Chicken Kofta Kebabs with Tahini Sauce Recipe

You’ve got to try this Chicken Kofta Kebabs with Tahini Sauce Recipe because it’s a total game changer for weeknight dinners or casual gatherings. The blend of fragrant spices, fresh herbs, and tender ground chicken makes these kebabs juicy and full of flavor. Plus, pairing them with that creamy, tangy tahini sauce just sends the whole dish over the top — trust me, it’s addictive.

I love making these when friends come over or when I want something that feels special but isn’t a hassle to prepare. The combo of smoky, spiced kebabs and that luscious tahini makes it a winner every time. If you’re searching for a recipe that’s both delicious and reliable, this Chicken Kofta Kebabs with Tahini Sauce Recipe will quickly become one of your favorites too.

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Ingredients & Why They Work

Every ingredient in this Chicken Kofta Kebabs with Tahini Sauce Recipe has its role in creating that perfect harmony of flavors and textures. From the aromatic spices to the fresh herbs, let’s break down why these choices make the recipe shine and how to pick the best ones.

• Garlic: Fresh garlic adds a punch of pungent flavor; chopping it finely or pulsing it in the food processor distributes the intensity evenly.
• Onion: Using any color onion gives sweetness and moisture, which helps keep the kofta soft.
• Ground Chicken: Opt for 93% lean to keep things juicy but not greasy.
• Eggs: Acts as a binder to hold the mix together, making shaping the kebabs easier.
• Panko Breadcrumbs: These add light texture and help absorb moisture without making the kebabs dense.
• Parsley and Mint: Fresh herbs brighten the flavor and add a lovely green color.
• Ground Coriander, Paprika, Allspice, Cumin: These warm spices give depth and an authentic Middle Eastern flair.
• Red Chili Flakes: Just a hint of heat that you can adjust according to your spice tolerance.
• Kosher Salt & Pepper: Fundamentals to season and bring all flavors forward.
• Tahini: The base of the sauce — creamy, nutty sesame paste that balances tanginess from lemon.
• Lemon Juice & Water: Lemon brightens the tahini sauce, while water thins it for perfect drizzling consistency.

Make It Your Way

One of the best things about the Chicken Kofta Kebabs with Tahini Sauce Recipe is how easy it is to customize. I often tweak the spices or herbs depending on what’s fresh in my fridge or what mood strikes me.

• Vegetarian Variation: I’ve swapped ground chicken for ground lamb for a richer taste, or tried mixing in finely chopped mushrooms for a veggie twist.
• Spice It Up: If you like heat, I sometimes double the chili flakes or add a dash of cayenne; just remember tahini sauce helps mellow the spice.
• Herb Substitutions: Mint isn’t always on hand, so I’ve used cilantro or basil as a fresh alternative with great results.
• Gluten-Free: Using gluten-free Panko works perfectly without losing texture, so no worries if you’re avoiding gluten.

Step-by-Step: How I Make Chicken Kofta Kebabs with Tahini Sauce Recipe

Step 1: Blend the Aromatics and Herbs

Start by peeling and halving 6 garlic cloves and chunking one onion — I use yellow or white depending on my mood. Toss these into a food processor with half a cup each of fresh parsley and mint. Pulse until everything is finely combined, almost like a thick paste. This mix is the backbone of the kofta’s flavor, so getting it well blended makes all the difference.

Step 2: Combine the Kofta Ingredients

In a large bowl, add 2 pounds of ground chicken along with the aromatic herb mixture. Crack in two eggs, pour in ⅔ cup of Panko breadcrumbs, then sprinkle your spices — coriander, paprika, allspice, cumin, chili flakes, plus salt and pepper. I usually use my hands here because it’s the easiest way to mix everything evenly without overworking the meat. It might feel sticky, but trust me, it’ll hold together just right.

