Description
Delicious and flavorful Chicken Kofta Kebabs made with ground chicken, fresh herbs, and aromatic spices, served with a creamy tahini sauce. Perfect for grilling and ideal for a hearty main course with Middle Eastern flair.
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
- 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, onion, and herbs: Peel 6 cloves of garlic and 1 onion, cutting garlic in half and onion into chunks. Place garlic, onion, ½ cup fresh parsley, and ½ cup fresh mint into a food processor and pulse until completely combined.
- Mix chicken kofta ingredients: In a large bowl, combine 2 lbs. ground chicken with the garlic, onion, and herb mixture. Add 2 eggs, ⅔ cup gluten free 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 until well combined using hands or a wooden spoon.
- Form kofta kebabs: Scoop ⅓ cup portions of the chicken mixture and shape into tubes (between a patty and a meatball). Place formed kofta on a baking sheet. Repeat to yield about 12 kofta kebabs, dipping hands in cold water as needed to prevent sticking.
- Chill kofta kebabs: Refrigerate the baking sheet with kofta kebabs for 30 minutes to chill before grilling.
- Preheat grill: Heat a charcoal or gas grill to 400 degrees Fahrenheit.
- Grill kofta kebabs over direct heat: Place kofta kebabs over direct heat, cover grill, and cook for 4 minutes. Turn each kofta kebab, cover, and grill for another 4 minutes.
- Cook over indirect heat: Move kofta to indirect heat, cover, and cook until the internal temperature reaches 165 degrees Fahrenheit, about 8 minutes. Use a food thermometer to ensure doneness.
- Remove from grill: Take kofta kebabs off the grill and set aside.
- Prepare tahini sauce: In a small bowl, combine ½ cup tahini, 5 Tbsp. lemon juice, and 5 Tbsp. water. Whisk together until creamy, about 1-2 minutes. Grate 2 cloves garlic into the sauce, add a pinch of kosher salt and pepper, and stir until combined.
- Serve: Serve kofta kebabs over quinoa or grains, with grilled vegetables and generous tahini sauce. Optionally, serve in pita bread as a sandwich with pickled vegetables.
Notes
- This recipe can be halved: 1 lb. ground chicken yields 6 kofta kebabs and use half the other ingredients accordingly.
- Use a food thermometer to ensure kofta reach 165 degrees Fahrenheit for safe consumption.
- Don’t overcook the kofta to avoid toughness; adjust grilling times as needed.
- Regular Panko breadcrumbs can be used if gluten is not a concern.
- Dipping hands in cold water helps prevent the chicken mixture from sticking when forming kebabs.
- Garlic powder (¼ tsp.) may replace fresh garlic in tahini sauce if preferred.
Nutrition
- Serving Size: 1 kebab
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 85 mg
