Ingredients:

  • 1 lb ground chicken (breast and thigh mix)
  • 1 small yellow onion, grated and squeezed dry
  • 3 cloves garlic, minced
  • 0.5 cup panko breadcrumbs
  • 1 large egg, beaten
  • 0.25 cup fresh parsley, finely chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp ground coriander
  • 0.5 tsp cayenne pepper
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 1 cup plain full-fat Greek yogurt
  • 2 cloves garlic, grated into paste
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh dill or mint, chopped

Instructions:

  1. Grate the onion into a kitchen towel and squeeze firmly to remove excess liquid. In a large mixing bowl, combine the onion pulp, minced garlic, cumin, paprika, coriander, cayenne, salt, pepper, panko, parsley, and beaten egg.
  2. Add the ground chicken to the bowl. Gently fold the meat into the spice mixture using cold hands until just combined, taking care not to overwork the meat.
  3. Shape the mixture into oval logs (koftas) approximately 3 inches long.
  4. Heat olive oil in a large skillet over medium-high heat. Sear the koftas for 3-4 minutes per side until a mahogany crust forms and the internal temperature reaches 165°F (74°C).
  5. Prepare the sauce by whisking together the Greek yogurt, grated garlic paste, lemon juice, olive oil, and fresh herbs in a small bowl until creamy.