Amazing 8 Minute Chicken Kofta Joy

I’m Anna, and if you’re like me—a busy home cook who craves massive flavor without spending hours in the kitchen—then you are going to instantly adore this Chicken kofta recipe. Seriously, these juicy, grilled skewers pack all the bold, incredible taste of the Middle East into a dish that’s ready in about 30 minutes. It’s simple, healthy, and honestly, it’s my go-to when I need a weeknight win!

My goal here is always to share recipes that are trustworthy and truly delicious, which is why I test everything until it’s perfect. These koftas deliver incredible results using ingredients you probably already have. Forget complicated marinades; we are building flavor right into the meat. Trust me, this recipe proves quality cooking doesn’t have to be complicated!

Gather Your Ingredients for Perfect Chicken Kofta

Alright, let’s get organized! Having everything measured and ready to go makes making these Chicken kofta such a breeze. Since we are moving fast, I like to prep the sauce while the grill heats up. Don’t worry about making a huge mess; we’re keeping this super straightforward.

Here is everything you need, broken down so you can easily check off your list. I’ve separated what goes into the meat mixture from what we use for that amazing cool, creamy sauce.

Essential Ingredients for Chicken Kofta

This is where the flavor really starts! Remember, the onion and garlic need to be very fine so they blend nicely into the chicken.

• 1 pound ground chicken
• 1 medium onion, finely grated or minced
• 3 garlic cloves, minced
• \u00bc cup finely chopped fresh parsley
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• \u00bd teaspoon smoked paprika
• \u00be teaspoon salt
• \u00bc teaspoon black pepper
• 1 tablespoon olive oil (plus more for brushing)

Crafting the Creamy Garlic Yogurt Sauce

This cool sauce cuts through the richness of the grilled chicken beautifully. It’s so simple, you’ll be whipping it up while the kofta is resting!

• 1 cup plain Greek yogurt
• 1 garlic clove, minced (for sauce)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for sauce)
• \u2158 teaspoon salt (for sauce)

Simple Steps to Prepare Your Chicken Kofta

Now that everything is measured out, putting together these amazing Chicken kofta is almost therapeutic! The magic here is in how gently you treat the meat mixture. Overmixing ground chicken is the fastest way to end up with something tough, and we definitely want juicy kebabs, right? We’re using simple spices that sing together beautifully. Follow these steps, and you’ll have dinner on the table before you know it!

Mixing and Shaping the Chicken Kofta

Get your biggest bowl out for this. In that bowl, combine all those lovely spices—cumin, coriander, paprika—with the ground chicken, grated onion, minced garlic, parsley, salt, pepper, and that one tablespoon of olive oil. Now, here’s the crucial bit: mix everything gently. Use your hands, but just until you see everything incorporated. Seriously, stop mixing as soon as no dry spots remain! Then, divide that mixture into 8 even piles. Roll each pile gently between your palms to form an oval shape, about 3 inches long. They should look like little torpedoes!

Grilling the Chicken Kofta to Perfection

Get your grill pan nice and hot over medium-high heat. You want it hot enough so those kofta immediately start to sizzle and brown when they hit the surface. Give the pan a light brush with oil—just a little bit so they don’t stick right away. Lay your shaped kofta onto the hot surface, making sure not to overcrowd the pan. Cook them for about 5 to 7 minutes on the first side until they look golden brown. Flip them carefully and cook the other side for another 5 to 7 minutes. Always, always use a meat thermometer to check that the center of the thickest kofta reaches 165 degrees Fahrenheit. That’s how we stay safe and super juicy!

Finishing the Garlic Yogurt Sauce

While those gorgeous kofta are grilling away, we whip up the sauce—it takes literally two minutes. In a small bowl, just whisk together the Greek yogurt, that extra minced garlic clove, the lemon juice, the sauce olive oil, and that tiny pinch of salt. Taste it! If you want it tangier, squeeze in a bit more lemon. That’s it! Set this aside, and it’s ready to go the second the chicken comes off the heat.

Tips for Making the Best Chicken Kofta Every Time

We all want that perfect, tender bite when we make Chicken kofta, and it really comes down to a few key tricks I learned through trial and error. It’s not just about the ingredients; it’s about respecting the meat and using your tools correctly. These tips are my secret weapons for making sure this recipe always turns out restaurant-quality!

Handling Ground Chicken Safely

Since we are dealing with ground chicken, food safety is super important, even though this is a quick recipe. The biggest thing I stress is cross-contamination—use one cutting board just for your raw meat if you can. And please, please, don’t guess if it’s done! You absolutely must use an instant-read thermometer. Ground poultry needs to hit 165 degrees Fahrenheit (that’s 74 degrees Celsius) all the way through. If you skip that check, you’re playing a risky game, and we want flavor, not worry!

