Chicken Kofta with Yogurt Sauce

Marcus Samuelsson and Osayi Endolyn's new book, The Rise, spotlights the Black cooks, historians, purveyors and growers who have influenced American cuisine. Each recipe was inspired by one of more than 40 key Black figures in American foodways. This chicken kofta recipe, for example, was developed in honor of Cheryl Day, baker-owner of Back in the Day Bakery in Savannah, Georgia, to give her a quick, casual recipe for dinner after a long day at work. Tuck these chicken kofta into flatbread along with some fresh veggies topped with the flavorful sauce.

Chicken Kofta with Yogurt Sauce
Photo: Jacob Fox
Active Time:
35 mins
Total Time:
35 mins


  • 1 pound ground chicken

  • ½ medium onion, grated

  • 4 tablespoons chopped fresh cilantro, divided

  • 2 tablespoons chopped fresh mint

  • 1 tablespoon canola oil

  • ½ teaspoon salt plus ⅛ teaspoon, divided

  • ½ teaspoon ground pepper, divided

  • ½ teaspoon ground coriander, divided

  • ¼ teaspoon ground cumin

  • ¼ teaspoon Aleppo pepper

  • Pinch of ground allspice

  • Pinch of ground cinnamon

  • ½ cup whole-milk plain yogurt

  • 1 teaspoon grated orange zest

  • 1 tablespoon orange juice


  1. Combine chicken, onion, 2 tablespoons cilantro, mint, oil, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon coriander, cumin, Aleppo pepper, allspice and cinnamon in a large bowl. Cover and refrigerate for at least 10 minutes and up to overnight.

  2. Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

  3. With damp hands, form about 3 tablespoons of the chicken mixture into an oval around a metal skewer. Add a second oval with another 3 tablespoons of the mixture on the same skewer. Repeat with the remaining chicken mixture to make 4 skewers with 2 kofta each. Place them on the prepared pan.

  4. Broil the kofta, flipping once, until browned and an instant-read thermometer inserted in the center registers 165°F, 8 to 12 minutes.

  5. Meanwhile, whisk yogurt, orange zest and juice in a small bowl with the remaining 2 tablespoons cilantro, ⅛ teaspoon salt and ¼ teaspoon each pepper and coriander. Serve the sauce with the kofta.


Equipment: 4 metal skewers

Copyright © 2020 by Marcus Samuelsson with Osayi Endolyn. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.

Nutrition Facts (per serving)

227 Calories
14g Fat
4g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 227
% Daily Value *
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 22g 44%
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 102mg 34%
Sodium 459mg 20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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