Chicken Kofta Kebabs with Tahini Sauce Recipe

There’s something truly satisfying about making Chicken Kofta Kebabs with Tahini Sauce Recipe from scratch. The blend of fragrant herbs, warm spices, and tender ground chicken creates a kebab that’s bursting with flavor and incredibly juicy every single time. I love how these koftas come together quickly but feel fancy enough for a weekend dinner or even entertaining friends.

What makes this Chicken Kofta Kebabs with Tahini Sauce Recipe so worth trying is how versatile it is—you can grill them outside on a sunny day or cook them indoors if you’re pressed for time. Plus, the creamy tahini sauce adds that perfect zingy, nutty contrast that keeps each bite interesting and keeps everyone reaching for more.

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Ingredients & Why They Work

Each ingredient in this Chicken Kofta Kebabs with Tahini Sauce Recipe plays its part in creating an unforgettable blend of fresh, spicy, and savory elements. Here’s why these stand out together—and some pointers on choosing the best versions.

• Garlic: Fresh garlic adds a sharp pungency and depth, essential in both the kofta and tahini sauce. Don’t skip it or use pre-minced for the best flavor.
• Onion: Adds moisture and sweetness; any color works, but I lean towards red for a touch of brightness.
• Ground Chicken: Lean but still juicy, this is the ideal base for kofta to keep the balance between health and flavor.
• Eggs: Natural binders that hold everything together without drying the mixture.
• Panko Breadcrumbs: They give structure and lightness—gluten free works perfectly if needed!
• Fresh Parsley & Mint: They elevate the flavor with fresh herbal notes, making the kebabs taste lively instead of heavy.
• Ground Coriander, Paprika, Allspice, Cumin, Red Chili Flakes: A warm spice blend that gives complexity and subtle heat without overpowering.
• Kosher Salt & Pepper: Basic but crucial—seasoning makes all the difference in flavor penetration.
• Tahini: Ground sesame paste that adds a creamy, nutty richness to the sauce—look for fresh, high-quality for best results.
• Lemon Juice & Water: Brighten the tahini sauce and thin it to the perfect drizzle consistency.

Tweak to Your Taste

This recipe is flexible enough to make your own, which is one of the reasons I love making Chicken Kofta Kebabs with Tahini Sauce Recipe. Depending on your mood or who you’re cooking for, you can easily swap spices or adjust heat levels.

• Variation: I sometimes add a bit of smoked paprika for a deeper smoky flavor when grilling over charcoal—it’s a game changer.
• Dietary Adjustment: Swap out ground chicken with ground turkey or lamb if you want a richer taste or different protein.
• Herb Alternatives: Try cilantro instead of mint for a slightly different herbal lift, especially if you like fresher, citrusy flavors.
• Heat Level: Adjust the red chili flakes according to your spice tolerance—start small, you can always add more sauce with a kick!

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

Step 1: Blend the Aromatics Just Right

Start by peeling your garlic cloves and onion, then chunking the onion so it blends evenly. I like to pulse the garlic, onion, parsley, and mint together in a food processor until everything creates a fragrant, cohesive paste—none of those giant chunks but not too mushy either. This step ensures you get bursts of fresh flavor in every kofta bite.

Step 2: Mix The Chicken Kofta Base

Transfer your ground chicken to a large bowl and add in the garlic-onion-herb mixture. Crack in the eggs and add your breadcrumbs along with all the spices and seasonings. I find mixing by hand is best here—it helps you feel the texture and make sure everything is evenly combined without overworking the meat, which can toughen it.

Step 3: Shape and Chill Your Koftas

I scoop about one-third cup of the mixture at a time and form it into a tender tube shape—think somewhere between a meatball and a patty. Here’s a little trick: wetting your hands with cold water before shaping keeps the mixture from sticking and makes the process smoother. Once shaped, pop the koftas onto a baking sheet and chill for 30 minutes. This resting time helps them hold together better on the grill.

Step 4: Grill to Juicy Perfection

Heat your grill to about 400°F and start cooking the koftas directly over the heat, covered, for 4 minutes per side. Then, move them to indirect heat to finish cooking through without burning. Using a meat thermometer helps here—I aim for 165°F internal temperature to know they’re safe to eat but still juicy. Don’t rush this step; properly cooked chicken tastes so much better!

Step 5: Whip Up That Tahini Sauce

While the koftas grill, mix tahini, lemon juice, and water in a small bowl. At first, the tahini looks clumpy and thick, but keep whisking—it magically turns creamy and smooth after a minute or two. Add in your grated fresh garlic, a pinch of salt, and pepper to taste. This sauce is the star sidekick that adds so much character to your kebabs.

Step 6: Assemble and Serve

I like serving these kofta kebabs over a bed of quinoa or your favorite grain with grilled veggies on the side. Drizzle generously with tahini sauce and add some tangy pickled vegetables for extra zing. If you’re feeling bread-y, stuffing them in pita bread with toppings is a fun, casual way to enjoy them too.

How to Serve Chicken Kofta Kebabs with Tahini Sauce Recipe

Garnishes

I love topping these kebabs with a sprinkle of fresh parsley or mint leaves for color and freshness. A little sumac or toasted sesame seeds scattered on top also adds a nice, subtle tang and texture that feels extra-special.

Side Dishes

Grilled vegetables like zucchini, bell peppers, and red onions are my go-to sides—they complement the spices perfectly. A bright cucumber and tomato salad or a simple tabbouleh is also fantastic to balance the richness of the koftas and tahini sauce.

Creative Ways to Present

For dinner parties, I like to thread the koftas onto skewers with chunks of grilled veggies for a colorful platter. Serving the tahini sauce in a pretty bowl with lemon wedges and herbs for guests to customize really elevates the experience. Sometimes, I set up a “build your own kebab plate” station with pita, salad, sauces, and pickles—it’s fun and interactive.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftover kofta kebabs in an airtight container in the fridge for up to 3 days. They hold their flavor well but are best reheated gently to keep the texture intact.

Freezing

This Chicken Kofta Kebabs with Tahini Sauce Recipe freezes beautifully—just shape the koftas and place them separated on a tray to freeze individually before transferring them to a freezer-safe bag. They can be frozen for up to 2 months, making meal prep super easy.

Reheating

I reheat leftovers in a skillet over medium heat or briefly on the grill to revive that fresh-off-the-barbecue flavor. To avoid drying out, I cover them loosely with foil and add a small splash of water if needed.

FAQs

Final Thoughts

This Chicken Kofta Kebabs with Tahini Sauce Recipe has become a staple in my kitchen because it’s straightforward, delicious, and always impresses. Whether for a cozy weeknight or a casual gathering, these koftas deliver big on flavor with minimal fuss. Trust me—you’ll love sinking your teeth into those juicy, spiced chicken kebabs drizzled with that dreamy tahini sauce. Give it a try and share it with your favorite people; I promise it’ll quickly become one of your go-to recipes too!

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