Chicken Kofta Kebabs with Harissa and Garlic-Mint Yogurt

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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).

Step 6

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.

Step 7

Serve. Uncover the kebabs and drizzle a bit of the yogurt on top. Serve with the remaining yogurt on the side.