Chicken Kofta with Creamy Garlic Yogurt Sauce
This Middle Eastern-inspired chicken kofta is a protein-rich delight, featuring tender ground chicken seasoned with aromatic spices like cumin, coriander, and allspice. By incorporating finely minced onion and breadcrumbs, each skewer remains incredibly juicy during the oven-roasting process. The dish is perfectly complemented by a cool, zesty garlic yogurt sauce, creating a balanced meal that is sophisticated enough for entertaining yet quick enough for a healthy weeknight dinner.
Ingredients
- 1 pound ground chicken (breast or thighs)
- 1 small onion, finely minced
- 1 bunch fresh parsley, stemmed and chopped
- 3 cloves garlic, minced (divided)
- ½ cup breadcrumbs (panko or standard)
- 1 teaspoon ground coriander
- ½ teaspoon ground allspice
- ½ teaspoon ground cumin
- ¼ teaspoon ground cardamom
- ½ cup plain unsweetened Greek yogurt
- 1 whole lemon, zested and juiced
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- Soak wooden skewers in cold water for at least 15 minutes to prevent burning.
- In a food processor, pulse the onion, parsley, and two cloves of garlic until they form a coarse paste.
- In a large bowl, combine the ground chicken, vegetable paste, breadcrumbs, and spices; mix until uniform.
- Shape the mixture into 10 elongated, sausage-like patties and firmly press each onto a dampened skewer.
- Arrange skewers on the prepared baking sheet and bake for 20 minutes, turning halfway through, until golden brown and cooked through.
- In a small bowl, whisk together the yogurt, remaining clove of garlic, lemon juice, and lemon zest.
- Serve the hot chicken kofta skewers alongside the cooling garlic yogurt sauce.
Notes
Ensure you don't overwork the meat mixture to maintain tenderness. You can substitute the parsley with fresh cilantro if you prefer a different herbal profile. Store leftovers in an airtight container for up to 3 days.