Time requirement: about 15 minutes to prep, minutes to cook, but you want to prepare the meat mixture 6-24 hours in advance for the favors to develop.
What you will need:
1 pound of ground chicken.
1 tablespoon finely chopped cilantro.
1 tablespoon finely chopped parsley
1 tablespoon finely chopped mint.
1 medium onion finely chopped or grated.
¼ teaspoon ground coriander.
¼ teaspoon ground paprika.
¼ teaspoon ground cumin.
½ teaspoon kosher salt.
½ teaspoon freshly ground black pepper.
1 whole egg
2 tablespoons all-purpose flour.
Sauce to accompany:
2 tablespoons low sodium soy sauce.
1 tablespoons fish sauce.
2 tablespoons mirin,
2 tablespoons rice wine vinegar.
½ to 1 teaspoon of garlic chili sauce depending on your tolerance to chili.
Place all the ingredients, except the chicken, in a bowl and mix well to combine well. When all the ingredients are combined, start adding the ground chicken ¼ pound at a time. Mix well as you add the chicken. When all the chicken is incorporated, cover the bowl with plastic wrap and refrigerate 6-24 hours.
Traditionally, Kofte is placed on a skewer and grilled over a fire. My experience is ground chicken will not cling to a skewer. Rather make patties and cook in a frypan or griddle over a moderate heat, turn them occasionally for even heat transfer, until nearly cooked (medium/medium well). Then leave them to rest in the pan to finish cooking. This is a gentle means of cooking that will not dry out the chicken.
Here is a good sauce to accompany:
Mix 2 tablespoons each of low sodium soy sauce, fish sauce, mirin, and rice wine vinegar. To this add ½ to 1 teaspoon of garlic chili sauce depending on your tolerance to chili.