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Golden chicken kofta skewers served with creamy garlic yogurt sauce and fresh herbs on a rustic plate.

Chicken Kofta with Garlic Yogurt Sauce Recipe | Juicy Spiced Kofta with Creamy Middle Eastern Flavor

These Irresistible Chicken Kofta are tender, perfectly spiced meatballs made with ground chicken, herbs, and warm Middle Eastern spices. Grilled or baked to golden perfection, they’re served with a cool, tangy garlic yogurt sauce that balances the heat and adds creamy richness. Whether tucked into pita, served over rice, or plated with roasted vegetables, this dish is a bold and satisfying meal that’s easy to prepare and packed with flavor. Ideal for weeknight dinners, meal prep, or festive gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Main Dish, mezze
Cuisine Fusion, Mediterranean, Middle Eastern
Servings 4 (makes about 12 kofta patties or skewers)
Calories 280 kcal

Equipment

  • Mixing bowl
  • Knife + cutting board
  • Skewers (optional)
  • Grill, skillet, or oven
  • Whisk & small bowl

Ingredients
  

Kofta Mixture

  • 1 lb ground chicken (preferably thigh)
  • 2 cloves garlic, minced
  • ½ small onion, finely grated
  • ¼ cup fresh parsley, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • Optional: ½ tsp chili flakes, 1 tbsp breadcrumbs, 1 tsp sumac

Yogurt Sauce

  • 1 cup Greek yogurt (full-fat preferred)
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Pinch of salt

Instructions
 

  • Mix the kofta: In a large bowl, combine ground chicken, garlic, onion, parsley, spices, salt, and pepper. Mix gently until just combined.
  • Shape: Form into patties or mold around skewers.
  • Chill: Refrigerate for 30 minutes to firm up.
  • Cook:
    Grill: Medium-high heat, 8–10 minutes, turning occasionally.
    Pan-sear: 4–5 minutes per side in a lightly oiled skillet.
    Bake: 400°F (200°C) for 15–20 minutes.
  • Make the sauce: Whisk yogurt, garlic, lemon juice, olive oil, and salt until smooth.
  • Serve: Plate kofta with yogurt sauce drizzled or on the side.
  • Tip: Don’t overmix the meat—gentle handling keeps kofta tender.

Notes

  • Use ground chicken thigh for juicier results.
  • Test one kofta first to adjust seasoning before cooking the whole batch.
  • Make ahead: Kofta mixture can be prepared up to 24 hours in advance.
  • Storage: Cooked kofta lasts 3–4 days in the fridge; freeze raw or cooked for up to 2 months.
  • Variations: Add mint or dill to the sauce, spice up with harissa, or serve with pickled onions.
 
Keyword Chicken kofta, easy weeknight dinner,, ground chicken recipe, Mediterranean Meatballs, yogurt sauce