- 2 medium yellow onions, coarsely chopped (about 3 cups)
- 4 garlic cloves, coarsely chopped
- 1/4 cup plus 2 tablespoons olive oil
- 2 teaspoons kosher salt, divided
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon red pepper flakes
- 2 cups parsley leaves with tender stems
- 1 cup mint leaves
- 2 pounds ground chicken, preferably a mix of white and dark meat, not “low-fat”
- Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
- Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 tsp. salt, and cook, stirring, until softened and lightly browned, 10–15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30–60 seconds. Scrape into a large bowl and let cool slightly.
- Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2×2″ “footballs” with tapered ends.
- Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
- Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.