Herb Substitution Guidance for Chicken Kofta

I always prefer using fresh parsley because the flavor is just brighter, but I know fresh herbs aren’t always around. If you need to swap to dried herbs for your Chicken kofta mixture, you need to adjust the amounts because dried herbs are more concentrated. Instead of the fresh parsley, use about a quarter teaspoon of dried parsley. For the spices, cut the cumin and coriander down slightly—use about a half teaspoon of each dried spice, and use a quarter teaspoon of dried paprika. They still work great, they just won’t be quite as vibrant.

Frequently Asked Questions About Chicken Kofta

I get tons of questions when I post simple recipes like these Chicken kofta skewers! People often wonder about substitutions or if they can skip the grill. Here are a few things I hear most often. Don’t worry if you need to tweak things; home cooking is all about making it work for you!

What internal temperature must my chicken kofta reach?

This is the most important question, honestly! Because we are using ground chicken, we cannot be shy about checking the temperature. For safety, every single piece of Chicken kofta needs to reach an internal temperature of 165 degrees Fahrenheit, which is about 74 degrees Celsius, right in the center. If you don’t have a thermometer, you risk undercooking the meat, and nobody wants that!

Can I bake my chicken kofta instead of grilling?

Yes, absolutely! If the weather isn’t cooperating or you don’t have a grill pan, baking works just fine. Preheat your oven to 400 degrees Fahrenheit (about 200 degrees Celsius). Place the shaped kofta on a baking sheet lined with parchment paper—this helps with cleanup. Bake them for about 18 to 20 minutes, flipping halfway through, until they are fully cooked through and hit that 165°F mark. They won’t get those beautiful grill marks, but they’ll still be packed with flavor!

Serving Suggestions for This Chicken Kofta Meal

The best part about these flavorful Chicken kofta is how versatile they are! Once they come off the grill, you just need a few things on the side to make it a complete, satisfying meal. I love how the bright, fresh garnishes really make the spices pop without adding any extra cooking time to your evening.

Pairing with Sides and Garnishes

You want things that soak up those delicious juices and offer a cool contrast to the warm meat. Here’s what I always grab:

• Warm pita bread—perfect for stuffing the kofta inside!
• Fluffy rice pilaf if you prefer a heartier plate.
• A generous sprinkle of fresh parsley or mint on top for color.
• Lemon wedges served right alongside so everyone can squeeze fresh juice over their portion.

Storing and Reheating Leftover Chicken Kofta

I always hope for leftovers because these Chicken kofta taste fantastic the next day, especially tucked into a cold salad! But since we are dealing with ground chicken, we have to be smart about how we keep them fresh and safe in the fridge. Don’t just toss them in any old container; a little care goes a long way here.

Storing Your Chicken Kofta Properly

You need to get the cooked kofta cooled down quickly after dinner. Once they are completely cool—not warm, but room temperature—you can store them. I highly recommend using an airtight container. If you have lots of sauce left, you can store the kofta and the sauce separately, or layer them gently. They are good in the refrigerator for about three to four days maximum. If you need to keep them longer, freezing is your best bet!

If you plan on freezing them, wrap the cooked Chicken kofta tightly in plastic wrap first, and then slip them into a freezer-safe bag. They should keep well for up to three months. To reheat, thaw them slowly in the fridge overnight, and then warm them gently in the oven or microwave until piping hot throughout.

Estimated Nutritional Information for Chicken Kofta

I always like to share a ballpark idea of what you’re eating when you make this Chicken kofta recipe. Keep in mind that these numbers are just estimates based on the ingredients listed, and they don’t account for the pita bread or rice you serve it with. If you’re watching your macros, this is a fantastic, high-protein meal!

We calculated this based on 4 servings, which is what the recipe yields. The yogurt sauce adds a bit of richness, but overall, this stays wonderfully lean!

Nutrient	Amount Per Serving (Estimate)
Calories	310 calories
Protein	34g
Fat	15g
Carbohydrates	8g

Share Your Success with This Chicken Kofta

I truly hope this recipe helps simplify your weeknight cooking and brings some bright Middle Eastern flavor to your table! Making these Chicken kofta is just the first step; I absolutely love seeing how you all serve them up. Tell me if you tried this recipe!

Did you stuff them in pitas? Did you pile them high on rice? Don’t be shy! Head over to the comments and let me know how they turned out. Tell me if you added an extra squeeze of lemon or if you tried a different herb garnish. I always read every single comment, and your feedback helps me know which simple, flavorful recipes to share next. Happy cooking, friends!

Print