Baked Keto Chicken Kofta With Yogurt Sauce
This tasty Baked Keto Chicken Kofta is made with ground chicken, herbs, and spices. Served with a tangy homemade yogurt sauce, you can enjoy this light and fresh meal as an appetizer or with a side dish for dinner.
Servings: 10 koftas
Calories: 199kcal
Ingredients
Chicken Kofta Mixture
- 1 lb ground chicken breast
- 1 lb ground chicken thighs If you can’t find ground chicken thighs, cut whole thighs into smaller pieces, and pulse in the food processor.
- 1 large egg
- 3 tsp kosher salt
- ½ tsp smoked paprika
- ½ tsp ground cumin
- 1 tsp sumac optional
- 1 tsp za'atar optional
Pulp for Kofta Mixture
- 1 small sweet onion peeled and quartered
- 2 cups parsley loosely packed
- 4 cloves garlic
- ½ Fresno chili pepper seeds removed, or use ¼ tsp chili powder
Yogurt Feta sauce
- 1 cup yogurt full fat
- ¼ cup feta crumbled
- ½ lemon
- 2 tbsp fresh dill or other soft herbs
- Salt to taste
For Serving
- 1 head red leaf lettuce
- 5 small campari tomatoes
- 5 small cucumber
- ¼ cup dill and parsley chopped
- ½ cup kalamata olives
- ½ small red onion sliced
Instructions
- Preheat the oven to 450ºF. Line a large baking sheet with parchment paper and set it aside.
Pulp for Kofta Mixture
- In a food processor or blender, combine the onion parsley, chili pepper, and garlic. Process until everything is finely minced and creates a pulp. Transfer to a fine-mesh strainer and use the back of a spoon to drain off any excess liquid.
Kofta Mixture
- In a large bowl, combine the ground chicken breast and thighs, egg, salt, smoked paprika, cumin, sumac, and za'atar.
- Add the onion, parsley, garlic, and chili pepper pulp to the bowl and lightly mix the mixture with your hands. Don’t over mix. After a minute it will have a sticky paste-like consistency.
- Tip: Use water and damp your hands to help make working with the sticky paste easier. Scoop two heaping spoonfuls of meat mixture into a damp hand, flatten it in your hand into an elongated flat pattie.
- Add a skewer stick to the pattie and start forming the kofta around the skewer.
- Add to the baking sheet. Repeat for the rest until you get 10 koftas.
- Bake for 10 minutes on the top rack, until the kofta patties are cooked through or no longer pink when cut through the center and golden brown. A meat thermometer should read 165ºF when they're done.
Yogurt-Feta Sauce
- Add all ingredients to a bowl and mix well. Add additional salt as needed, then set aside until serving.
Serving
- Serve the kebabs on a platter with lettuce, tomatoes, red onion, cucumbers, olives, and yogurt sauce.
Notes
Tip: If you can’t find ground chicken thighs, cut whole thighs into smaller pieces, and pulse in the food processor.
Tip: Use water and damp your hands to help make working with the sticky paste easier.
Tip: Soak the skewers in water for 15 mins.
Make-Ahead: Form the patties around the skewers and place them in the freezer. Cover them well in foil and freeze for up to 3 months. Let them thaw overnight in the fridge before baking. The yogurt sauce will also stay fresh in the fridge for about 2 or 3 days if you decide to make it ahead of time. Keep it in a sealed container or jar.
Storing: Store the leftover chicken in a shallow, airtight container in the fridge for up to 4 days.
Reheating: Place the chicken kebabs on a baking sheet and bake in a 400ºF oven for about 15 minutes or until heated through.
Nutrition
Calories: 199kcal | Carbohydrates: 9g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 952mg | Potassium: 719mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3696IU | Vitamin C: 31mg | Calcium: 115mg | Iron: 3mg