CHICKEN KOFTA WITH GARLIC YOGURT SAUCE

Craving a dynamic dinner full of Mediterranean flair that's as easy as it is delicious? These Chicken Kofta skewers with a cooling Garlic Yogurt Sauce are your next weeknight win! Tender, herb-infused chicken patties get a quick, char-grilled cook, then find their perfect partner in a creamy, garlicky yogurt dressing. This recipe perfectly balances savory, spiced, and fresh – it’s light, protein-packed, and visually stunning, making it ideal for everything from a family meal to a causal dinner party. The secret is the blend of aromatic herbs right in the kofta and the punch of raw garlic in the sauce. Serve them over a bed of fluffy quinoa, with warm pita, or alongside a crisp Greek salad for a complete feast. Get ready to add this one to your heavy rotation!

Full Recipe: Chicken Kofta with Garlic Yogurt Sauce

Yields: 4 servings (approx. 12-14 kofta) Prep time: 15 minutes Cook time: 10-12 minutes

Ingredients:

For the Chicken Kofta:

• 1 lb (450g) lean ground chicken

• 1/2 cup finely chopped fresh parsley

• 1/4 cup finely chopped fresh mint

• 1/2 medium onion, very finely grated (squeeze out excess moisture)

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon salt, or to taste

• 1/4 teaspoon black pepper

• 1 large egg, lightly beaten

• 1/4 cup panko or plain breadcrumbs (adjust as needed for texture)

• 1 tablespoon olive oil (for cooking)

• Wooden or metal skewers (if using wooden, soak in water for 20 minutes beforehand)

For the Garlic Yogurt Sauce:

• 1 cup plain Greek yogurt (full-fat or 2% is best for creaminess)

• 2-3 cloves garlic, very finely minced or pressed

• 1 tablespoon fresh lemon juice

• 1/4 cup finely chopped fresh parsley

• Salt to taste

• Optional drizzle: Olive oil and a pinch of paprika

For Serving:

• Extra fresh parsley for garnish

• Warm pita bread or naan

• Cooked rice, quinoa, or a Greek salad

Instructions:

1. Prepare the Kofta Mixture: In a large bowl, combine the ground chicken, chopped parsley, mint, grated onion (ensure excess water is squeezed out), minced garlic, cumin, coriander, paprika, salt, pepper, beaten egg, and breadcrumbs. Use your hands to gently mix everything until just combined. Avoid overmixing, which can make the kofta tough. The mixture should form soft patties; if it's too wet, add another tablespoon of breadcrumbs.

2. Shape and Skewer: Form the chicken mixture into elongated, sausage-like shapes (about 3 inches long and 1 inch thick) or small, round patties. Thread them lengthwise onto the prepared skewers. Arrange them on a platter. Cover and refrigerate for at least 15 minutes to help them firm up (this step makes them easier to handle and prevents them from falling apart).

3. Make the Garlic Yogurt Sauce: While the kofta chill, prepare the sauce. In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, chopped parsley, and a pinch of salt. Taste and adjust seasoning as needed. For extra flavor, stir in a tiny drizzle of olive oil. Cover and refrigerate until ready to serve.

4. Cook the Kofta: Lightly oil a grill pan, indoor grill, or large non-stick skillet and heat over medium-high heat. Working in batches if necessary, add the chicken kofta skewers in a single layer. Do not overcrowd the pan. Cook for 5-6 minutes per side, or until they are cooked through (reaching an internal temperature of 165°F / 74°C) and have beautiful, charred grill marks.

5. Serve: Transfer the cooked kofta skewers to a serving platter. Dollop the cool Garlic Yogurt Sauce over or alongside them. Garnish generously with fresh parsley and an optional light drizzle of olive oil. Serve immediately with warm pita bread, your favorite grains, or a side salad. Enjoy!