0 from 15 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 Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6
Calories: 1823 kcal
Course:
Main Course
Cuisine:
Mediterranean
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.
Cup of Yum
Notes
- to browse quality Mediterranean ingredients including the
- olive oil,
- spices
- , and
- harissa
- used in this recipe.
- : Swap the Mint Yogurt Sauce with
- Tahini Sauce
- .
- You need to give the first side time to cook and firm up before flipping.
- 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 Information
Calories
182.3kcal
(9%)
Carbohydrates
9.8g
(3%)
Protein
19.2g
(38%)
Fat
7.5g
(12%)
Saturated Fat
2.1g
(11%)
Polyunsaturated Fat
1.5g
Monounsaturated Fat
3.2g
Trans Fat
0.1g
Cholesterol
94mg
(31%)
Sodium
172mg
(7%)
Potassium
597.3mg
(17%)
Fiber
1.6g
(6%)
Sugar
3g
(6%)
Vitamin A
843.3IU
(17%)
Vitamin C
10.9mg
(12%)
Calcium
87.2mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1823
% Daily Value*
| Calories | 182.3kcal | 9% |
| Carbohydrates | 9.8g | 3% |
| Protein | 19.2g | 38% |
| Fat | 7.5g | 12% |
| Saturated Fat | 2.1g | 11% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 3.2g | 16% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 94mg | 31% |
| Sodium | 172mg | 7% |
| Potassium | 597.3mg | 13% |
| Fiber | 1.6g | 6% |
| Sugar | 3g | 6% |
| Vitamin A | 843.3IU | 17% |
| Vitamin C | 10.9mg | 12% |
| Calcium | 87.2mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.