These chicken köfte are small, pan-fried patties filled with sweet red pepper, fresh herbs, garlic, and warm spices. They brown beautifully in a skillet and make an easy dinner with rice, salad, or warm flatbread and a spoonful of yogurt sauce.

Yield: approximately 16–20 small köfte, depending on size
Prep: about 20 minutes
Optional chill: 15–20 minutes
Cook: about 8–10 minutes per batch

Ingredients

• 1¾ pounds ground chicken (800 g), preferably a mixture of breast and thigh
• 1 small onion (100–150 g), finely grated or minced—only if the ground chicken does not already contain onion
• About ½ cup chopped sweet red bell pepper (70 g)
• 2 tablespoons plain dry breadcrumbs
• 1 garlic clove, peeled
• 1 small bunch fresh cilantro or parsley, washed and thoroughly dried
• 1 teaspoon sweet paprika
• 1 teaspoon ground black pepper
• ½ teaspoon ground cumin
• Up to ½ teaspoon cayenne pepper, optional; reduce or omit for milder köfte
• Salt, to taste
• Neutral vegetable oil, as needed for pan-frying

Onion note: The recipe can be made with 800 g of a prepared chicken-and-onion mixture. If yours already includes onion, do not add more. When using plain ground chicken, add the small onion listed above.

How to Make Chicken Köfte

1. Prepare the pepper, herbs, and garlic. Roughly chop the bell pepper and herbs. Put them in a food processor or chopper with the garlic and pulse into very fine pieces. Stop before they become a watery purée. You can also mince everything finely by hand.

2. Combine the mixture. Place the ground chicken in a bowl. Add the finely grated or minced onion only if needed, then the chopped pepper, herbs, garlic, breadcrumbs, paprika, black pepper, cumin, optional cayenne, and salt. Mix thoroughly until the vegetables and seasonings are evenly distributed.

3. Chill if needed. If the mixture feels too soft to shape, cover and refrigerate for 15–20 minutes. This gives the breadcrumbs time to absorb some moisture and makes the mixture easier to handle.

4. Shape. Heat a thin layer of oil in a large skillet over medium heat. Wet your hands with water and form small, flattened oval patties in your palm. Keep them fairly thin and evenly sized. Gently press three fingers lengthwise across the top of each patty to make shallow parallel grooves.

5. Pan-fry. Carefully place each köfte directly into the skillet, grooved side down, as you shape it. Work in batches without crowding the pan. Cook until golden underneath, turn gently, and brown the other side. Reduce the heat slightly and continue cooking until the center reaches 165°F (74°C) on an instant-read thermometer. Small, thin köfte generally take about 8–10 minutes total per batch; use the temperature rather than time alone to judge doneness.

6. Serve. Transfer to a clean serving plate and serve warm. Add a little fresh parsley or cilantro if you like.

Tips for Tender Chicken Köfte

• Chop, don’t purée. Fine pieces of pepper and herbs distribute evenly without making the mixture unnecessarily watery.
• Use damp hands. Rewet them as needed to prevent sticking and help shape neat patties.
• Shape one at a time. The mixture is delicate, so placing freshly shaped patties directly in the skillet helps them hold their shape.
• Adjust the heat. Half a teaspoon of cayenne gives noticeable heat. Use less or leave it out, especially for a mild family dinner.
• Choose a breast-and-thigh blend. Including some dark meat helps the patties stay tender.
• Measurements are approximate. Use the gram weights for the chicken, onion, and bell pepper when possible. The yield depends on the size you shape.

Serving Ideas

Serve with rice or bulgur, a cucumber and tomato salad, or roasted vegetables. For wraps, tuck the köfte into lavash or another soft flatbread with fresh vegetables and yogurt sauce.

Simple yogurt sauce: Stir plain Greek yogurt with a little minced garlic, chopped herbs, and lemon juice. Season to taste and serve alongside the warm köfte.

Variations and Leftovers

Ground turkey can replace the chicken; cook it to the same internal temperature of 165°F (74°C). Choose parsley for a milder herb flavor or cilantro for a brighter variation.

Refrigerate cooked leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until the center reaches 165°F (74°C).