Chicken Kofta with Garlic Yogurt Sauce – Easy & Juicy Mediterranean Recipe

My Favorite Ground Chicken Kofta with Garlic Yogurt Sauce

Hey there! If you’re looking for a simple yet flavorful dish that feels both fresh and comforting, I can’t recommend this ground chicken kofta recipe enough. I love how easy it is to make these tender meatballs, flavored with fragrant herbs and spices, then served with a creamy garlic yogurt sauce that’s bursting with bright notes. If you like Mediterranean-inspired food, this one will totally win your heart (and your taste buds!).

Nutritional Benefits You’ll Love

One of the great things about making kofta with ground chicken is it’s a leaner alternative to red meat but still packed with protein to keep you energized. Plus, using fresh herbs like parsley, mint, or dill not only adds fantastic flavor but a nice dose of vitamins and antioxidants. The Greek yogurt sauce is a bonus too — it adds creaminess without the heavy calories of mayo or sour cream, and the probiotics in yogurt are great for your digestion.

Easy Variations to Try

• Herb Swap: Feel free to mix and match herbs; cilantro or basil work well in place of mint or dill for a different twist.
• Spice it Up: If you like a little heat, add some crushed red pepper flakes or a dash of cayenne to the meat mixture.
• Binders: If you want a gluten-free option, swap breadcrumbs for ground oats or almond flour, or skip binders altogether if your mix holds together well.
• Cooking Method: You can bake the kofta in the oven or grill them outside for a smoky flair instead of pan-frying.

Step-by-Step Ground Chicken Kofta Recipe with Garlic Yogurt Sauce

Ingredients

• 1 lb (450g) ground chicken
• 1 small onion, finely grated
• 3 cloves garlic, minced (divided between kofta and sauce)
• 1/4 cup fresh parsley, finely chopped (plus extra for garnish)
• 2 tbsp fresh mint or dill, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• Salt and black pepper to taste
• 1 egg (optional, as binder)
• 2 tbsp breadcrumbs (optional, as binder)
• Olive oil for frying and drizzling
• 1 cup plain Greek yogurt
• 1 tbsp lemon juice

Instructions

1. In a large mixing bowl, combine the ground chicken, grated onion, half of the minced garlic, parsley, mint or dill, ground cumin, coriander, paprika, salt, and pepper.
2. If you want, add the egg and breadcrumbs to help everything stick together nicely. Mix everything until all ingredients are evenly combined.
3. Shape the mixture into oval or round kofta—think of small meatballs or slightly elongated shapes. Then, thread each one onto skewers to keep them firm and easy to flip while cooking.
4. Heat a skillet or grill pan over medium heat, add a good drizzle of olive oil, and carefully cook the kofta skewers. Turn them now and then until they have a golden-brown crust and are cooked through—this usually takes about 10-12 minutes.
5. While they’re cooking, whisk together the Greek yogurt with the remaining minced garlic, chopped herbs, lemon juice, a pinch of salt, and a drizzle of olive oil. This garlic yogurt sauce is what makes the dish sing!
6. Spread a generous layer of the sauce on each plate, then place the cooked kofta skewers on top.
7. Garnish with extra chopped parsley and another drizzle of olive oil if you want. Serve them straight away with warm pita bread, a fresh salad, or fluffy rice for a satisfying meal.

Helpful Tips to Get the Best Kofta

• Keep it Moist: Ground chicken can dry out easily, so the grated onion and a bit of olive oil in the mix help keep the kofta nice and juicy.
• Use Fresh Herbs: Fresh parsley, mint, or dill make a big flavor difference — avoid dried if you can.
• Don’t Overcrowd the Pan: Cook the skewers in batches if needed so each one gets that beautiful golden crust without steaming.
• Rest Before Serving: Let the cooked kofta rest a couple of minutes so the juices settle and they stay tender.
• Make Ahead: You can prepare the kofta mixture a day ahead and keep it chilled, then cook fresh when ready.

Equipment You’ll Need

• Large mixing bowl
• Grater (for the onion)
• Knife and cutting board (for herbs)
• Skillet or grill pan
• Skewers (metal or soaked wooden skewers work great)
• Mixing spoon or your hands for combining ingredients
• Small bowl for mixing the yogurt sauce

Frequently Asked Questions

1. Can I freeze the kofta? Absolutely! After shaping the kofta but before cooking, place them on a tray, freeze until solid, then transfer to a freezer bag. Cook from frozen but add a couple extra minutes to the cooking time.
2. What if I don’t have skewers? No worries—you can shape the kofta into patties or meatballs and cook them directly in the pan instead.
3. Is there a substitute for Greek yogurt in the sauce? You can use plain yogurt, but Greek yogurt is thicker and creamier, which helps the sauce stay nice on the plate.
4. Can I bake the kofta instead of frying? Yes, bake them on a lined baking sheet at 400°F (200°C) for about 15-20 minutes, turning halfway through.
5. How spicy is this dish? It’s mild and perfect for most palates, but you can easily add chili flakes or hot sauce to kick up the heat if you like.

Give It a Try and Let’s Chat!

I hope you’ll give this ground chicken kofta recipe a go — it’s one of those meals that feels fancy but is really simple to whip up. If you try it, I would absolutely love to see your photos or hear how you customized it! Pin this recipe to your Pinterest boards and come back to share your feedback or ask any questions. Cooking together is so much more fun when we connect!