Not long ago, my husband and I celebrated our anniversary at a small Mediterranean restaurant tucked into the corner of a bustling street. The kind of place where the aroma of charred meat and warm spices drifts outside before you even step through the door.
We sat near the window, watching families gather and couples share platters of grilled skewers. That night, one dish stood out above all the others: chicken kofta served with a tangy garlic yogurt sauce. It was simple, humble, yet deeply satisfying.
The flavors were so comforting that I knew I had to bring that memory back into my kitchen. Cooking at home doesn’t always need to be complicated, and this recipe proves it. With ground chicken, a few pantry spices, fresh parsley, and a creamy yogurt sauce, you can create a meal that feels just as special as dining out. I’ve made it for a casual weeknight dinner and once again for a family gathering, and both times it disappeared from the table faster than I expected.
The beauty of kofta is its versatility. It can be tucked into warm pita bread, served alongside roasted vegetables, or enjoyed on its own with a drizzle of garlic yogurt sauce. To me, this dish captures what I love most about cooking: taking an everyday ingredient like ground chicken and transforming it into something unforgettable.
Short Description
Chicken kofta with garlic yogurt sauce is a flavorful Mediterranean-inspired dish made from ground chicken, herbs, and spices, grilled until golden brown and served with a refreshing yogurt sauce. Perfect for weeknight meals or festive gatherings.
Key Ingredients
- 500 g ground chicken (about 1 pound)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- ¼ cup fresh parsley, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil (for grilling)
Tools Needed
- Large mixing bowl
- Sharp knife and cutting board
- Grill pan or outdoor grill
- Small mixing bowl
- Spatula or tongs
Cooking Instructions
Step 1: Mix the Chicken
In a large mixing bowl, combine ground chicken, onion, garlic, parsley, cumin, coriander, salt, and pepper. Use clean hands or a spoon to mix until everything is evenly blended.
Step 2: Shape the Kofta
Wet your hands with a little water to prevent sticking. Shape the mixture into elongated ovals or small patties, about the size of your palm.
Step 3: Preheat and Oil the Grill
Preheat a grill pan or outdoor grill to medium-high heat. Brush the surface lightly with olive oil to avoid sticking.
Step 4: Grill the Kofta
Place the kofta on the grill and cook for 5–7 minutes on each side, until golden brown and cooked through. Internal temperature should reach 165°F (75°C).
Step 5: Make the Garlic Yogurt Sauce
In a small bowl, whisk together plain yogurt, lemon juice, and a pinch of salt. Stir until smooth and creamy.
Step 6: Serve and Enjoy
Transfer the kofta to a platter, drizzle with garlic yogurt sauce, and garnish with extra parsley if desired. Serve warm with flatbread, rice, or grilled vegetables.
Why You’ll Love This Recipe
Flavorful and Light: Spiced chicken with fresh herbs pairs perfectly with cooling yogurt.
Quick to Make: Ready in under 30 minutes.
Versatile: Works as a main dish, in wraps, or part of a mezze platter.
Healthier Choice: Lean protein and fresh herbs keep it wholesome.
Crowd-Pleaser: Loved by kids and adults alike.
Mistakes to Avoid & Solutions
Overmixing the chicken: This can make the kofta dense. Mix just until combined.
Skipping the oil on the grill: Without oil, kofta may stick and break apart. Always brush lightly.
Not checking doneness: Chicken must reach 165°F (75°C). Use a meat thermometer for accuracy.
Dry kofta: If your mix feels too dry, add 1 tablespoon of olive oil into the mixture before shaping.
Watery sauce: If yogurt is too thin, strain it with a cheesecloth for a thicker consistency.
Serving and Pairing Suggestions
Serve over basmati rice with grilled vegetables for a complete dinner.
Tuck into warm pita with lettuce, tomatoes, and cucumbers for a sandwich-style meal.
Add to a mezze platter with hummus, olives, and roasted peppers.
Pair with chilled mint tea, lemonade, or a crisp white wine.
Family-style presentation works beautifully—pile onto a platter and let everyone help themselves.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze, wrap cooked kofta individually and store up to 2 months.
Reheat in a skillet over low heat with a splash of water to keep them moist.
Warm in the oven at 325°F (160°C) until heated through.
Avoid microwaving too long, as it can dry the chicken out.
FAQs
1. Can I bake chicken kofta instead of grilling?
Yes, bake at 400°F (200°C) for 20–25 minutes, turning halfway through.
2. Can I use ground turkey instead of chicken?
Absolutely, turkey works well with the same spices.
3. How do I stop the kofta from falling apart?
Make sure the mix is well combined and not too wet. Adding 1 tablespoon breadcrumbs can help bind.
4. Can I prepare the mixture ahead of time?
Yes, refrigerate the mixture up to 24 hours before shaping and cooking.
5. Is the garlic yogurt sauce strong?
No, it’s mild and refreshing. You can adjust garlic and lemon to your liking.
Tips & Tricks
Chill the shaped kofta for 15 minutes before grilling to help them hold shape.
Add a pinch of chili flakes if you like extra heat.
Fresh parsley adds brightness, but cilantro can be swapped for a stronger flavor.
Serve sauce in a small bowl on the side for dipping.
Wooden skewers make grilling easier—just soak them first to prevent burning.
Recipe Variations
Spicy Kofta: Add 1 teaspoon chili powder or paprika to the mix for a kick.
Cheesy Kofta: Mix ½ cup grated mozzarella into the chicken before shaping.
Herb Lovers’ Kofta: Use a mix of parsley, mint, and cilantro for fresher notes.
Mediterranean Bowl: Serve over quinoa with roasted eggplant, zucchini, and a drizzle of tahini.
Indian-Inspired Kofta: Add garam masala and serve with cucumber raita instead of garlic yogurt.
Final Thoughts
That night at the restaurant sparked more than just a memorable meal—it gave me inspiration to bring a little piece of Mediterranean comfort into my home kitchen. Cooking these chicken kofta fills the air with warm spices, and the sizzling sound on the grill never fails to make me smile. Paired with the creamy garlic yogurt sauce, it’s a dish that feels hearty but still light enough to enjoy any day of the week.
I’ve shared it with my grandchildren during their visits, and it always turns into a hands-on dinner where they wrap kofta in pita and add their favorite toppings. For me, food is about creating moments like that—simple, joyful, and shared. I think this recipe does just that.
Juicy Chicken Kofta With Garlic Yogurt Sauce
Ingredients
- 500 g ground chicken about 1 pound
- 1 medium onion finely chopped
- 3 garlic cloves minced
- ¼ cup fresh parsley finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil for grilling
Instructions
- In a large bowl, combine ground chicken, onion, garlic, parsley, cumin, coriander, salt, and pepper. Mix well with clean hands or a spoon until evenly blended.
- Wet your hands to prevent sticking and shape the mixture into elongated ovals or small patties, about palm-sized.
- Preheat a grill pan or outdoor grill to medium-high heat. Lightly brush with olive oil.
- Grill the kofta for 5–7 minutes per side, until golden brown and fully cooked through (165°F/75°C internal temperature).
- In a small bowl, whisk yogurt, lemon juice, and a pinch of salt until smooth and creamy.
- Transfer kofta to a platter, drizzle with garlic yogurt sauce, and garnish with parsley. Serve warm with flatbread, rice, or grilled vegetables.
