Description
Enjoy a flavorful and juicy Chicken Kofta grilled to perfection and served with a tangy garlic yogurt sauce. This recipe combines aromatic spices and fresh herbs for a delicious Middle Eastern-inspired dish that’s perfect for a quick and satisfying meal.
Ingredients
Scale
For the Chicken Kofta
- 1 pound Ground Chicken (Substitution: Ground turkey for a leaner option)
- 1 medium Onion, chopped (Substitution: Shallots or scallions for a milder flavor)
- 2 cloves Garlic, minced (Substitution: Garlic powder can be used for convenience)
- 1/4 cup Fresh Parsley, finely chopped (Substitution: Cilantro for a different herbal note)
- 2 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- Salt, to taste
- Black Pepper, to taste
- 1 tablespoon Olive Oil (for grilling, substitution: any neutral oil)
For the Garlic Yogurt Sauce
- 1 cup Plain Yogurt (Substitution: Dairy-free alternatives like coconut yogurt)
- 2 tablespoons Lemon Juice (fresh)
- 1 clove Garlic, minced
- Salt, to taste
Instructions
- Preparation: Chop the onion and parsley finely. Mince the garlic cloves separately for the kofta and the sauce.
- Mix the Kofta Ingredients: In a large bowl, combine ground chicken, chopped onion, minced garlic, and fresh parsley. Mix until well blended.
- Add Spices: Stir in ground cumin, ground coriander, salt, and black pepper until just combined. Avoid overmixing to keep the kofta tender.
- Shape the Kofta: With damp hands, form the mixture into 10-12 elongated oval shapes, about the size of a small sausage.
- Preheat and Oil Grill: Heat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Grill the Kofta: Place kofta on the grill and cook for 5-7 minutes on each side until they are golden brown and reach an internal temperature of 75°C (165°F) to ensure they are fully cooked.
- Prepare the Garlic Yogurt Sauce: While the kofta grills, mix plain yogurt, fresh lemon juice, a pinch of salt, and minced garlic in a bowl. Stir well to combine flavors.
- Serve: Serve the hot grilled kofta alongside the garlic yogurt sauce for dipping or drizzling.
Notes
- Use damp hands when shaping kofta to prevent sticking.
- Ensure the internal temperature of the kofta reaches 75°C (165°F) for safe consumption.
- For a leaner version, substitute ground chicken with ground turkey.
- The garlic yogurt sauce can be made ahead and refrigerated to allow flavors to meld.
- If a grill is not available, kofta can be cooked on a stovetop grill pan or broiled in the oven.
