Description
Chicken Kofta Kebabs with Tahini Sauce are flavorful Middle Eastern-inspired ground chicken skewers infused with garlic, herbs, and spices, served with a creamy homemade tahini sauce. Perfect for grilling and paired with grains or pita bread.
Ingredients
Scale
For The Chicken Kofta:
- 6 cloves garlic
- 1 onion any color
- 2 lbs. ground chicken
- 2 eggs
- ⅔ cup gluten free Panko breadcrumbs or regular Panko breadcrumbs if not gluten free
- ½ cup fresh parsley
- ½ cup fresh mint
- 2 tsp. ground coriander
- 2 tsp. paprika
- 1 tsp. allspice
- 1 tsp. cumin
- ½ tsp. red chili flakes
- 1 tsp. kosher salt
- 1 tsp. pepper
For The Tahini Sauce:
- ½ cup tahini
- 5 Tbsp. lemon juice
- 5 Tbsp. water
- 2 cloves garlic
- pinch kosher salt
- pinch pepper
Instructions
- Prepare garlic and herbs: Peel 6 cloves of garlic and 1 onion. Cut the garlic in half and chop the onion into chunks. Place garlic, onion, ½ cup fresh parsley, and ½ cup fresh mint into a food processor and pulse until fully combined.
- Mix chicken kofta ingredients: In a large bowl, add 2 lbs. ground chicken, the garlic-herb mixture, 2 eggs, ⅔ cup Panko breadcrumbs, 2 tsp. ground coriander, 2 tsp. paprika, 1 tsp. allspice, 1 tsp. cumin, ½ tsp. red chili flakes, 1 tsp. kosher salt, and 1 tsp. pepper. Mix thoroughly using hands or a wooden spoon.
- Form kofta kebabs: Using a ⅓ cup measuring cup, scoop the mixture and shape it into a tube-like form between a patty and meatball. Place on a baking sheet. Repeat to make approximately 12 kebabs, dipping hands in cold water to prevent sticking.
- Chill kebabs: Refrigerate the formed kofta kebabs on the baking sheet for 30 minutes to set their shape.
- Preheat grill: Heat a charcoal or gas grill to 400 degrees Fahrenheit.
- Grill kofta kebabs over direct heat: Place kebabs on the direct heat side of the grill, cover, and cook 4 minutes. Turn kebabs over, cover, and cook another 4 minutes.
- Cook over indirect heat: Move kebabs to indirect heat, cover, and cook until inside temperature reaches 165 degrees Fahrenheit, approximately 8 minutes but may vary. Use a food thermometer to ensure doneness.
- Make tahini sauce: In a small bowl, whisk ½ cup tahini, 5 Tbsp. lemon juice, and 5 Tbsp. water until creamy. Grate 2 cloves garlic into the bowl, add a pinch of kosher salt and pepper, and stir to combine.
- Serve: Plate the kofta kebabs with quinoa or your choice of grains, grilled vegetables, a generous drizzle of tahini sauce, and pickled vegetables. Alternatively, serve in pita bread as a sandwich.
Notes
- This recipe can be halved to yield 6 kebabs using 1 lb. ground chicken; adjust ingredient quantities accordingly.
- Use a food thermometer to avoid over or undercooking; the safe internal temperature for ground chicken is 165°F.
- Dipping hands in cold water helps prevent the chicken mixture from sticking when forming kebabs.
- You can substitute ¼ tsp. garlic powder in the tahini sauce if fresh garlic is unavailable.
- To keep the kebabs moist, do not overcook and use fresh herbs and spices for maximum flavor.
Nutrition
- Serving Size: 1 kebab
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 95 mg
