Ingredients:

  • 1 lb ground chicken (breast and thigh blend)
  • 1 medium yellow onion, grated and squeezed dry
  • 3 cloves fresh garlic, minced
  • 0.5 cup fresh parsley, finely chopped
  • 0.25 cup panko breadcrumbs
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup plain full fat Greek yogurt
  • 1 large clove fresh garlic, grated into a paste
  • 1 tbsp lemon juice, freshly squeezed
  • 2 tbsp extra virgin olive oil, divided
  • 1 tbsp fresh dill or mint, finely chopped

Instructions:

  1. Prep the onion. Grate the yellow onion and place it in a clean kitchen towel. Squeeze with all your might over the sink until no more liquid escapes.
  2. Mix the aromatics. In a large bowl, combine the 1 lb ground chicken with the dried onion, 3 minced garlic cloves, parsley, panko, and all the spices.
  3. Incorporate the bind. Add the cumin, paprika, coriander, cinnamon, salt, and pepper. Note: Using your hands is the most efficient way to ensure the spices are evenly distributed.
  4. Shape the kofta. Form the mixture into 8-10 oval logs, about 3 inches long. Shape them until they are smooth and free of cracks.
  5. Chill the meat. If you have time, let the shaped koftas sit in the fridge for 15 minutes. Note: This helps the fats solidify and prevents sticking.
  6. Sizzle the chicken. Heat 1 tbsp of olive oil in a skillet over medium high heat. Add the koftas. Cook for 5-6 minutes per side until deeply browned and firm.
  7. Whisk the sauce. While the chicken cooks, mix the Greek yogurt, garlic paste, lemon juice, remaining olive oil, and fresh herbs in a small bowl.
  8. Finish and rest. Remove the koftas from the pan and let them rest for 3 minutes. Serve while they are still steaming and fragrant.