Ingredients
For the Chicken Kofta Kebabs
- 1 small onion, peeled and roughly chopped (or ½ medium-large onion)
- 1 bunch parsley, large stems removed
- 2 cloves garlic, finely minced
- ½ cup breadcrumbs
- 1 lb ground chicken
- 1 tablespoon ground coriander seeds
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- ½ teaspoon salt, or more to taste
- ½ teaspoon ground black pepper, or more to taste
For the Garlicky Yogurt Sauce
- ½ cup plain unsweetened yogurt (Greek or plain, fat-free or low fat)
- 1 clove garlic, finely minced
- 1 tablespoon parsley leaves, finely minced
- Zest of 1 lemon
- 1 tablespoon lemon juice (from ½ lemon)
- ¼ teaspoon salt, or more to taste
- ¼ teaspoon ground black pepper, or more to taste
Instructions
- Prepare the kebabs: Preheat your oven to 400°F (200°C). Spray a large baking sheet with oil or line it with parchment paper. If using wooden skewers, soak them in water for at least 15 minutes to prevent burning.
- Process the aromatics: In a small food processor, combine the roughly chopped onion, parsley bunch, and garlic cloves. Pulse until everything is finely chopped and well combined, allowing the juice to mix in. Alternatively, finely chop all ingredients by hand.
- Combine ingredients: In a large bowl, add the ground chicken, breadcrumbs, all the spices (ground coriander, allspice, cumin, cardamom), salt, pepper, and the processed onion mixture. Stir well to evenly distribute the spices and herbs throughout the meat.
- Shape the kebabs: Use your hands to form elongated patties around the skewers. Insert a skewer through each patty and gently shape with your hands to ensure the kebabs hold together well.
- Bake the kebabs: Place the skewers on the prepared baking sheet and cook in the oven for 15-20 minutes or until the internal temperature reaches 165°F (74°C). Remove from the oven and let cool for 5 minutes before serving.
- Make the garlicky yogurt sauce: In a small bowl, mix the plain yogurt, minced garlic, parsley leaves, lemon zest, lemon juice, salt, and pepper until well combined.
- Serve: Drizzle the yogurt sauce over the chicken kofta kebabs and serve alongside rice and a fresh side salad. Store any leftover sauce in a sealed container in the fridge for up to 2 days.
Notes
- Soaking wooden skewers before baking prevents them from burning.
- You can finely chop the onion and herbs manually if you don’t have a food processor.
- Use fat-free or low-fat yogurt to reduce calories and fat content in the sauce.
- Check the internal temperature with a meat thermometer to ensure the chicken is fully cooked.
- Leftover yogurt sauce keeps well refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Low Fat
