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Grilled chicken kofta bowls with tahini sauce.
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5 from 1 vote

Chicken Kofta Kebabs with Tahini Sauce

This Chicken Kofta Kebabs recipe is healthy and flavorful! It's made with juicy grilled ground chicken, fresh herbs, spices and tahini sauce.
Prep Time10 minutes
Cook Time20 minutes
Chilling Time:30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Middle Eastern
Diet: Gluten Free, Low Lactose
Keyword: grilled chicken kofta, ground chicken kofta, gluten free chicken kofta
Servings: 12
Calories: 233kcal

Equipment

Ingredients

For The Chicken Kofta:

For The Tahini Sauce:

Instructions

For The Chicken Kofta:

  • 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 and onion into a food processor along with ½ cup each fresh parsley and mint.
  • Pulse the garlic, onions, and herbs until completely combined.
  • Place 2 lbs. of ground chicken in a large mixing bowl. Add the garlic, onion, and herb mixture.
  • Add 2 eggs and ⅔ cup gluten free Panko breadcrumbs (or regular Panko breadcrumbs if not gluten free) to the bowl along with 2 tsp. each ground coriander and paprika, 1 tsp. each allspice and cumin, ½ tsp. red chili flakes, and 1 tsp. each kosher salt and pepper.
  • Mix all of these ingredients until completely combined using your hands or a wooden spoon.
  • Scoop a portion of the ground chicken mixture into your hands using ⅓ cup measuring cup. Form the ground chicken into a tube (the shape is somewhere between a patty and a meatball). Place the kofta kebab onto a baking sheet.
  • Repeat with the remainder of the ground chicken (it should yield ~12 kofta kebabs). You can dip your hands into cold water in between each kebab to prevent it from sticking to your fingers.
  • Place the baking sheet in the refrigerator and allow the kofta kebabs to chill for 30 minutes before grilling.
  • Heat a charcoal or gas grill to 400 degrees Fahrenheit.
  • Once the grill is heated, place each of the kofta kebabs over the direct heat, cover, and grill for 4 minutes. Turn each of the kebabs over, cover, and grill for another 4 minutes.
  • Move each of the kofta kebabs to the indirect heat, cover, and cook until the inside of the kebabs reaches a safe internal temperature of 165 degrees Fahrenheit. This may be checked using a food thermometer.
    Cooking times may vary. I found that 8 minutes on indirect heat allowed for an internal temperature of 165 degrees Fahrenheit, but it may take a few minutes more.
  • Remove the kofta from the grill and set aside.

For The Tahini Sauce:

  • Pour ½ cup tahini into a small bowl.
  • Add 5 Tbsp. lemon juice and 5 Tbsp. water to the bowl. Mix the ingredients together using a small whisk or fork. The mixture will be chunky at first, but will become creamy after a minute or two.
  • Grate 2 cloves of garlic into the bowl using a Microplane zester (you can also use ¼ tsp. garlic powder instead if you prefer) and a pinch of kosher salt and pepper. Stir until combined.
  • To Serve: Serve the kofta kebabs over quinoa or grain of choice, grilled veggies, a generous amount of tahini sauce, and some pickled vegetables.
    You can also serve it in pita bread as a sandwich if you prefer.

Notes

This recipe may be cut in half if needed. 2 lbs. of ground chicken yields 12 kofta kebabs and 1 lb. of ground chicken yields 6 kofta kebabs. Make sure to cut all of the other ingredients in half as well.
Cooking times may vary. It's important not to overcook the kofta, or it may become tough, but it's also important not to undercook it. The safe internal temperature for ground chicken is 165 degrees Fahrenheit and may be checked using a food thermometer.

Nutrition

Serving: 1cup | Calories: 233kcal | Carbohydrates: 13g | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 262mg | Potassium: 553mg | Fiber: 2g | Sugar: 1g | Vitamin A: 812IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 2mg