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Six grilled chicken kofta kebabs topped with mint yogurt sauce on a plate with the rest of the sauce in a bowl, and spoon.
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4.67 from 3 votes

Chicken Kofta Kebabs with Harissa and Garlic-Mint Yogurt

Give simple ground chicken bold Mediterranean flavor with this spicy Chicken Kofta recipe! I love the cooling Mint Yogurt Sauce to balance the heat, but simply swap in Tahini Sauce for a dairy-free option (linked in notes).
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Entree
Cuisine: Mediterranean/Middle Eastern
Servings: 6
Author: Suzy Karadsheh

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

Calories: 182.3kcal | Carbohydrates: 9.8g | Protein: 19.2g | Fat: 7.5g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.2g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 172mg | Potassium: 597.3mg | Fiber: 1.6g | Sugar: 3g | Vitamin A: 843.3IU | Vitamin C: 10.9mg | Calcium: 87.2mg | Iron: 2mg

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