Description
These Chicken Kofta Kebabs are juicy, flavorful ground chicken kebabs infused with herbs and warm spices, grilled to perfection and served with a refreshing garlic-mint yogurt sauce spiced with harissa for a beautiful balance of heat and coolness. Perfect for a quick, healthy, and delicious Middle Eastern-inspired meal.
Ingredients
For the Chicken Kofta Kebabs
- 1 pound ground chicken
- 1/3 cup breadcrumbs or gluten free breadcrumbs
- 1 small white onion, grated (about 1/2 cup)
- 1 garlic clove, minced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1 to 2 tablespoons harissa (adjust to spice preference)
- 1 tablespoon tomato paste
- 1 egg
- Extra virgin olive oil, a drizzle
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon sweet paprika
- Kosher salt, to taste
- Black pepper, to taste
For the Garlic-Mint Yogurt Sauce
- 1 cup Greek yogurt
- 1 garlic clove, grated or minced
- 1/2 cup chopped fresh mint
- Zest of 1 lemon
- Kosher salt, to taste
- Extra virgin olive oil, a small drizzle
Instructions
- Prepare skewers: Soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
- Make the kofta mixture: In a medium bowl, combine ground chicken, breadcrumbs, grated onion, minced garlic, parsley, mint, harissa, tomato paste, egg, and a drizzle of olive oil. Season with coriander, cumin, paprika, salt, and pepper. Mix thoroughly until well combined. Chill in the refrigerator to let flavors meld and mixture bind.
- Prepare yogurt sauce: In a small bowl, whisk together Greek yogurt, garlic, chopped mint, lemon zest, salt, and a drizzle of olive oil until smooth. Set aside.
- Preheat grill: Heat your outdoor grill or indoor griddle over medium heat. Oil the grill grates or surface generously to prevent sticking.
- Form kebabs: With damp hands or gloves, mold the chicken mixture onto the skewers by pressing a large handful around the bottom of each skewer and working upwards to create an even shape along its length.
- Grill koftas: Increase grill heat to medium-high and place kebabs over direct heat. Cover and cook, turning every 8 to 10 minutes to ensure even cooking and charring on all sides until fully cooked (internal temperature 165°F), approximately 16-20 minutes total. If using an indoor grill, tent with foil to retain heat.
- Serve: Remove kebabs from grill and transfer to a serving platter, cover loosely with foil to keep warm. Drizzle some garlic-mint yogurt sauce atop the kebabs and serve remaining sauce on the side.
Notes
- Soaking skewers is crucial to prevent them from burning on the grill.
- Adjust harissa quantity depending on your spice tolerance.
- You can substitute ground chicken with ground turkey or lamb for variation.
- Cook until the internal temperature of the kofta reaches 165°F for safety.
- Serve with warm pita bread or a fresh salad to make a complete meal.
