INSTRUCTIONS

1. For the kofta, position rack in center of oven. Preheat to 425°F.
2. Combine chicken with onions, parsley, garlic, salt, and spices in a medium bowl. Season with black pepper. Mix well until fully combined. Using oiled hands, working with roughly 2 tbsp of meat-mixture at a time, roll into 12 oblong koftas.
3. Heat oil in a very large frying pan over medium-high heat. Add kofta (working in batches if needed). Cook, turning halfway through, until golden, about 3 to 4 minutes per side. Transfer to a large, rimmed baking sheet.
4. Immediately transfer kofta to the center of oven and roast until koftas are cooked through, 6 to 8 minutes. Set aside.
5. For the salad, whisk olive oil, lemon juice, honey, and salt in a large bowl. Add cucumber, tomatoes, onions, parsley, and mint, tossing to fully coat. Season with black pepper.
6. Transfer salad to a large platter then arrange kofta overtop. Sprinkle with parsley and mint leaves. Serve with yogurt and lemon wedges.