Turn your humble ground chicken into a crave-worthy meal with no marinating time required! These grilled Chicken Kofta Kebabs are loaded with fresh herbs, bold Mediterranean spices, and spicy harissa paste and finished with cooling Garlicky Mint Yogurt.
This Chicken Kofta Kebab is a bit lighter than the traditional lamb or beef versions but no less assertive in terms of flavor. Harrisa, a North African chili paste, not only adds heat but also smoky, citrusy, garlicky depth. Warming spices like cumin and coriander play off these savory notes. Finally, a garlic and mint yogurt sauce keeps things in-check with a cooling, refreshing finish.
It’s very typically Mediterranean-meets-Middle Eastern comfort food that happens to be rather healthy. Kofta, also spelled “Kofte,” loosely translates to “meatballs.” It’s a catch-all term for ground beef, lamb, chicken, fish, and even lentils that are mixed with spices and herbs and formed into a number of shapes, from little football-like orbs for the vegan Turkish lentil kofte Mercimek Köftesi, to the long beef and lamb skewers for the famous Kofta Kebabs.
Making Kofta is a tried and true formula for taking a humble ingredient (ground meat or legumes) and making it next-level delicious. Pantry staples, fresh herbs, and a good amount of garlic do the heavy lifting, and suddenly the ground chicken you thawed from your freezer tastes like your favorite Middle Eastern restaurant. Magic!
Table of Contents
Ingredients for Chicken Kofta Kebab
The ingredient list may seem a bit long, but it’s mostly Mediterranean pantry must-haves, many of which you can stock up on at our shop. You’ll need:
Produce and Perishables
- Ground chicken: A neutral base to load with big Mediterranean flavor.
- Onion: I like the boldness of white onion, but any color you have will work.
- Garlic: Adds sweet and savory flavor to both the meat and the garlicky yogurt sauce.
- Herbs: Parsley and mint bring freshness to balance the deep savory flavors.
- Egg: Binds the kofta mixture so it doesn’t fall apart.
- Greek yogurt: I prefer the richness of whole milk Greek yogurt, but low-fat is also an option.
- Lemon zest: Adds an aromatic quality to the Mint Yogurt Sauce.
Pantry
- Breadcrumbs or gluten free breadcrumbs: Absorb and retain moisture as the meatballs cook so the meat doesn’t dry out.
- Harissa: Adds big Mediterranean flavor in just a spoonful (see “Ingredient Spotlight” below for more).
- Tomato paste: Adds an umami quality to the meatballs.
- Extra virgin olive oil: Enriches the Mint Yogurt Sauce and helps to bind the meatballs. I like our Spanish Nocellara’s peppery note for this recipe, but any high quality extra virgin variety you have on hand will work.
- Spices: Coriander, cumin, paprika, and black pepper add the earthy, warming–very classically Mediterranean–flavor profile. Salt makes everything more vibrant.
Ingredient Spotlight
The star flavor-maker in this Chicken Kofta Kebab is harissa paste, a fiery North African pantry staple that’s so much more than a hot sauce.
With layers of citrus, smoke, aromatic warming spices and a good heat from the ground chili peppers, it adds a complex kick to everything it touches. Use just like a hot sauce, for meat marinades, on your morning eggs, sandwiches, the list goes on!
- TRY IT: Make your own, or try our favorite harissa paste at our spice shop. I love this Moroccan-style Harissa Paste if you like a milder kick, or this Tunisian Harissa if you can handle the heat.
- BEST SUBSTITUTE: Harissa has a distinctly smoky, citrusy flavor profile that’s hard to match, but in a pinch you can use any chili paste or hot sauce you like (like Sriracha).
Swaps and Substitutions
If you love this recipe, make it on repeat and tweak it to keep things interesting. Some ideas:
- Ground chicken: Lamb, beef, pork, or a combination.
- Herbs: I wouldn’t recommend dried herbs here—you really need the freshness to lift the savory flavor. But you can use any tender green herbs you prefer, like dill or cilantro (or extra parsley in place of mint, extra mint in place of parsley, you get the idea).
- Mint Yogurt Sauce: Swap with Tahini Sauce for dairy-free option.
- Lemon Zest: Lime zest.
- Tomato paste: Turkish Red Pepper Paste.
How to Make Chicken Kofta Kebab
An outdoor grill is a special treat, but I made this dish on a rainy day so I used my cast iron griddle (I use this one). You could even make it in a cast iron pan, or bake them if you prefer. Here are the steps:
- Soak the skewers. If you’re using bamboo skewers, soak 6-8 in water for at least 30 minutes.
