Chicken Kofta with Pineapple Salsa image

Ground Chicken Kofta with Pineapple Salsa

Anytime you serve good food in a pita, you know it’s going to be a fun time around the dining table. The combination of the warm seasonings with the smoky taste of the kofta is great on its own, but paired with the refreshing pineapple salsa it’s absolutely perfect. Everyone will love adding as much or as little salsa as they like on their personalized pita. 

Yield: 4-6 servings
Prep Time: 25 minutes
Cook Time: 20 minutes

Chef‘s Tip

  • If you have leftover salsa serve it with corn chips for a tasty snack  


For the Chicken Kofta:

  • 2 lb (900 g) Sargent Farms ground chicken
  • ¼ cup (45 g) grated onion, liquid drained
  • 2 tbsp (10 g)  minced fresh cilantro  
  • 2 tbsp (30 ml) 2% plain yogurt
  • 2 tsp (2 cloves) garlic minced
  • 1 tsp (3 g) ground cumin
  • 1/2 tsp (2 g) ground cinnamon
  • 1/2 tsp (2 g) allspice
  • ¼ tsp (1 g) chili flakes
  • ½ cup (55 g) plain bread crumbs
  • 8 wooden skewers (soaked for 30 minutes)

For the Salsa:

  • 1 pineapple, peeled and cored
  • ½ cup (80 g) seeded and chopped cucumber
  • ¼  cup (30 g) chopped red onion
  • 2 tbsp (4 g) chopped fresh mint
  • 1 tbsp (15 ml) olive oil
  • 1 tbsp (15 ml) fresh lime juice
  • 1/4 tsp (1 g) salt

To Serve:

  • 4-6 large pitas
  • ½ cup (80 g) crumbled feta cheese


For the Chicken Kofta:

  1. Place chicken in a large bowl, add all remaining kofta ingredients, excluding the skewers, and mix well. Divide mixture into 8 equal portions, roll each portion into a 3 x 1 inch (7.5 x 2.5 cm) football shaped log around each skewer. Transfer to a plate and place in the refrigerator for 30 minutes.
  2. Preheat grill to medium heat and grease well.
  3. Place kofta skewers on grill and cook for 10-12 minutes, turning occasionally, until well charred and chicken has reached an internal temperature of 165°F (75°C).
  4. Remove from grill, tent with foil and allow to rest for 5 minutes. Place 1-2 koftas on each pita; top with desired amount of grilled salsa and crumbled feta cheese.

For the Salsa:

  1. Preheat grill to medium heat and grease well. 
  2. Slice the peeled and cored pineapple into ¾ inch (2 cm) rings.
  3. Place on preheated grill and cook for 2 minutes per side, or until well charred and slightly softened.
  4. Removed from grill and allow to cool slightly. Chop cooled pineapple and place in a medium bowl.
  5. Stir in remaining ingredients, let rest at room temperature for 10 minutes to allow flavours to blend. Serve with chicken, either warm or chilled.
Back to blog