Ingredients
Equipment
Method
- In a large mixing bowl, combine the ground chicken, finely chopped yellow onion, minced garlic, chopped parsley, chopped mint, ground cumin, ground coriander, paprika, cayenne pepper (if using), salt, and black pepper.1.5 lbs ground chicken, 1/2 cup finely chopped yellow onion, 2 cloves garlic, minced, 1/4 cup finely chopped fresh parsley, 1/4 cup finely chopped fresh mint, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper
- Add the lightly beaten egg to the mixture.1 large egg, lightly beaten
- Using your hands or a sturdy spoon, gently mix all the ingredients together until just combined. Be careful not to overmix, as this can result in tough kofta.
- Lightly dampen your hands with water to prevent sticking. Take about 2 tablespoons of the chicken mixture and roll it into an oval or cylindrical shape, similar to a small sausage or meatball. Repeat with the remaining mixture until all the kofta are formed.
- While you shape the kofta, whisk together the plain Greek yogurt, minced or grated garlic, fresh lemon juice, olive oil, salt, and pepper in a medium bowl. Taste and adjust seasoning if needed. Set aside. The longer this sauce sits, the more the flavors will meld.1.5 cups plain Greek yogurt, 3 cloves garlic, minced or grated, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, Pinch black pepper
- Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat.2 tablespoons olive oil
- Carefully place the kofta in the hot skillet, ensuring not to crowd the pan. You may need to cook them in batches.
- Cook the kofta for about 8-10 minutes, turning them occasionally, until they are golden brown on all sides and cooked through. The internal temperature should reach 165°F (74°C).
- Arrange the cooked juicy chicken kofta on a serving platter. Generously drizzle the creamy garlic yogurt sauce over the kofta. Garnish with fresh dill or parsley, if desired.1-2 tablespoons chopped fresh dill or parsley
- Serve immediately with warm pita bread, fluffy couscous or rice, and a side of fresh greens and vegetables for a complete and satisfying meal.
Notes
Storage: Store kofta and sauce separately in airtight containers in the refrigerator for up to 3-4 days. Reheating: Reheat kofta gently in a skillet or oven; sauce is best served cold or at room temperature.
