Chicken Kofta Kebabs with Tahini Sauce Recipe

I have to tell you, this Chicken Kofta Kebabs with Tahini Sauce Recipe is one of those dishes that always makes me feel like I’m dining at a Middle Eastern street market right in my own kitchen. The blend of fresh herbs, fragrant spices, and tender ground chicken creates such a wonderful balance of flavors—it’s warm, smoky, and absolutely irresistible. Plus, the tahini sauce really elevates it all with its creamy, tangy, garlicky goodness.

It’s a recipe I turn to when I want something a bit special but still simple to prepare. Whether you’re cooking for a casual weeknight dinner or a weekend gathering, these kofta kebabs work beautifully. I promise once you try my Chicken Kofta Kebabs with Tahini Sauce Recipe, you’ll keep coming back to it for the versatility and memorable taste.

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Ingredients & Why They Work

Every ingredient in this Chicken Kofta Kebabs with Tahini Sauce Recipe plays a crucial role. From the grounding spices to the fresh herbs, they come together for an authentic and fragrant dish. When shopping, look for fresh parsley and mint for maximum aroma, and quality tahini for the best sauce.

• Garlic: Adds a warm, zesty punch that’s essential in the kofta and tahini sauce.
• Onion: Brings moisture and a mild sweetness, helping keep the kofta tender.
• Ground Chicken: A lean, protein-packed base that’s easy to flavor and forms juicy kofta.
• Eggs: Helps bind the meat mixture so your kebabs don’t fall apart while cooking.
• Panko Breadcrumbs: Light and airy, they provide structure without making the kofta heavy.
• Fresh Parsley and Mint: Give a refreshing herbal brightness, which balances the rich spices.
• Ground Coriander, Paprika, Allspice, and Cumin: Classic Middle Eastern spices that deliver depth and complexity.
• Red Chili Flakes: Just a hint of heat to liven things up.
• Kosher Salt and Pepper: Essential seasonings that bring all the flavors together.
• Tahini: Rich, nutty sesame paste that makes the iconic sauce creamy and indulgent.
• Lemon Juice: Adds brightness and acidity to cut through the richness of the tahini and meat.

Tweak to Your Taste

I love making this Chicken Kofta Kebabs with Tahini Sauce Recipe my own by adjusting the spice level or swapping herbs based on what I have on hand. It’s super flexible, so don’t hesitate to experiment a little and find your favorite version.

• Spice It Up: I sometimes add a pinch of cayenne pepper for an extra kick when I’m craving bold flavors.
• Herb Swap: When fresh mint isn’t available, I’ve used cilantro instead and loved the fresh twist it brings.
• Gluten-Free Option: Using gluten-free panko breadcrumbs keeps it accessible without sacrificing texture.
• Vegetarian Twist: Though not traditional, substituting ground chicken with plant-based ground options works well with these spices.

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

Step 1: Prepare the Flavor Base

Start by peeling your garlic cloves and chopping the onion into chunks—don’t worry about making it too fine at first! Toss these into your food processor with the fresh parsley and mint, then pulse until they form a smooth, fragrant mixture. This herb and garlic paste is what transforms the chicken into something magical, so take your time to get it thoroughly blended.

Step 2: Mix and Shape the Kofta

In a large bowl, combine your ground chicken with the herb-garlic mixture. Add eggs, panko breadcrumbs, and all those warming spices—coriander, paprika, allspice, cumin, and a pinch of chili flakes plus salt and pepper. I usually use my hands here to mix everything evenly, ensuring each kofta has that perfect flavor balance.

Once mixed, scoop the mixture with a ⅓ cup measuring cup and shape it into a torpedo-like tube—somewhere between a meatball and a patty. This shape helps the kofta cook evenly and have a great texture. Tip: Keep a bowl of cold water nearby to dip your hands in; it really stops the mixture from sticking and saves some mess!

Step 3: Chill, Then Grill with Care

Lay out your freshly shaped kofta kebabs on a baking sheet and pop them in the fridge for 30 minutes; this step really helps them hold their shape on the grill. Fire up your grill to medium-high (about 400°F). Start by placing the kofta straight over the direct heat, cover, and grill for 4 minutes per side—this gives them that lovely sear.

Then move the kofta over to indirect heat, cover again, and cook a bit longer until the internal temperature hits 165°F—this usually takes around 8 minutes but I recommend using a food thermometer for safety. Avoid the urge to overcook; juicy kebabs taste best.

Step 4: Whip Up the Tahini Sauce

For the sauce, whisk together tahini with lemon juice and water. It’ll look a bit clumpy at first, but keep whisking and it will come together into a creamy, dreamy sauce in no time. Grate in fresh garlic and season with salt and pepper. This sauce is key to balancing the rich and smoky flavors of the kofta, and I like to make it just before the kebabs finish cooking so it’s fresh and vibrant.

How to Serve Chicken Kofta Kebabs with Tahini Sauce Recipe

Garnishes

I usually top the kofta with a sprinkle of fresh parsley or mint to bring in some color and freshness. A handful of toasted pine nuts or a drizzle of extra tahini sauce never hurts either—these little touches make the dish look and taste restaurant-quality at home.

Side Dishes

My go-to sides include fluffy quinoa or basmati rice, alongside grilled veggies like zucchini and bell peppers. Sometimes I serve it with a fresh cucumber and tomato salad with a lemony vinaigrette to lighten things up. Pickled vegetables or a simple tabbouleh salad also pair really well for a balanced meal.

Creative Ways to Present

For a special occasion, I like to present the kofta kebabs on a large platter lined with pita bread, scattered with pomegranate seeds and microgreens for a pop of color. Serving it family-style with bowls of tahini sauce, pickles, and salads encourages everyone to build their own delicious wraps — it’s fun and interactive!

Make Ahead and Storage

Storing Leftovers

I keep leftover kofta kebabs tightly wrapped in an airtight container in the fridge for up to 3 days. They reheat well and still keep their moisture, especially when paired again with fresh tahini sauce.

Freezing

If I’m prepping in advance, I freeze the shaped, uncooked kofta on a baking sheet first, then transfer them to a freezer-safe bag. They’ll keep for up to 3 months this way—and I pop them straight on the grill from frozen, adding a little time to cook through.

Reheating

To reheat, I gently warm the kofta in the oven at 350°F for about 10-15 minutes, or until heated through. This method keeps them juicy and prevents drying out compared to the microwave.

FAQs

Final Thoughts

Sharing this Chicken Kofta Kebabs with Tahini Sauce Recipe feels like sharing a little bit of my favorite comfort food with you. It’s simple enough for a weeknight, elegant enough for guests, and downright tasty every single time. Once you get the hang of shaping and grilling these kebabs, you’ll find yourself using this recipe over and over. So grab your grill, whip up that tahini sauce, and enjoy—the delicious flavors are waiting for you!

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