Chicken Kofta Recipe featuring well-seasoned chicken skewers served in warm pita with fresh veggies and a mint yogurt sauce.
Author’s 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 didn’t originate in Israel, it’s 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. a reliable way to serve it is tucked into warm, charred pita with a quick mint yogurt sauce and plenty of fresh veggies. It’s 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
Don’t overwork the mixture: Mix just until combined. Overmixing ground chicken can make the koftas dense instead of tender.
the cook’s Serving Suggestions
What To Serve On The Side
This Chicken Kofta Recipe is so good, but in my opinion it’s all about the sides and sauces. Whenever I make koftas, You can 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. It’s 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.
