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 to serve with grains, veggies, or in pita bread for a satisfying meal.
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, Onion, and Herbs: Peel 6 cloves of garlic and 1 onion (any color). Cut the garlic cloves in half and the onion into chunks. Place the garlic cloves, onion, ½ cup fresh parsley, and ½ cup fresh mint into a food processor. Pulse until completely combined.
- Combine Kofta Ingredients: Place 2 lbs. of ground chicken in a large mixing bowl. Add the garlic, onion, and herb mixture. Add 2 eggs, ⅔ cup gluten free or regular 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 until evenly combined.
- Form Kofta Kebabs: Scoop ⅓ cup portions of the mixture and form into tube shapes (between a patty and meatball). Place each kofta kebab on a baking sheet. Repeat until all mixture is used, yielding about 12 kebabs. Dip hands in cold water between forming to prevent sticking.
- Chill Kofta Kebabs: Refrigerate the baking sheet with kofta kebabs for 30 minutes to firm up before grilling.
- Preheat Grill: Heat a charcoal or gas grill to 400 degrees Fahrenheit for direct grilling.
- Grill Over Direct Heat: Place the kofta kebabs over direct heat, cover, and grill for 4 minutes. Turn kebabs over, cover again, and grill another 4 minutes.
- Cook Over Indirect Heat: Move kofta kebabs to indirect heat, cover, and continue cooking until the internal temperature reaches 165 degrees Fahrenheit using a food thermometer. This takes about 8 minutes but may vary.
- Remove and Set Aside: Take the kofta kebabs off the grill and let rest briefly.
- Make 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 of garlic into the bowl and add a pinch of kosher salt and pepper. Stir to combine. Alternatively, use ¼ tsp. garlic powder if preferred.
- Serve: Serve kofta kebabs with quinoa or your favorite grain, grilled vegetables, a generous drizzle of tahini sauce, and pickled vegetables. They can also be served inside pita bread as a sandwich.
Notes
- This recipe yields 12 kofta kebabs; it can be halved by using 1 lb. of ground chicken and halving all other ingredients accordingly.
- Cooking times may vary; use a food thermometer to ensure the internal temperature reaches 165°F to ensure safety and juiciness.
- Dipping hands in cold water prevents the mixture from sticking when shaping the kofta kebabs.
- Tahini sauce texture improves after whisking for a minute or two despite initial chunkiness.
- If you do not have a grill, kofta kebabs can be cooked on a stovetop grill pan or baked in the oven at 400°F for about 20 minutes, turning halfway.
Nutrition
- Serving Size: 1 kofta 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
