Chicken Koftas with Yogurt and Herb Salad (Middle Eastern Meatballs)

a marble table top with a peach colored plate filled with yogurt and chicken koftas, herbs, cucumbers and red onion

5 from 4 votes

Chicken Koftas with Yogurt and Herb Salad (Middle Eastern Meatballs)

These chicken koftas are seasoned with cumin, paprika and coriander as well as fresh herbs, garlic and onion. They’re then seared until golden brown and served with creamy salted yogurt and bright and lemony cucumber herb salad.

Prep Time30

Cook Time15

Course: dinner

Cuisine: Middle Eastern

Servings:

Calories: 640kcal

Author: Leigh Anderson

Ingredients

Koftas

2 lb ground chicken or turkey
2 cloves garlic grated or minced
1/2 red onion minced
1/4 c chopped fresh herbs parsley, mint or dill
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp smoked paprika
1 tsp kosher salt
3-4 tbsp olive oil

Salad

2 c torn mixed leafy herbs (such as mint, parsley, and/or dill)
1 large English cucumber thinly sliced
1/2 lemon
1/4 c olive oil

Yogurt

2 c plain Greek yogurt
1 tsp salt

Instructions

In a bowl mix together the ground chicken, herbs, spices, garlic, onion, and salt. Use a spoon or a small ice cream scoop to portion individual meatballs. Use your hands to gently form them into small oval meatballs. They don't need to be perfect so don't overwork them.
Place a cast-iron pan over medium heat and pour in 2-3 tbsp olive oil. Add the koftas to the pan, be careful not to overcrowd them. Depending on the size of your pan you will need to cook them in 2 batches. After about 3-5 minutes flip them over and cook them on the second side. Once they are golden brown on both sides and cooked through pull them from the pan, and place them on a clean plate. Repeat this process with the rest of the koftas until they are all cooked.
To prepare the salad: Toss the fresh herbs, sliced cucumber, lemon, and olive oil until evenly coated. Season with salt and set aside.
Next, season the greek yogurt with a pinch of salt.
To assemble: dollop the yogurt onto a large plate or platter and spread it around with the back of a spoon. Place the koftas on top of the yogurt. Garnish with the herb salad, season the with freshly cracked pepper and a drizzle of olive oil. Enjoy immediately!

Notes

Ingredient Notes and Substitutions:

Ground Chicken: I highly recommend using dark meat (thighs) for these chicken koftas. It's so much moister and more flavorful than chicken breast. You can also use lamb or beef!
Spices: I use smoked paprika, ground coriander and cumin. You can play around with this combo a bit or substitute other spices if you're out of one. Turmeric would be a great addition as would a bit of cinnamon or chili powder. Even a general curry powder blend would work as it contains many of the same spices.
Herbs: My favorite herbs to use for this recipes are mint, dill and parsley. You can use all three or just 1-2. Cilantro or chives would be nice in there as well.
Yogurt: Adding just a little bit of salt to yogurt intensifies the flavor! Use a thick, whole milk Greek style yogurt.

Meatball Internal Temperature Guide:

My favorite method for testing meatball doneness is to just break one open and see if it’s cooked inside. If you prefer to use a thermometer look for a temperature of 160F, or higher.

Storing and Re-heating Leftovers:

Leftovers will stay fresh covered, in the refrigerator for up to 4 days. Reheat the meatballs in the oven at 350 for 5-10 minutes. Serve with salad and yogurt.

Nutrition