Picture a platter of golden, spiced meatballs nestled beside a pool of cool, garlicky yogurt. That’s Chicken Kofta with Garlic Yogurt Sauce tender ground chicken loaded with warm spices, grilled or pan-seared until just charred at the edges, then dragged through the creamiest, tangiest sauce you can imagine.
I first made these at a summer cookout in 2019 after tracking down proper ground chicken at three different grocery stores. The key turned out to be freezing the meat for 15 minutes before mixing it keeps everything from getting pasty and tough. My neighbor grabbed two skewers before they even hit the platter, saying they tasted better than the place downtown that charges $18 a plate.
Yesica Andrews
Easy Chicken Kofta with Garlic Yogurt Sauce Recipe
Enjoy this simple and flavorful Easy Chicken Kofta with Garlic Yogurt Sauce recipe. Perfectly spiced ground chicken shaped into tender ovals and paired with a refreshing garlic yogurt sauce, this dish is a quick and delicious gluten-free meal option.
In a large bowl, mix together ground chicken, finely chopped onion, minced garlic, and fresh parsley.
Stir in ground cumin, coriander, salt, and black pepper until everything is evenly blended.
Dampen your hands and form the mixture into elongated oval shapes for the kofta.
Heat a grill or grill pan on medium-high and lightly brush it with olive oil.
Cook the kofta for about 5 to 7 minutes per side until they are nicely browned and fully cooked.
Combine the plain yogurt, lemon juice, and a pinch of salt in a small bowl to create the garlic yogurt sauce.
Plate the grilled kofta alongside the garlic yogurt sauce and your favorite sides.
Notes
Allow the kofta to rest a few minutes after grilling to enhance the flavors. Ensure the internal temperature reaches 75°C (165°F) for safety. Feel free to adjust the spice amounts to suit your preference.
Why You’ll Love This Recipe
These kofta hit that sweet spot between healthy weeknight dinner and something special enough for guests. Ground chicken keeps them lighter than beef or lamb, but the warm spicescumin, coriander, fresh parsleygive them serious flavor without feeling heavy.
What makes this work for busy families is how fast it comes together. Thirty minutes from start to finish, and most of that is just letting the grill heat up. The garlic yogurt sauce uses pantry staples you probably already have, and it doubles as a great dip for veggies or pita if you have leftovers.
Gluten-free and adaptable: Works beautifully for anyone avoiding wheat, and you can easily swap spices to match what your family likes.
Budget-friendly protein: Ground chicken is often cheaper than other meats and cooks faster, which means less time standing over a hot grill.
Kid-approved: The yogurt sauce cools down the spices, making these mild enough for younger eaters but still interesting for adults.
Key Ingredients That Make It Work
You’ll need just a handful of ingredients from any U.S. grocery storenothing fancy or hard to track down. Ground chicken is the star here; look for packages labeled 93/7 or 85/15 for the best balance of moisture and flavor. Too lean and your kofta can turn out dry.
Fresh parsley adds brightness, while the chopped onion keeps everything juicy inside. Minced garlic goes into both the meat mixture and the yogurt sauce, tying the whole dish together. Plain yogurtnot Greek, just regularmakes the sauce pourable and tangy without being too thick.
Ingredient
Why It Matters
Easy Swap
Ground Chicken
Lean protein that stays tender when grilled
Ground turkey works great
Plain Yogurt
Creates a tangy, creamy sauce base
Greek yogurt thinned with water
Fresh Parsley
Adds color and fresh herb flavor
Cilantro or mint if you prefer
Ground Cumin & Coriander
Warm spices that define the kofta flavor
Try smoked paprika for smokiness
How to Make It (Step-by-Step)
Mixing the kofta is the easiest partjust don’t overwork the meat or it’ll get tough. Combine your ground chicken, chopped onion, minced garlic, parsley, cumin, coriander, salt, and black pepper in a big bowl. Use your hands or a fork to gently bring everything together until you don’t see any dry spots.
Wet your hands before shaping each kofta; this keeps the mixture from sticking to your fingers. Roll into elongated ovals about the size of a small hot dog. After years of testing Middle Eastern recipes at farmers’ markets across Texas, I’ve learned that a little chill timeeven 10 minutes in the fridgehelps them hold together on the grill.
