Chicken Kofta with Tzatziki & Lemon Dill Rice
Chicken Kofta with Tzatziki & Lemon Dill Rice
Ingredients
For the Chicken Kofta
- 1 1/2 pounds ground chicken
- 1/2 white onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 egg, large
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for frying
For the Lemon Dill Rice
- 1 1/2 cups white rice, uncooked
- 3 cups water
- 1 lemon, juiced and zested
- 1/4 cup fresh dill, chopped
- 1/2 teaspoon salt
For the Tzatziki Sauce
- 1/2 cucumber, grated and squeezed dry
- 1 cup plain Greek yogurt, full-fat recommended
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 1 tomato, cut into wedges
- 1/2 cucumber, sliced
- 1/4 white onion, thinly sliced
- 1 lemon, cut into wedges, for serving
- 2 sprigs fresh parsley, for garnish
Instructions
- 1
Prepare the Tzatziki Sauce: In a medium bowl, combine the grated and squeezed dry cucumber, plain Greek yogurt, minced garlic, chopped fresh dill, lemon juice, olive oil, salt, and black pepper. Stir well to combine. Cover and refrigerate until ready to serve to allow flavors to meld.
⏱️ 10 min
- 2
Cook the Lemon Dill Rice: Rinse the white rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, lemon zest, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in the fresh dill and lemon juice.
⏱️ 25 min
- 3
Prepare the Chicken Kofta Mixture: In a large bowl, combine the ground chicken, finely diced white onion, minced garlic, chopped fresh parsley, chopped fresh mint, egg, ground cumin, paprika, salt, and black pepper. Using your hands, mix thoroughly until all ingredients are well combined, but do not overmix.
⏱️ 10 min
- 4
Shape the Kofta: Divide the chicken mixture into 12-16 equal portions. Shape each portion into a small, flat, round patty, about 1/2-inch thick. You can lightly wet your hands to prevent sticking.
⏱️ 5 min
- 5
Cook the Chicken Kofta: Heat olive oil in a large skillet over medium heat. Once hot, carefully place the kofta patties in a single layer, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side, or until golden brown and cooked through, with an internal temperature of 165°F (74°C). You may need to cook in batches. Transfer cooked kofta to a plate lined with paper towels to drain any excess oil.
⏱️ 15 min
- 6
Assemble and Serve: Divide the Lemon Dill Rice among four serving bowls. Arrange 3-4 chicken kofta patties over the rice in each bowl. Spoon a generous amount of Tzatziki Sauce over the kofta. Garnish each serving with tomato wedges, cucumber slices, thinly sliced white onion, a fresh lemon wedge, and a sprig of fresh parsley. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Kofta with Tzatziki & Lemon Dill Rice
Ingredients
For the Chicken Kofta
- 1 1/2 pounds ground chicken
- 1/2 white onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 egg, large
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for frying
For the Lemon Dill Rice
- 1 1/2 cups white rice, uncooked
- 3 cups water
- 1 lemon, juiced and zested
- 1/4 cup fresh dill, chopped
- 1/2 teaspoon salt
For the Tzatziki Sauce
- 1/2 cucumber, grated and squeezed dry
- 1 cup plain Greek yogurt, full-fat recommended
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 1 tomato, cut into wedges
- 1/2 cucumber, sliced
- 1/4 white onion, thinly sliced
- 1 lemon, cut into wedges, for serving
- 2 sprigs fresh parsley, for garnish
Instructions
- 1
Prepare the Tzatziki Sauce: In a medium bowl, combine the grated and squeezed dry cucumber, plain Greek yogurt, minced garlic, chopped fresh dill, lemon juice, olive oil, salt, and black pepper. Stir well to combine. Cover and refrigerate until ready to serve to allow flavors to meld.
⏱️ 10 min - 2
Cook the Lemon Dill Rice: Rinse the white rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, lemon zest, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in the fresh dill and lemon juice.
⏱️ 25 min - 3
Prepare the Chicken Kofta Mixture: In a large bowl, combine the ground chicken, finely diced white onion, minced garlic, chopped fresh parsley, chopped fresh mint, egg, ground cumin, paprika, salt, and black pepper. Using your hands, mix thoroughly until all ingredients are well combined, but do not overmix.
⏱️ 10 min - 4
Shape the Kofta: Divide the chicken mixture into 12-16 equal portions. Shape each portion into a small, flat, round patty, about 1/2-inch thick. You can lightly wet your hands to prevent sticking.
⏱️ 5 min - 5
Cook the Chicken Kofta: Heat olive oil in a large skillet over medium heat. Once hot, carefully place the kofta patties in a single layer, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side, or until golden brown and cooked through, with an internal temperature of 165°F (74°C). You may need to cook in batches. Transfer cooked kofta to a plate lined with paper towels to drain any excess oil.
⏱️ 15 min - 6
Assemble and Serve: Divide the Lemon Dill Rice among four serving bowls. Arrange 3-4 chicken kofta patties over the rice in each bowl. Spoon a generous amount of Tzatziki Sauce over the kofta. Garnish each serving with tomato wedges, cucumber slices, thinly sliced white onion, a fresh lemon wedge, and a sprig of fresh parsley. Serve immediately.
⏱️ 5 min