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Chicken Koftas with Yogurt and Herb Salad
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5 from 1 vote

Chicken Koftas with Yogurt and Herb Salad

Spiced Middle Eastern meatballs with tangy yogurt and herbs.
Prep Time30 mins
Cook Time15 mins
Course: dinner
Servings: 2


Chicken Koftas

  • 1 lb ground dark meat chicken
  • 1/2 red onion thinly sliced
  • 2 cloves of garlic finely chopped or grated
  • 1 tbs cumin
  • 1/2 tbs coriander
  • 1/2 tbs smoked paprika
  • 1/4 c chopped herbs; parsley mint, and dill
  • 2 tsb salt
  • 1/4 c olive oil for sautéing

Herb Salad

  • 1 c parsley
  • 1/2 c dill
  • 1/2 c mint
  • 1 English cucumber thinly sliced
  • juice from 1/2 a lemon
  • 1/4 c olive oil

Yogurt for Serving

  • 1 c whole milk Greek yogurt
  • 1 tsp salt


  • 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.
  • Heat a cast-iron pan to medium heat and pour in 2-3 tbsp olive oil. Place 3-4 koftas in the pan, be careful not to overcrowd them. Depending on the size of your pan you will need to cook them in 2-3 batches. After about five minutes flip them over and cook them on the other side. They should be caramelized and a deep golden brown color. Once they are fully cooked on the second side pull them from the pan, and place them on a paper towel-lined plate to drain any excess oil. 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: place 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 the koftas with the herb salad, season the with freshly cracked pepper and a drizzle of olive oil. Enjoy immediately!