Mediterranean Chicken Kofta with Garlic Yogurt Sauce

Chicken Kofta with Garlic Yogurt Sauce – Easy & Juicy with 14 Fragrant Spices and Irresistible Creamy Tang

Chicken Kofta with Garlic Yogurt Sauce – Easy & Juicy

Chicken Kofta with Garlic Yogurt Sauce is a juicy, flavor-packed dish that brings Middle Eastern-inspired comfort to your plate with minimal effort. Ground chicken is mixed with warm spices, fresh herbs, and onion, then formed into tender meatballs or patties and either pan-seared or baked to golden perfection.

The star pairing? A creamy garlic yogurt sauce that cools the spices and adds a luscious tang to every bite. It’s simple, satisfying, and full of contrasting textures—crispy edges, tender centers, and that dreamy, silky drizzle.

Whether served in wraps, over rice, or with a fresh salad, these koftas make for a versatile, protein-rich meal that feels both light and deeply comforting.

Ingredients Overview

Ground chicken is the base—choose a mix with some fat (around 93/7) for the juiciest koftas. Leaner blends can become dry unless balanced with extra moisture.

Onion adds sweetness and moisture to the kofta mix. Grate it finely to distribute evenly and avoid large chunks. Its natural juice keeps the mixture tender.

Garlic, parsley, and cilantro give the koftas bold, aromatic flavor. Fresh herbs bring brightness and cut through the richness of the meat.

Spices like cumin, coriander, paprika, cinnamon, and allspice are key. They build warmth and depth without overwhelming heat.

Egg acts as a binder to hold everything together, while breadcrumbs (or almond flour for gluten-free) absorb moisture and prevent crumbling.

Salt and black pepper balance all the flavors. A touch of chili flakes or cayenne can be added for gentle heat.

For the garlic yogurt sauce, Greek yogurt offers body and creaminess, while lemon juice, garlic, and salt create that perfect zippy finish.

Step-by-Step Instructions

1. Make the kofta mixture: In a large bowl, combine 1½ lbs ground chicken, ½ grated onion (with juice), 3 minced garlic cloves, ¼ cup chopped parsley, 2 tablespoons chopped cilantro, 1 teaspoon ground cumin, 1 teaspoon coriander, 1 teaspoon smoked paprika, ½ teaspoon cinnamon, ¼ teaspoon allspice, ½ teaspoon salt, ¼ teaspoon black pepper, 1 beaten egg, and ⅓ cup breadcrumbs. Mix until well combined but not overworked.
2. Shape the koftas: With wet hands, form the mixture into oval patties, meatballs, or oblong shapes—about 12–14 pieces. Place them on a parchment-lined tray and chill for 15–20 minutes to firm up.
3. Cook the koftas:
   Pan-Sear: Heat 1–2 tablespoons olive oil in a nonstick skillet over medium heat. Cook koftas in batches for 4–5 minutes per side until browned and cooked through (internal temp 165°F).
   Bake: Preheat oven to 400°F. Place koftas on a lined baking sheet and bake for 18–22 minutes, flipping once halfway through, until golden and cooked through.
   Grill: Thread onto skewers and grill over medium heat for 4–5 minutes per side.
4. Make the garlic yogurt sauce: In a bowl, whisk together 1 cup plain Greek yogurt, 1 grated or minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon olive oil, and a pinch of salt. Chill until ready to serve.
5. Serve: Plate the koftas hot, drizzled or dipped in the garlic yogurt sauce. Garnish with fresh parsley or sumac if desired.

Tips, Variations & Substitutions

Use ground turkey as an alternative to chicken, or try lamb for a more traditional kofta flavor with a rich finish.

Add a spoonful of grated zucchini (squeezed dry) to the mix for extra moisture and veggies.

Use almond flour or gluten-free breadcrumbs for a gluten-free version.

For a spicier kofta, add chili flakes, harissa paste, or a dash of cayenne.

Add a pinch of turmeric for golden color or fresh mint to brighten the flavor profile.

Use skewer-style shaping for grilled koftas—just soak wooden skewers in water for 30 minutes before grilling.

Serving Ideas & Occasions

Serve over warm rice, couscous, or quinoa with a generous spoonful of garlic yogurt sauce and roasted vegetables on the side.

Tuck koftas into warm pita or flatbread with lettuce, tomato, and sauce for a loaded wrap.

Pair with a cucumber and tomato salad or chopped tabbouleh for a refreshing contrast.

Great for casual weeknight dinners, meal prep lunches, or backyard meals with a Middle Eastern twist.

Make mini koftas for party appetizers—serve on toothpicks with the yogurt sauce as a dip.

Nutritional & Health Notes

Ground chicken is a lean source of protein, and the herbs and spices bring flavor without the need for added fat or sugar.

Greek yogurt provides calcium, probiotics, and satisfying creaminess without excess calories.

This dish is naturally low in carbs and high in protein. It’s also gluten-free if you swap breadcrumbs accordingly.

Using fresh herbs adds antioxidants and brightness without needing sauces full of additives.

You control the salt and oil levels, making this a healthier alternative to store-bought meatballs or fried options.

FAQs

Can I freeze the koftas?
Yes. Shape the koftas and freeze raw on a tray until solid, then transfer to a freezer bag. Cook from frozen in the oven at 400°F for 25–30 minutes, or thaw and cook as usual.

What’s the best way to keep them juicy?
Don’t overmix the meat and include moist ingredients like grated onion. Ground chicken needs extra care to stay tender—avoid overcooking.

Can I make them ahead of time?
Absolutely. Prep the mixture and shape the koftas a day ahead. Store covered in the fridge until ready to cook.

Is this dish spicy?
No, the base version is warm and flavorful but mild. You can add spice easily by including chili flakes, cayenne, or hot sauce in the mix.

Can I cook them in the oven only?
Yes. Baking is the easiest method and still gives you golden, juicy koftas without the mess of frying.

What’s a good sauce substitute if I don’t like yogurt?
Try tahini sauce, a lemon-garlic vinaigrette, or hummus thinned with lemon juice for similar tang and creaminess.

Can I make this dairy-free?
Yes. Use a dairy-free yogurt alternative for the sauce, or serve with tahini or avocado-based dips for creaminess.

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