Description
This Chicken Kofta with Garlic Yogurt Sauce recipe offers a flavorful, juicy grilled chicken meatball experience with aromatic spices and a refreshing creamy sauce made from yogurt and lemon juice. Perfect for a quick and healthy meal that combines Middle Eastern-inspired flavors with simple grilling technique.
Ingredients
Scale
For the Kofta
- 500 grams ground chicken (about 1 pound)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 2 tablespoons olive oil (for grilling)
For the Garlic Yogurt Sauce
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- Pinch of salt
Instructions
- Prepare the Kofta Mixture: In a large mixing bowl, combine ground chicken, finely chopped onion, minced garlic, and fresh parsley. Mix these ingredients well so the aromatics are evenly distributed throughout the meat.
- Add Spices and Seasoning: Add ground cumin, ground coriander, salt, and black pepper to the mixture. Mix thoroughly again to incorporate all the spices and flavors uniformly.
- Shape the Kofta: Wet your hands to prevent sticking and form the mixture into elongated oval shapes, about the size of a small sausage or meatball, ensuring they hold together well.
- Preheat the Grill: Heat your grill or grill pan over medium-high heat. Once hot, brush the cooking surface lightly with olive oil to prevent sticking and help achieve a nice sear.
- Grill the Kofta: Place the kofta on the grill and cook for about 5-7 minutes per side. Grill until they develop a golden-brown crust and are cooked through internally, reaching a safe temperature of 165°F (75°C).
- Make the Garlic Yogurt Sauce: In a small bowl, combine plain yogurt, lemon juice, and a pinch of salt. Stir well until smooth to create a tangy and creamy sauce to complement the kofta.
- Serve: Plate the grilled chicken kofta and serve them with the garlic yogurt sauce alongside your favorite side dishes such as rice, salad, or grilled vegetables.
Notes
- Using wet hands when shaping kofta prevents the mixture from sticking and helps in forming uniform shapes.
- Adjust the salt and spices according to your taste preference.
- Ensure the kofta are cooked to a safe internal temperature of 165°F (75°C) to avoid any foodborne illnesses.
- This recipe pairs well with warm pita bread, couscous, or a fresh cucumber salad for a complete meal.
- You can substitute ground chicken with ground turkey or lamb for variation.
- If you don’t have a grill, a grill pan or stovetop skillet can be used as alternatives for cooking the kofta.
