Every summer,  a group of my best friends hold a brochettes grilling competition.  A panel of _MG_1269select judges choose the winning dish for its uniqueness and flavor, and the winner receives an amazing trophy that looks like a grill, accompanied by a huge round of applause from the international guests present to watch the competition.  While its all “just for fun”, each year the bar is raised and the dishes get more elaborate.  Last year, I was delighted to take home the trophy for my Chicken Kofta dish.

Kofta is a grilled meatball or meatloaf and is a common dish found in Egypt, Jordan, Greece, India and Turkey and is usually made with minced or ground beef or lamb.  My version of this fantastic summer recipe combines flavors from many of these countries and using ground marinated chicken breast.   Serve it along side Basmati rice and sliced lemons as well as the yogurt dipping sauce recipe here.



2 lbs ground chicken breast

1 tbs. fresh ginger, chopped

2 large shallots, minced

3 garlic cloves, halved

1 cup cilantro

1 tbls. cumin

1 tbls. coriander

2 tbls. mango chili sauce (Bandar Monkey Foods)

1 tsp. coconut sugar

salt & pepper, 1 tsp. each

2 tbls. olive oil, divided



1-2 cups plain whole Greek yogurt

1 tbls curry powder

½ cup cilantro

Serves 6


Mix all ingredients with 1 tbls of olive oil.  Place in glass bowl covered with plastic wrap in refrigerator for at least 8 hours and up to 24.  If using bamboo skewers, soak for 30 minutes in hot water before using so they will not ignite on grill.  With oiled hands, take a handful of the chicken mixture and form into a meatball.  Thread onto the skewer and roll the meat in your hands to flatten it into a long egg type shape.  Roll remaining mixture until all used up.

Heat grill to medium heat.  Place kofta skewers on grill and cook for about 6 minutes.  Turn and cook another 6 minutes or until cooked thru.  Serve with yogurt dipping sauce.


Chef Trish Wesavich

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