Name: Chicken Kofta with Garlic Yogurt Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 500 g ground chicken (about 1 lb); 1 medium onion, finely chopped; 3 cloves garlic, minced; 1/4 cup fresh parsley, finely chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (or to taste); 1 cup plain yogurt (for the garlic‑yogurt sauce); 2 tablespoons lemon juice (for sauce); 2 tablespoons olive oil (for grilling)

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A flavorful, Middle Eastern-inspired dish, Chicken Kofta with Garlic Yogurt Sauce is one of those meals I keep coming back to when I want something quick, satisfying, and rich in warm spices. These juicy ground chicken patties are packed with aromatic herbs and spices, grilled to a golden finish, and served with a cool, tangy garlic-yogurt sauce. It’s the kind of dinner I can whip up in 30 minutes and still feel like I’ve made something special.

Chicken Kofta with Garlic Yogurt Sauce

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

500 g ground chicken (about 1 lb)

1 medium onion, finely chopped

3 cloves garlic, minced

¼ cup fresh parsley, finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon salt (or to taste)

½ teaspoon black pepper (or to taste)

1 cup plain yogurt (for the garlic‑yogurt sauce)

2 tablespoons lemon juice (for sauce)

2 tablespoons olive oil (for grilling)

Directions

I start by mixing the ground chicken, finely chopped onion, minced garlic, parsley, and spices in a large bowl. I use my hands to make sure it’s all well combined.

With wet hands to prevent sticking, I shape the mixture into oval-shaped kofta — usually around 10 to 12 pieces.

Then I preheat my grill or grill pan over medium-high heat and brush it with olive oil.

I grill the kofta for 5 to 7 minutes on each side until they’re golden and fully cooked (an internal temp of 165°F or 75°C).

While they’re cooking, I mix the yogurt with lemon juice and a pinch of salt. Sometimes I add a bit of minced garlic for extra punch.

Once the kofta are done, I let them rest briefly, then serve them warm with a generous spoonful of the garlic-yogurt sauce.

Servings and timing

This recipe serves 4 and comes together in just 30 minutes — about 15 minutes of prep and 15 minutes of cooking time. Each serving has approximately 250 kcal, making it a light but satisfying option for lunch or dinner.

Variations

I often like to play around with this recipe depending on what I have on hand. Sometimes I swap the chicken for ground turkey or lamb for a deeper flavor. If I want it spicier, I add a pinch of cayenne or red pepper flakes. For a dairy-free option, I use coconut or soy-based yogurt for the sauce. And if I’m serving a crowd, I double the recipe and turn them into smaller meatballs for easy party snacks.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat or warm them in the oven at 350°F (175°C) until heated through. The garlic-yogurt sauce can also be stored in the fridge, but I usually give it a quick stir before serving again.

FAQs

What is kofta?

Kofta is a type of spiced meatball or meat patty common in Middle Eastern, South Asian, and Mediterranean cuisines. It’s typically made with ground meat, herbs, and spices. In this version, I use ground chicken for a lighter take.

Can I bake the kofta instead of grilling?

Yes, I can bake them at 400°F (200°C) for about 20 minutes, flipping halfway through. They won't have the same charred exterior as grilling, but they still turn out delicious.

What can I serve with chicken kofta?

I usually pair them with warm pita, fluffy basmati rice, grilled vegetables, or a bright salad like tabbouleh or fattoush. The yogurt sauce also makes a great dip on the side.

Can I make the kofta ahead of time?

Absolutely. I often prep the kofta mixture earlier in the day and keep it in the fridge until I’m ready to cook. This also helps the flavors meld together even more.

Is this recipe freezer-friendly?

Yes. I freeze the raw kofta patties on a tray, then transfer them to a zip-top bag. When I’m ready to use them, I thaw overnight in the fridge and cook as usual.

Conclusion

Chicken Kofta with Garlic Yogurt Sauce is one of those go-to meals I love to make when I want something easy but flavorful. It’s quick enough for a busy weeknight yet impressive enough to serve to guests. The juicy, spiced kofta paired with the creamy, tangy sauce hits all the right notes — and the best part is how flexible and customizable it is. Whether I’m grilling outdoors or just cooking in my kitchen, this dish never disappoints.

📖 Recipe:

Chicken Kofta with Garlic Yogurt Sauce

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

A quick and flavorful Middle Eastern-inspired dish featuring juicy, spiced ground chicken patties grilled to perfection and served with a tangy garlic yogurt sauce.

Instructions

In a large bowl, combine ground chicken, onion, garlic, parsley, cumin, coriander, salt, and black pepper. Mix well using your hands until fully incorporated.
With wet hands, shape the mixture into oval-shaped kofta, forming 10 to 12 pieces.
Preheat a grill or grill pan over medium-high heat and brush with olive oil.
Grill the kofta for 5–7 minutes on each side, or until golden brown and cooked through (internal temp should be 165°F or 75°C).
Meanwhile, mix yogurt with lemon juice and a pinch of salt. Optionally, add a little minced garlic for extra flavor.
Once the kofta are cooked, let them rest briefly before serving.
Serve the kofta warm with a generous spoonful of the garlic-yogurt sauce.