Chicken Kofta Recipe

Prepare aromatics

Peel and finely grate 1/2 cup onion; squeeze lightly to remove excess liquid. Mince garlic and chop parsley and cilantro finely.

Combine ingredients

In a large bowl place 1 lb ground chicken, 1 tablespoon fine breadcrumbs, 1 beaten egg, the grated onion, minced garlic, chopped parsley and cilantro, 1 tablespoon olive oil, and the spice measurements (2 tsp house spice mix, 1 tsp cumin, 1 tsp coriander, 1/2 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp chili flakes if using).

Mix thoroughly

Using your hands or a spoon, mix until evenly combined and slightly sticky. Mix for 1–2 minutes to develop binding (do not overwork to avoid toughness). Cover and refrigerate for 20–30 minutes to let flavors meld and make shaping easier.

Test seasoning

Fry a 1" patty in a small skillet until cooked through and taste. Adjust salt or spices in the mixture if needed, then return mixture to refrigerator briefly before shaping.

Prepare skewers and heat grill

If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Preheat a grill or grill pan to medium-high (about 425°F/220°C). Brush the grates or pan lightly with oil.

Shape the koftas

Divide the kofta mixture into 6 equal portions (about 2.5–3 oz / 75–85 g each). With wet hands, mold each portion around a skewer into an oblong sausage shape about 4–5 inches long and 1 inch thick, pressing firmly so it adheres to the skewer without gaps.

Oil and season

Brush each kofta lightly with olive oil and sprinkle a small pinch of salt and pepper over them.

Charcoal/grill cooking

Place skewers on the hot grill or grill pan. Cook for 3–4 minutes per side, turning every 2–3 minutes to get even char and avoid burning, until internal temperature reaches 165°F (74°C) and exterior is nicely charred. Total cook time ~10–12 minutes depending on thickness and heat.

Rest

Remove koftas from the grill and let rest 3–5 minutes on a plate loosely tented with foil. This keeps them juicy and allows juices to redistribute.

Make quick yogurt sauce

In a small bowl whisk together 1/2 cup plain yogurt, 1 tsp tahini (if using), 1 tbsp lemon juice, 1/2 minced garlic clove, 1/4 tsp salt and 1 tbsp water to loosen. Taste and adjust lemon or salt as desired.

Serve

Slide koftas off skewers onto a platter or serve on skewers. Garnish with chopped parsley and lemon wedges. Serve with the yogurt sauce on the side.