- Make the chicken kofta mixture. In a medium mixing bowl, combine 1 pound ground chicken, 1/3 cup breadcrumbs, 1 small grated onion, 1 minced garlic clove, 1/2 cup chopped parsley, 1/4 cup chopped mint, 1 to 2 tablespoons harissa, 1 tablespoon tomato paste, 1 egg, and a drizzle of olive oil. Season with 1 teaspoon coriander, 1/2 teaspoon cumin, 1/2 teaspoon paprika, and a big pinch of salt and pepper. Mix until the mixture is well combined, then set in your fridge to bind while you make your yogurt sauce.
- Prepare the Mint Yogurt Sauce. In a small bowl, combine 1 cup Greek yogurt, 1 minced garlic clove, 1/2 cup chopped fresh mint, zest of 1 lemon, salt to taste, and a small drizzle of olive oil. Whisk well.
- Preheat the grill. Oil the outdoor grill or indoor griddle to prevent sticking, then set to medium heat.
- Form the chicken kofta kebabs. With damp hands or gloves, shape the chicken mixture onto the skewers by squeezing a big fistful onto the bottom of the skewer, then working your way up until it’s even throughout (see the video below for reference).
- Grill the kebabs. Increase the heat to medium-high. Add the kebabs to your grill over direct heat. Closs the lid and grill until the chicken is cooked and charred in some parts, 8 to 10 minutes on each side. (Adjust heat and time as needed.) Transfer to a serving platter and tent with foil as you make the yogurt sauce.
- Serve. Uncover the kebabs and drizzle a bit of the yogurt on top. Serve with the remaining yogurt on the side.
What to Serve with Chicken Kofta Kebab
One of my favorite things about Mediterranean Mezzes is they’re meant to scoop, mix, and combine, each building on the other and fitting in together like old friends. I happened to make a Shirazi Salad to go alongside, but any number of classic tomato salads would work well.
My go-to Cucumber Tomato Salad, Shopska Salad, or Tabouli all come to mind, but you really can’t go wrong with something fresh and colorful on your plate. Also, in my professional experience, no one has ever complained about Fresh Pita Bread.
More Kofta Recipes
Middle Eastern
Grilled Chicken Kofta
Middle Eastern
Kofta Kebab Recipe (with video)
Middle Eastern
Kofta-Seasoned Ground Beef Pita Sandwich
Browse all Mediterranean recipes.
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Chicken Kofta Kebabs with Harissa and Garlic-Mint Yogurt
Ingredients
For the Harissa Chicken Kofta Kebabs
- 1 pound ground chicken
- 1/3 cup breadcrumbs or gluten free breadcrumbs
- 1 small white onion grated (about 1/2 cup grated onion)
- 1 garlic clove minced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1 to 2 tablespoons harissa depending on how spicy you like it
- 1 tablespoon tomato paste
- 1 egg
- Extra virgin olive oil
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon sweet paprika
- Kosher salt
- Black pepper
For the Mint Yogurt Sauce
- 1 cup Greek yogurt
- 1 garlic clove grated or minced
- 1/2 cup chopped fresh mint
- Zest of 1 lemon
- Kosher salt
- Extra virgin olive oil
Instructions
- Get ready. If you’re using bamboo skewers, soak them in water for at least 30 minutes.
- Make the chicken kofta mixture. In a medium mixing bowl, combine the chicken, breadcrumbs, onion, garlic, parsley, mint, harissa, tomato paste, egg, and a drizzle of olive oil. Season with the coriander, cumin, paprika, and a big pinch of salt and pepper. Mix until the mixture is well combined, then set in your fridge to bind while you make your yogurt sauce.
- Prepare the Mint Yogurt Sauce. In a small bowl, combine the yogurt, garlic, mint, lemon zest, salt to taste, and a small drizzle of olive oil. Whisk well.
- Preheat the your grill. Oil the outdoor grill or indoor griddle to prevent sticking, then heat your grill over medium.
- Form the chicken kofta kebabs. With damp hands or gloves, shape the chicken mixture onto the skewers by squeezing a big fist-full onto the bottom of the skewer, then working your way up until it’s even throughout (see the video below for reference).
- Grill the kebabs. Increase the heat to medium-high. Add the kebabs to your grill over direct heat. Cover until the chicken is cooked and charred in some parts, 8 to 10 minutes on each side (use foil if you’re indoors). Adjust temperature and time as needed. Transfer to a serving platter and tent with foil as you make the yogurt sauce.
- Serve. Uncover the kebabs and drizzle a bit of the yogurt on top. Serve with the remaining yogurt on the side.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, spices, and harissa used in this recipe.
- For a dairy-free option: Swap the Mint Yogurt Sauce with Tahini Sauce.
- Resist the temptation to flip the skewer too early or it may fall apart. You need to give the first side time to cook and firm up before flipping.
Nutrition
Try our Harissa Paste!
Slightly sweet, smoky, and tangy with just the right amount of spice. The perfect addition to your Kofta Kebabs
