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Overhead view of chicken kofta wrap with mixed greens, grape tomatoes, and yogurt sauce on lavash flatbread on a gray plate
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Kelly Djalali

Chicken Kofta with Yogurt Sauce

Herby, spiced chicken meatballs with a bright orange yogurt sauce — perfect in a wrap or on their own.
Makes: 4 Servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes

Ingredients:  

Chicken Kofta

  • 1 lb. Ground Chicken
  • 1/2 Medium Onion grated
  • 2 tbsp. Fresh Cilantro chopped
  • 2 tbsp. Fresh Mint chopped
  • 1 tbsp. Grapeseed Oil or other vegetable oil
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp. Ground Pepper
  • 1/4 tsp. Ground Coriander
  • 1/4 tsp. Ground Cumin
  • 1/4 tsp. Ground Aleppo Pepper
  • 1/4 tsp. Ground Allspice
  • 1/4 tsp. Ground Cinnamon

Yogurt Sauce

  • 1/2 cup Whole Milk Plain Yogurt
  • 2 tbsp. Fresh Cilantro chopped
  • 1/8 tsp. Kosher Salt
  • 1/4 tsp. Ground Pepper
  • 1/4 tsp. Ground Coriander
  • 1 tsp. Grated Orange Zest
  • 1 tbsp. Fresh Orange Juice

Instructions: 

  • Combine all ingredients for the Kofta in a large bowl and mix well to combine. Cover and refrigerate for 30 minutes.
  • Position the oven rack to the top third of the oven and preheat the oven to broil.
  • Form about three tablespoons of the chicken mixture into an oval shape and place on a rimmed baking sheet. Repeat until the chicken mixture is formed into ovals.
  • Broil for 4-6 minutes and flip the Kofta over and broil another 5 minutes, until the internal temperature reaches 165 degrees.

Yogurt Sauce

  • Combine all ingredients for Yogurt Sauce in a medium bowl and stir well to combine.

To Serve

  • If desired, make a small salad with tender baby greens and tomatoes. Dress with a light drizzle of olive oil, light vinegar, salt, and pepper.
  • If desired, serve Kofta on a flatbread or pita with salad and yogurt sauce.

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