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.
1lbground chicken thighs, If you can’t find ground chicken thighs, cut whole thighs into smaller pieces, and pulse in the food processor.
Pulp for Kofta Mixture
1smallsweet onion, peeled and quartered
2cupsparsley, loosely packed
½Fresno chili pepper, seeds removed, or use ¼ tsp chili powder
Yogurt Feta sauce
1cupyogurt, full fat
2tbspfresh dill, or other soft herbs
Salt, to taste
1headred leaf lettuce
¼cupdill and parsley, chopped
½smallred onion, sliced
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.
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.
Add all ingredients to a bowl and mix well. Add additional salt as needed, then set aside until serving.
Serve the kebabs on a platter with lettuce, tomatoes, red onion, cucumbers, olives, and yogurt sauce.
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.