Chicken Kofta

These chicken kofta kebabs make a super simple and tasty dinner. They're healthy and not hard to make. You can also make an easy garlic-yogurt sauce to go with them too!

Kofta kebabs and similar dishes are found in many Middle Eastern cultures and beyond. They can be made with basically any meat and are typically filled with different spices. Many people cook them on skewers, sometimes on a grill or simply in the oven. These kebabs can be paired with all kinds of side dishes, but are often eaten with rice (or other grains). Personally, I like to have mine with rice and veggies.

To keep this recipe as simple as possible, I don't put the chicken kofta kebabs on skewers, but you may choose to do so if you want. I find that they turn out fine without the skewers, but you can use them for a more traditional method. Also, I opt for easily baking them in the oven, but you can also grill them instead.

What do I need to make chicken kofta?

• Ground chicken — You can swap the chicken for ground turkey also.
• Onion
• Parsley
• Garlic — Minced garlic cloves or garlic powder.
• Breadcrumbs
• Ground coriander
• Allspice
• Cumin
• Salt
• Pepper
• Garam masala
• Paprika

For the garlic-yogurt sauce:

• Yogurt — Plain. Ideally Greek or any thicker kind.
• Lemon juice
• Olive oil
• Garlic — Either minced cloves or powder are fine.
• Parsley
• Salt
• Pepper
• Dill

How to make chicken kofta:

1. Preheat the oven to 400°F.

2. Combine all the kofta ingredients together in a medium or large mixing bowl.

3. Shape the koftas with your hands, creating an oval shape.

4. Place the kofta kebabs on a baking sheet and cook for 15-20 minutes (until meat is fully cooked and no pink is visible on the inside).

Garlic-Yogurt Sauce:

1. Add the sauce ingredients to a small bowl.

2. Stir the ingredients together. Pour over the koftas or use for dipping. 

Notes:

• Feel free to use ground turkey instead of chicken, if desired.
• The shape and size is pretty much up to you. I try to make the koftas sort of football-shaped, but you can decide what works best for you.
• Any leftover sauce can be stored in the fridge in a covered container for up to 2 days.

* Adapted from this recipe.