Description
These Chicken Kofta Kebabs are flavorful grilled ground chicken patties infused with garlic, herbs, and spices, served with a creamy tahini sauce. Perfect for a wholesome main course, they pair wonderfully with grains, grilled vegetables, 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, onion, and herbs: Peel 6 cloves of garlic and 1 onion. Cut the garlic cloves in half and the onion into chunks. Place the garlic, onion, ½ cup fresh parsley, and ½ cup fresh mint into a food processor and pulse until completely combined.
- Combine kofta ingredients: In a large mixing bowl, add 2 lbs. ground chicken and 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.
- Shape kofta kebabs: Scoop ⅓ cup portions of the mixture and form into tube-shaped kebabs (between a patty and meatball). Place onto a baking sheet. Wet your hands with cold water between shaping to prevent sticking. Repeat to form about 12 kebabs.
- Chill kebabs: Refrigerate the shaped kofta kebabs on the baking sheet for 30 minutes before grilling.
- Preheat grill: Heat a charcoal or gas grill to 400°F (204°C).
- Grill kebabs: Place kofta kebabs on direct heat on the grill, cover, and cook for 4 minutes. Flip, cover, and grill another 4 minutes.
- Finish cooking: Move kebabs to indirect heat, cover, and cook until internal temperature reaches 165°F (74°C), approximately 8 minutes but may vary. Use a food thermometer for accuracy.
- Remove from grill: Take the kofta kebabs off the grill and set aside to rest briefly.
- Make tahini sauce: In a small bowl, combine ½ cup tahini, 5 Tbsp. lemon juice, and 5 Tbsp. water. Whisk until creamy. Grate 2 cloves garlic into the bowl, add a pinch of kosher salt and pepper, and stir until combined. Optionally, substitute garlic powder for fresh garlic.
- Serve: Serve kebabs over quinoa or preferred grains, with grilled vegetables, a generous drizzle of tahini sauce, and pickled vegetables or inside pita bread as a sandwich.
Notes
- This recipe yields about 12 kofta kebabs from 2 lbs. ground chicken. Halve all ingredient quantities to make 6 kebabs.
- Monitor cooking time carefully to avoid overcooking or undercooking. Ground chicken must reach 165°F internally for safety.
- Wet hands before shaping kofta to reduce sticking.
- Use gluten free Panko breadcrumbs to keep recipe gluten free; regular breadcrumbs can be used otherwise.
- Garlic in tahini sauce can be substituted with ¼ tsp garlic powder if desired.
Nutrition
- Serving Size: 1 kofta kebab with tahini sauce
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 110 mg
