Chicken Kofta with Tahini Sauce
Grilled Chicken Kofta with Smooth Tahini Sauce
These aromatic ground chicken skewers pack serious Middle Eastern flavor — warm spices like cinnamon and allspice meld with fresh herbs to create something far more interesting than your average grilled chicken. The tahini sauce turns silky and drizzleable with just the right amount of warm water whisked in.
The best kofta walks the line between tender and structured — soft enough to bite cleanly through, firm enough to hold its shape on the grill. This version gets there through careful spice blending and a technique borrowed from Turkish cooks who've been perfecting these skewers for generations.
What sets these apart is the spice blend: cinnamon and allspice create warmth without heat, while coriander and cumin add earthiness that plays beautifully with the chicken. The mint and parsley aren't just garnish — they're integral to the flavor, adding brightness that cuts through the richness. Ground chicken can be tricky to work with since it's leaner than beef or lamb, but the sautéed onions add moisture and prevent the meat from drying out.
The tahini sauce is where things get interesting. Tahini has a reputation for being difficult — it seizes up, separates, refuses to cooperate. But there's a simple fix: add the water gradually while whisking constantly, and watch it transform from a thick paste into silk. The key is using warm water, which helps the tahini emulsify smoothly rather than fighting you every step of the way.
Ingredients
Kofta
- 1 lbground chicken, preferably dark meat blend
- 1 tbspfresh mint, finely minced
- ¼ cupyellow onion, minced very fine
- ¼ cupfresh flat-leaf parsley, minced
- 3 clovegarlic cloves, minced to a paste
- ½ tspground allspice
- 1 tspkosher salt
- ¼ tspcayenne powder
- 1 tbspground coriander
- 1 tspground cumin
- 1½ tspground cinnamon
- ¼ tspfreshly ground black pepper
- bamboo skewers
Tahini Sauce
- ¼ cuptahini, well-stirred
- 2 tbspfresh lemon juice
- 1 clovegarlic clove, minced fine
- ½ tspfine sea salt
- warm water
Instructions
- Submerge 4 bamboo skewers completely in water — they need at least 30 minutes to soak through, which prevents them from burning on the grill.⏱ 30 min
- Heat a thin film of oil in a small skillet over medium heat. Add the minced onions and cook, stirring occasionally, until they're completely soft and translucent, about 5 minutes. You want all the sharp bite cooked out.
- Stir in the garlic and cook just until fragrant and softened, about 1 minute more. Transfer to a plate and let cool completely before mixing with the meat.
- In a large bowl, combine the ground chicken with the cooled onion mixture, herbs, and all the spices. Mix gently but thoroughly with your hands — you want everything evenly distributed without overworking the meat.
- Divide the mixture into 4 equal portions. With damp hands, mold each portion around a soaked skewer, forming a 6-7 inch log that's about 1½ inches thick. The meat should feel snug on the skewer without gaps.
- Fire up your grill to medium-hot heat. You should be able to hold your hand 5 inches above the grates for about 3-4 seconds — any hotter and the outside will char before the inside cooks through.
- Grill the kofta, turning every 3 minutes, until all sides are nicely browned and the internal temperature hits 175°F on an instant-read thermometer. Total cooking time should be about 12 minutes.⏱ 12 min
- While the kofta grills, whisk together the tahini, lemon juice, minced garlic, and salt in a small bowl. The mixture will look thick and paste-like at first — don't worry.
- Gradually whisk in warm water, 1 tablespoon at a time, until the sauce transforms into a smooth, pourable consistency. You'll need about 3-4 tablespoons total — the sauce should coat a spoon but still drizzle easily.
- Serve the hot kofta alongside the tahini sauce with warm pita breads, diced fresh tomatoes, thinly sliced red onion, and fresh cilantro for building your own wraps.
Tips & Tricks
- Keep your hands damp when shaping the kofta — this prevents the meat from sticking to your palms and helps you form smooth, even logs.
- Don't skip cooking the onions until completely soft — raw onions will release moisture during grilling and make the kofta fall apart.
- Test your grill temperature before cooking; if it's too hot, the spices will burn before the chicken cooks through.
- Make extra tahini sauce — it keeps in the fridge for a week and works as a dip for vegetables or drizzled over roasted chicken.
- If your tahini sauce breaks or looks grainy, start over with fresh tahini — once it seizes, it rarely comes back to smooth.
Frequently Asked Questions
Can I use ground turkey instead of chicken?
Yes, ground turkey works perfectly here. It's similarly lean to chicken, so you'll get the same texture and the spices will complement it just as well.
What if I don't have a grill?
Use a grill pan or cast iron skillet over medium heat, turning the kofta every 3 minutes. You can also broil them 6 inches from the heat source, turning once halfway through.
How do I know when the kofta is fully cooked?
The internal temperature should reach 175°F on an instant-read thermometer. Visually, they'll be golden brown all over with no pink showing when you cut into the thickest part.
Can I make the kofta mixture ahead of time?
Yes, you can mix everything and shape the kofta up to 4 hours ahead. Cover and refrigerate, then bring to room temperature for 15 minutes before grilling.
My tahini sauce is too thick — what went wrong?
Add more warm water, one tablespoon at a time, whisking constantly until it reaches the right consistency. Different tahini brands have varying thickness, so you might need more water than the recipe suggests.