn't freeze well and should be made fresh.