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Mediterranean chicken kofta with tzatziki is ground chicken mixed with garlic, onion, and warm spices, shaped into small logs and seared in a skillet until browned outside and cooked through inside. The tzatziki is just yogurt, grated cucumber, garlic, and dill, so the whole meal comes together in under an hour.
The chicken stays juicy because ground chicken thigh has more fat than breast meat. Cumin and coriander give the kofta a warm, earthy taste, and the cold tzatziki cools things down with lemon and fresh dill.
I use a 12-inch skillet and cook the kofta in two batches so they brown instead of steam. If you crowd the pan, the outsides turn gray and soft instead of golden.
Squeeze the grated cucumber well before adding it to the yogurt, so the sauce stays thick instead of watery.
Why You’ll Love This Recipe
- Ground chicken thigh keeps the kofta juicy and tender
- Ready in under an hour, good for weeknights
- Tzatziki comes together with five simple ingredients
- Works as a wrap filling, salad topper, or platter centerpiece
Ingredient Notes
- ground chicken thigh: Use thigh meat instead of breast so the kofta don’t dry out in the skillet.
- cucumber: Grate it on the large holes of a box grater, then squeeze out the water in a clean towel before mixing into the yogurt.
- Greek yogurt: Use full-fat yogurt for a thicker sauce. Low-fat yogurt works but the tzatziki will be thinner.
- breadcrumbs: These help bind the kofta. Swap in gluten-free breadcrumbs or rolled oats if needed.
- smoked paprika: Regular paprika works if that’s what you have, though you’ll lose a bit of the smoky background note.
Easy Mediterranean Chicken Kofta with Tzatziki Sauce
Ingredients
Method
- In a large bowl, combine the ground chicken, grated onion, garlic, parsley, mint, cumin, coriander, smoked paprika, salt, pepper, egg, and breadcrumbs. Mix with your hands until just combined.
- Wet your hands and shape the mixture into about 12 small logs, roughly 50 g each, pressing gently so they hold together.
- Heat 1 tablespoon of the olive oil in a 12-inch skillet over medium-high heat.
- Add half the kofta to the skillet, leaving space between them. Sear for 3 to 4 minutes per side, turning carefully, until browned outside and no longer pink in the center, or an instant-read thermometer reads 165 F / 74 C.
- Transfer the cooked kofta to a plate. Add the remaining oil to the skillet and repeat with the second batch.
- Grate the cucumber, then squeeze it in a clean kitchen towel to remove as much water as you can.
- In a medium bowl, stir together the yogurt, squeezed cucumber, garlic, lemon juice, olive oil, dill, and a pinch of salt until smooth.
- Cover and chill the tzatziki for at least 20 minutes before serving so the flavors settle.
- Arrange the warm kofta on a platter and spoon the tzatziki over or beside them.
- Serve right away with pita, lemon wedges, and a simple tomato and cucumber salad if you like.
Notes
- Grate the onion instead of chopping for a smoother, more tender kofta texture.
- Chill shaped kofta for 10 minutes before searing if the mixture feels soft.
- Use full-fat yogurt for a thicker tzatziki that won't turn watery.
- Let kofta rest 5 minutes after searing before serving.
Tips for Success
- Use ground chicken thigh instead of breast so the kofta stay moist after searing.
- Wet your hands lightly when shaping the kofta so the mixture doesn’t stick to your fingers.
- Sear the kofta in two batches in the skillet so they brown instead of steam.
- Squeeze the grated cucumber in a clean towel before mixing it into the yogurt.
- Chill the tzatziki for at least 20 minutes so the flavors have time to blend.
Variations
- Swap ground chicken for ground lamb or beef for a richer, more traditional kofta flavor.
- Thread the meat mixture onto skewers and grill them over medium-high heat instead of pan-searing.
- Add crumbled feta to the tzatziki for a saltier, tangier sauce that pairs well with warm pita.
Storage and Reheating
Store leftover kofta in an airtight container in the fridge for up to 3 to 4 days. Keep the tzatziki in a separate sealed container for up to 2 days.
To reheat the kofta, warm them in a 175 C / 350 F oven for 8 to 10 minutes, or in a skillet over medium heat for 3 to 4 minutes per side, until warmed through. The microwave works too, in 30-second bursts, though the outside won’t stay as crisp.
Don’t reheat the tzatziki. Just give it a stir before serving, and add a spoonful of fresh yogurt if it has separated.
Serving Suggestions
Serve the chicken kofta warm with a big spoonful of tzatziki on top, plus warm pita bread on the side for scooping.
A simple salad of chopped cucumber, tomato, and red onion with a squeeze of lemon rounds out the plate. Rice or bulgur works too if you want something more filling.
For a lighter meal, wrap the kofta and tzatziki in a flatbread with lettuce and thin red onion slices.
FAQ
Why did my chicken kofta fall apart in the skillet?
This usually happens when the mixture is too wet or you flip the kofta too soon. Let them sear for at least 3 minutes on the first side, undisturbed, until a crust forms. The egg and breadcrumbs also help bind the meat, so don’t skip them.
Can I use ground turkey instead of chicken for the kofta?
Yes, ground turkey works and cooks the same way in the skillet. Use ground turkey thigh if you can find it, since turkey breast alone can dry out faster. Keep the same 165 F / 74 C internal temperature target either way.
Can I freeze the chicken kofta before cooking them?
Yes, shape the raw kofta and freeze them flat on a tray, then move them to a bag once solid. They’ll keep for up to 2 months. Cook straight from frozen with a few extra minutes per side, or thaw overnight in the fridge first.
What goes well with chicken kofta and tzatziki besides pita?
Rice, bulgur, or a chopped salad with tomato, cucumber, and red onion all work well next to the kofta. A squeeze of lemon over the top brightens the plate. Roasted potatoes are a good, heartier option too.
Is chicken kofta with tzatziki gluten free?
Not as written, since the kofta mixture uses breadcrumbs as a binder. Swap in gluten-free breadcrumbs or rolled oats and check your yogurt brand, and the dish becomes gluten free. The tzatziki itself is naturally gluten free.
What’s the difference between kofta and a regular kebab?
Kofta is made from ground or minced meat mixed with spices and shaped by hand, while a kebab usually means whole pieces of meat threaded on a skewer. This recipe uses ground chicken thigh, which gives it a soft texture instead of the firmer bite of grilled cubes.