Chicken Kofta Kebabs with Garlicky Yogurt Sauce Recipe
These Chicken Kofta Kebabs are flavorful Middle Eastern-inspired ground chicken patties spiced with coriander, allspice, cumin, and cardamom. Baked to juicy perfection and served with a refreshing garlicky yogurt sauce, they make a perfect protein-packed meal ideal for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Low Fat
Ingredients
Kofta Kebabs
- 1 small onion, peeled and roughly chopped or finely diced (or ½ medium-large onion)
- 1 bunch parsley, large stems removed
- 2 cloves garlic, finely minced
- ½ cup breadcrumbs
- 1 lb ground chicken
- 1 tablespoon ground coriander seeds
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- ½ teaspoon salt (or more to taste)
- ½ teaspoon ground black pepper (or more to taste)
Garlicky Yogurt Sauce
- ½ cup plain unsweetened yogurt (Greek or plain, fat-free or low fat)
- 1 clove garlic, finely minced
- 1 tablespoon parsley leaves, finely minced
- Zest of 1 lemon
- 1 tablespoon lemon juice (from ½ lemon)
- ¼ teaspoon salt (or more to taste)
- ¼ teaspoon ground black pepper (or more to taste)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C). Lightly spray a large baking sheet with oil or line it with parchment paper. If using wooden skewers, soak them in water for at least 15 minutes to prevent burning during baking.
- Process vegetables: In a small food processor, combine the roughly chopped onion, parsley bunch, and 2 garlic cloves. Pulse until finely chopped and combined, with some liquid formed—this moisture is beneficial. Alternatively, finely chop these ingredients by hand.
- Mix kofta ingredients: In a large bowl, combine the processed onion mixture, ground chicken, breadcrumbs, ground coriander, allspice, cumin, cardamom, salt, and black pepper. Stir thoroughly to evenly distribute spices throughout the meat.
- Form kofta patties: Using your hands, shape the mixture into elongated patties. Thread each patty onto a skewer, then gently reshape the patties for uniformity.
- Bake kofta: Place the skewered patties on the prepared baking sheet. Bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Remove from oven and let rest for 5 minutes.
- Prepare yogurt sauce: In a small bowl, whisk together the yogurt, 1 minced garlic clove, finely chopped parsley leaves, lemon zest, lemon juice, salt, and black pepper until well combined.
- Serve: Arrange the baked chicken kofta kebabs on plates and drizzle generously with the garlicky yogurt sauce. Serve alongside rice and a fresh side salad for a complete meal.
- Storage: Store any leftover yogurt sauce in a sealed container in the refrigerator for up to 2 days.
Notes
- Soaking wooden skewers helps prevent them from burning in the oven.
- You can finely chop the vegetables instead of using a food processor, but processing helps bind the mixture better.
- Check internal temperature with a meat thermometer to ensure the chicken is fully cooked.
- For extra flavor, marinate the kofta mixture for 30 minutes before shaping, if time allows.
- Serve with warm pita bread or a fresh salad to complement the flavors.
