Chicken Kofta Recipe featuring well-seasoned chicken skewers served in warm pita with fresh veggies and a mint yogurt sauce.
Authorโs Notes
The Street Food That Completely Won Me Over
The first time I had kofta was when I visited Israel a few years ago and grabbed some from a street vendor. While kofta didnโt originate in Israel, itโs widely eaten there today and is a popular street food. Our tour guide, a local from Tel Aviv, took us to her favorite spot, and I was blown away by how good it was.
All these years later, I still think about it often, so I thought it would be fun to create a chicken version. Kofta is usually made with ground lamb or beef, but I wanted to use ground chicken for a lighter option.
Kofta is traditionally shaped into logs, grilled, and served with pita, salads, dips, and sauces. My favorite way to serve it is tucked into warm, charred pita with a quick mint yogurt sauce and plenty of fresh veggies. Itโs all so good!
Chicken Kofta Recipe Ingredients
| Ingredient | Tip |
|---|---|
| Ground chicken | Dark meat ground chicken works best because the extra fat keeps the kofta juicy and helps them hold their shape. |
| Grated red onion & garlic | Finely grate the onion so it blends into the mixture, adding moisture and flavor without large uncooked pieces. |
| Panko breadcrumbs | Helps bind the mixture and keeps the koftas tender instead of dense. |
| Spices (cumin, coriander, paprika, cinnamon, red pepper flakes) | This warm spice mix gives kofta its signature flavor. Adjust the red pepper flakes if you want more or less heat. |
| Fresh herbs (cilantro & mint) | Adds brightness and fresh flavor that balances the warm spices. |
How To Make This Chicken Kofta Recipe
- Make sauce: Whisk sauce ingredients in a bowl, season to taste, and refrigerate.
- Mix kofta: Grate onion into a bowl, add remaining ingredients, and mix until combined.
- Shape: Divide mixture and press onto skewers, forming smooth logs.
- Cook: Grill or pan-cook, turning occasionally, until browned and cooked through.
- Serve: Toast pitas, add kofta and veggies, and drizzle with sauce.
Quick Tip
Donโt overwork the mixture: Mix just until combined. Overmixing ground chicken can make the koftas dense instead of tender.
Chelseaโs Serving Suggestions
What To Serve On The Side
This Chicken Kofta Recipe is so good, but in my opinion itโs all about the sides and sauces. Whenever I make koftas, I like to put together a full spread with some of the following:
- Salads: Israeli salad or tabbouleh (or both!)
- Sauces: The mint yogurt sauce is a must. I also love adding hummus.
- Bases: Warmed, lightly charred pita to wrap everything in. Itโs also great served over couscous or lemon-herb rice.
- Veggies: If the grill is already going, grilled veggies make a great side.
Storage
Store cooked kofta in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet until warmed through.
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Chicken Kofta Recipe
Equipment
- Grill or large pan
- Metal spatula
- Skewers (if using wooden skewers, soak in cold water for 30 minutes)
Ingredients
- 2 tablespoons olive oil plus more as needed
- 1/2 cup grated red onion (from 1 large onion)
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1 tablespoon minced garlic
- 2 tablespoons finely chopped cilantro or use more mint
- 2 tablespoons finely chopped fresh mint or use more cilantro
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 1/8 teaspoon red pepper flakes increase or decrease to preference
- Salt and pepper
- 1/2 cup plain Greek yogurt
- 1/4 cup finely chopped fresh mint
- 1 teaspoon minced garlic
- 1 large lemon 1/2 tsp zest & 1 tbsp juice
- 1-1/2 tablespoons olive oil
- 1/4 teaspoon ground cumin
- pitas lightly charred or warmed
- veggies veggies like tomato, cucumber, and red onion salad, plus green leaf lettuce
Instructionsย
- Whisk all sauce ingredients together in a small bowl. Season to taste with about 1/4 tsp salt & 1/8 tsp pepper. Cover and refrigerate until ready to use.
- Grate the onion into a large bowl using a box grater. Add the remaining kofta ingredients. Season to taste (I add 1 tsp salt & 1/2 tsp pepper) and mix well with your hands until combined.
- With damp hands (I lightly spritz mine with cooking spray), divide the mixture into 8 equal portions. Shape each portion around a skewer (see note 1), forming koftas about 5 inches long and 1 inch thick. Smooth the surface, then repeat with the remaining mixture. Place the formed skewers on a parchment paper lined pan and chill for 20 minutes, or cover and refrigerate longer until ready to cook.
- Cook Koftas (Stovetop or Grill):Stovetop: Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook koftas in batches of 4 for 5โ6 minutes total, turning to brown evenly on all sides. Add more oil for the next batch if needed.Grill: Preheat grill to medium-high (about 400ยฐF). Grill for 6โ8 minutes total, flipping halfway through. Cook 3โ4 minutes on the first side, then gently flip with a metal spatula or tongs and cook another 3โ4 minutes, or until a thermometer inserted in the center reaches 160ยฐF.The koftas should have dark grill marks, shrink slightly, and no longer be pink. If the sides still look undercooked, roll onto the thinner sides and grill for 1โ2 more minutes until cooked through.
- Lightly toast pitas (see note 2). Spread yogurt sauce on one side of each pita. Add lettuce, 1โ2 koftas, and veggies. Drizzle with more sauce and serve immediately with any sides of choice.
