Grilled Chicken Kofta with Tzatziki Sauce
a great twist for that boring chicken we all serve up!

Are you sick of the same old grilled chicken and veggies? We found this delicious recipe- tried it out ourselves and now it’s become a ‘great go to meal’… no matter what season So, turn up the grill or take out that grill pan and wow your family with this incredible dish full of incredible flavor! Oh, and in case you didn’t know what a ‘kofta’ is- here’s the scoop; a kofta is in the family of meatballs- it combines either ground meat or chicken or veggies with an overload of great seasonings.

Ingredients you will need:
½ Large English cucumber, grated, plus sliced cucumber for serving
1 cup whole-milk Greek yogurt
3 Tbsp. extra-virgin olive oil
1 medium garlic clove, grated
3 Tbsp. finely chopped spring onion tops (dark green parts only) plus ½ cup chopped spring onion bulbs (white and light green parts only) from 2 large spring onions, divided
1 cup, plus 3 Tbsp. chopped fresh dill, divided
2 Tbsp. grated lime zest plus 2 Tbsp. fresh juice (from 2 limes), divided, plus lime wedges for serving
1 tsp. kosher salt, divided
2¼ lbs. ground chicken
4 oz. feta cheese, crumbled (about 1 cup)
1 large egg
2 Tbsp. panko (Japanese-style breadcrumbs)
½ tsp. baking powder
¼ tsp. black pepper
3-4 fresh oregano sprigs, finely chopped, or 1 tsp. dried oregano
Thinly sliced red onion, for serving
Thin flatbread, for serving

1. To make the tzatziki: Squeeze grated cucumber in a clean kitchen towel to remove excess liquid; transfer to a medium bowl, and stir in yogurt, olive oil, garlic, 3 tablespoons spring onion tops, 3 tablespoons dill, 1 tablespoon lime zest, 2 tablespoons lime juice and ½ teaspoon salt until combined. Cover tzatziki and refrigerate until ready to use (up to 2 days).

2. Make the kofta: Stir together ground chicken, feta, egg, panko, baking powder, pepper, oregano, chopped spring onion bulbs and remaining 1 cup chopped dill, 1 tablespoon lime zest and ½ teaspoon salt in a large bowl until well-combined. Form mixture into 1 to 20 small patties (about ¼ cup each); place on a parchment-lined baking sheet. Cover with plastic wrap; chill at least 1 hour or up to 24 hours before grilling.

3. Preheat grill or use a stove top grilling pan and heat to medium (350° to 400°). Place kofta on oiled grate and grill, covered, until browned and springy to the touch, about 6 minutes per side. Remove from heat, and squeeze lime wedges over them while still hot. Serve kofta with tzatziki, sliced cucumbers, red onion and flatbread.

Serves: 6   Active time: 30 minutes   Total time: 1 hour, 30 minutes


*Recipe reprinted from: People MAG June 21st 2021