Step 3: Shape the Kebabs and Chill

Using about a third cup measuring scoop helps keep your kebabs uniform — scoop some of the mixture and roll it gently in your hands to form a tube shape, like a fat sausage around 4 inches long. Wetting your hands before shaping stops the meat from sticking too much. Place each kofta onto a baking sheet and repeat until you’ve shaped them all, which should make around 12. Pop the tray into the fridge and let the kebabs firm up for at least 30 minutes — this step is key to holding their shape on the grill.

Step 4: Grill to Perfection

Preheat your grill to medium-high (around 400°F if you have a thermometer). I always do direct heat first — place the koftas on the hot part of the grill, cover, and let them sizzle for 4 minutes. Flip, cover again, and grill for another 4 minutes so you get a beautiful sear all around. Then move the koftas to indirect heat to avoid burning while they cook through. Use a meat thermometer to check: you’re aiming for 165°F internally. This usually takes about 8 minutes, but keep an eye on them so they stay juicy and don’t dry out.

Step 5: Make the Tahini Sauce

While the kebabs are chilling or grilling, whisk up the tahini sauce. In a small bowl, mix ½ cup tahini with 5 tablespoons lemon juice and 5 tablespoons water. It will look chunky at first — don’t worry, keep stirring and it’ll become silky and smooth in a minute or two. Grate in two garlic cloves for a fresh bite, season with salt and pepper, and stir again. You can adjust the thickness by adding a splash more water if needed so it’s perfect for drizzling.

Step 6: Serve and Enjoy!

I usually serve the Chicken Kofta Kebabs with Tahini Sauce Recipe over a bed of fluffy quinoa or rice with some grilled veggies on the side. A generous drizzle of tahini sauce brings the whole dish together with that creamy tang. Sometimes, I stuff them into warm pita pockets with pickled vegetables and a sprinkle of fresh herbs for an easy handheld meal.

How to Serve Chicken Kofta Kebabs with Tahini Sauce Recipe

Garnishes

I love topping these kofta kebabs with some fresh chopped parsley and a sprinkle of toasted sesame seeds for an extra pop of flavor and texture. A few thin slices of pickled red onions or cucumbers bring brightness and contrast beautifully with the creamy tahini. If you want to channel a restaurant vibe, a drizzle of pomegranate molasses is a game-changer.

Side Dishes

My favorite sides include grilled veggies like eggplant, zucchini, and bell peppers — they soak up the smoky flavors of the kebabs. A fluffy couscous salad or a bright tabbouleh pairs naturally, making the meal fresh and well-rounded. For a hearty contrast, creamy mashed potatoes or a lemony rice pilaf work beautifully too.

Creative Ways to Present

For special occasions, I like to assemble the Chicken Kofta Kebabs with Tahini Sauce Recipe as a shareable platter: arrange koftas, pita triangles, bowls of tahini, pickled veggies, and fresh herbs so everyone can build their own wraps. I’ve even served them over a bed of mixed greens drizzled with tahini for a light, elegant dinner that impresses guests without fuss.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftover kofta kebabs in an airtight container in the refrigerator, where they stay good for up to 3 days. I find they keep their juiciness well and reheating is a breeze.

Freezing

This Chicken Kofta Kebabs with Tahini Sauce Recipe freezes beautifully! I usually shape the kebabs and flash freeze them on a tray before transferring to a freezer bag. That way, they’re easy to grab and cook straight from frozen whenever I need a quick, tasty meal.

Reheating

To reheat, pop the koftas in a preheated oven at 350°F for about 10-12 minutes until warmed through, or gently reheat on a covered skillet over medium heat to keep them juicy. I usually add a little tahini sauce on top after reheating to revive that fresh creaminess.

FAQs

Final Thoughts

This Chicken Kofta Kebabs with Tahini Sauce Recipe has become one of my go-tos for feeding a hungry crowd or just spicing up an ordinary dinner night. The flavors come together so effortlessly but feel thoughtful and refined. I can’t wait for you to try it and make it your own — it’s the kind of recipe that feels like a warm hug and always gets compliments. So grab your grill or skillet, whip up that tahini sauce, and enjoy every bite!

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