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Chicken Kofta Kebabs with Tahini Sauce Recipe

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Delicious and flavorful Chicken Kofta Kebabs made with ground chicken, fresh herbs, and warm spices. These skewered kebabs are grilled to perfection under the oven broiler and served with tahini sauce and pita bread for an authentic Middle Eastern meal experience.

Ingredients

Chicken Kofta Kebabs

  • 1 pound ground chicken
  • 1/2 onion, diced
  • ½ cup cilantro, washed and finely chopped
  • ¼ cup bread crumbs
  • 1 tsp salt (to taste)
  • 2 tsp cumin
  • 1½ tsp paprika
  • 1 tsp cinnamon
  • 1 egg (optional)

For Serving (Optional)

  • Tahini sauce
  • Pita bread
  • Additional chopped parsley

Instructions

  1. Mix Ingredients: In a large bowl, combine ground chicken, diced onion, bread crumbs, and finely chopped cilantro. Season the mixture with salt, cumin, paprika, cinnamon, and pepper. Mix well and check the consistency; if the ingredients stick together enough to form patties, avoid adding the egg. Otherwise, add the egg to help bind.
  2. Chill the Mixture: Transfer the combined mixture to the refrigerator and chill it for 30 minutes. This helps the flavors meld and firms up the mixture for shaping.
  3. Prepare Skewers: While the mixture chills, soak wooden skewers in water to prevent them from burning during grilling.
  4. Form Kebabs on Skewers: With wet or oiled hands, shape the kebab mixture into about 20 medium-sized, oval elongated kebabs around each skewer. Form your hands into an open prayer shape with a hollow center, pat the meat into it gently to form the kebab on the skewer, ensuring it clings tightly without squishing.
  5. Preheat Grill Setting: Preheat your oven to the highest grill/broil setting, ideally 400-450°F. Place a cookie cooling rack on top of a baking sheet to allow even heat circulation and grease drainage.
  6. Grill the Kebabs: Arrange the prepared kebab skewers on the cookie rack and place the baking sheet on the highest oven rack, nearest the grill element. Grill each batch for 5 minutes per side, carefully turning the skewers halfway through to cook evenly and achieve a nicely charred exterior.
  7. Serve: Remove the kebabs from the oven and sprinkle with additional chopped parsley. Serve hot with tahini sauce on the side and warm pita bread. Traditionally, serve with Israeli salad and zaalouk for an authentic Middle Eastern meal.

Notes

  • If the kebab mixture is too loose, adding the egg or additional bread crumbs will help bind the mixture better.
  • Using soaked wooden skewers prevents them from burning under the broiler.
  • Grilling on a cooling rack set over a baking sheet allows excess fat to drip, preventing soggy kebabs.
  • Can be cooked on an outdoor grill if preferred instead of the oven broiler.
  • Tahini sauce and fresh pita bread complement the kebabs perfectly but are optional.

Find it online: https://recipefeastful.com/chicken-kofta-kebabs-with-tahini-sauce-recipe/