Chicken Kofta Kebabs with Harissa and Garlic-Mint Yogurt

Ingredients

Steps

1. 1Mark step 1 done

   Get ready. If you’re using bamboo skewers, soak them in water for at least 30 minutes.

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2. 2Mark step 2 done

   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.

3. 3Mark step 3 done

   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.

4. 4Mark step 4 done

   Preheat the your grill. Oil the outdoor grill or indoor griddle to prevent sticking, then heat your grill over medium.

5. 5Mark step 5 done

   Optional. Sauté the bell pepper and onion. Heat a drizzle of olive oil in a skillet over medium-high heat and cook the sliced bell pepper and onion until softened and lightly charred, stirring occasionally. Season with a pinch of salt and set aside to serve alongside the kebabs.

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6. 6Mark step 6 done

   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).

7. 7Mark step 7 done

   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.

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8. 8Mark step 8 done

   Serve. Uncover the kebabs and drizzle a bit of the yogurt on top. Serve with the remaining yogurt on the side, and the sauteed peppers and onion if using.