Name: Chicken Kofta Garlic Yogurt Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 lb (450 g) ground chicken (85–90% lean); 1 small yellow onion, finely grated and squeezed dry; 2 garlic cloves, minced; 1 large egg, lightly beaten; 2 tbsp fresh parsley, finely chopped; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp sweet paprika; 1/8 tsp ground cinnamon (optional); 1 tsp fine sea salt; 1/2 tsp black pepper; 1–2 tbsp olive oil (for pan-searing); 1 cup plain Greek yogurt (full-fat), strained for 15–30 minutes; 2 garlic cloves, finely grated; 1 tbsp lemon juice (fresh); 1 tbsp extra-virgin olive oil; 1/4 tsp fine sea salt (more to taste); 1 tbsp chopped dill or mint (fresh); Pomegranate seeds or toasted pine nuts (for crunch); Lemon wedges and microgreens (for garnish); Smoked paprika or sumac (for color)

Description

An elegant riff on Middle Eastern street food, featuring spiced chicken kofta paired with a silky garlic-yogurt dressing.

Ingredients

Scale

1 lb (450 g) ground chicken (85–90% lean)
1 small yellow onion, finely grated and squeezed dry
2 garlic cloves, minced
1 large egg, lightly beaten
2 tbsp fresh parsley, finely chopped
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp sweet paprika
1/8 tsp ground cinnamon (optional)
1 tsp fine sea salt
1/2 tsp black pepper
1–2 tbsp olive oil (for pan-searing)
1 cup plain Greek yogurt (full-fat), strained for 15–30 minutes
2 garlic cloves, finely grated
1 tbsp lemon juice (fresh)
1 tbsp extra-virgin olive oil
1/4 tsp fine sea salt (more to taste)
1 tbsp chopped dill or mint (fresh)
Pomegranate seeds or toasted pine nuts (for crunch)
Lemon wedges and microgreens (for garnish)
Smoked paprika or sumac (for color)

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Instructions

Prepare the sauce: combine strained Greek yogurt, grated garlic, lemon juice, olive oil, salt, and chopped dill in a bowl. Chill while assembling the kofta.
Mix the kofta: in a bowl, gently combine ground chicken, grated onion, minced garlic, egg, parsley, spices, salt, and pepper.
Shape the kofta: form 12–14 oval or cylindrical koftas about 1-inch thick with damp hands and refrigerate for 10–15 minutes.
Heat the pan: warm a heavy skillet over medium-high heat with olive oil.
Sear the kofta: arrange kofta and sear for 3–4 minutes per side until deeply golden and caramelized.
Finish gently: lower heat and cook through another 2–3 minutes or transfer to a preheated oven for 5–7 minutes at 375°F (190°C).
Rest: let kofta rest for 5 minutes.
Assemble: spoon garlic-yogurt sauce on the plate, arrange kofta atop, and garnish with pomegranate seeds and smoked paprika.

Notes

Serve alongside grilled vegetables or rice bowls. Use low heat to finish cooking the kofta for desired tenderness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Pan-searing
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 450mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 60mg