Preheat your grill or grill pan to medium-high and brush with olive oil so nothing sticks. Grill each kofta for 5-7 minutes per side until you see golden char marks and the internal temperature hits 165°F. While they rest, whisk together your yogurt, lemon juice, and a pinch of salt for the garlic yogurt sauce.
Tips for Perfect Kofta Every Time
Don’t skip the wet hands: It’s the simplest trick to keep the meat from clumping on your palms and makes shaping way faster.
Use a meat thermometer: Ground chicken needs to reach 165°F for food safety, and a quick check saves you from cutting into every piece to check doneness.
Let them rest: A few minutes off the heat lets the juices redistribute, so you don’t lose all the moisture when you bite in.
Customize your spice level: Add a pinch of cayenne or red pepper flakes to the meat mixture if your family likes a little kick.
Pro Tip: If you’re using wooden skewers, soak them in water for 20 minutes first to prevent burning. Metal skewers work great too and skip that step entirely.
Serving and Storage
Serve these warm with the garlic yogurt sauce on the side for dipping or drizzled right over the top. They’re fantastic with rice, a simple salad, or tucked into pita bread with sliced tomatoes and cucumbers. Leftovers keep in an airtight container in the fridge for up to three daysreheat gently in a skillet or microwave with a damp paper towel to keep them from drying out.
Storage Method
How Long
Best Practice
Refrigerator
3 days
Store kofta and sauce separately in airtight containers
Freezer
2 months
Freeze shaped, uncooked kofta on a tray, then transfer to a freezer bag
Reheating
Skillet over medium heat or microwave covered for 1-2 minutes
The sauce stays fresh for about five days and also works as a salad dressing or sandwich spread. If it thickens up in the fridge, just stir in a teaspoon of water or lemon juice to loosen it back up.
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FAQs ( Chicken Kofta with Garlic Yogurt Sauce )
Can I make the kofta ahead of time?
Yes, you can shape the kofta up to 24 hours ahead and refrigerate them covered. This actually helps the flavors meld together. Just bring them to room temperature for 15 minutes before cooking for even results.
What if my kofta mixture is too wet?
Add 1-2 tablespoons of breadcrumbs or finely ground oats to absorb excess moisture. Chilling the mixture for 30 minutes also helps it hold together better when shaping. Your hands should be slightly damp when forming the kofta.
How do I prevent the kofta from falling apart while cooking?
Don’t skip the binding ingredients like egg and breadcrumbs. Cook on medium heat and avoid moving them too early – let them form a crust first. Using a non-stick pan or well-oiled skillet also prevents sticking and breaking.
Can I substitute Greek yogurt in the sauce?
Absolutely! Greek yogurt makes an excellent substitute and creates an even thicker, creamier sauce. Use the same amount called for in this recipe. The tanginess pairs perfectly with the spiced meat.
How long will leftovers keep in the refrigerator?
Store leftovers in the refrigerator for up to 3 days in airtight containers. Keep the kofta and yogurt sauce separate if possible. Reheat the kofta in a skillet with a splash of oil to restore their texture.
You’ll love how these Chicken Kofta with Garlic Yogurt Sauce turn outgolden and tender in just thirty minutes, with that perfect char that makes everyone reach for seconds. The yogurt stays cool and garlicky, balancing every warm bite of spiced chicken. It’s the kind of dinner that feels special but comes together so easily you’ll make it again next week.
Try tucking leftovers into pita with fresh cucumbers and tomatoes for lunch the next daythey’re just as good cold. If you want a little heat, stir a pinch of cayenne into the meat or drizzle harissa over the finished plate. A trick I learned from farmers’ markets across Texas: freeze your ground chicken for fifteen minutes before mixing so it stays light and never gets pasty or tough.
Did your family have a favorite grilled dish that everyone fought over at the table? Share a photo when you make theseI love seeing how you serve them, whether it’s over rice or wrapped up for a crowd. Save this recipe for your next cookout or weeknight when you need something fast that still feels like you made an effort. Your kitchen is about to smell incredible.
