Description
Juicy and flavorful grilled chicken kafta (Middle Eastern kebabs) made with ground chicken, fresh herbs, and aromatic spices. Serve in pita bread with your favorite toppings and a creamy yogurt-tahini sauce.
Ingredients
Scale
- 2 pounds ground chicken (dark meat preferred for flavor)
- 1 large onion, finely chopped
- 1/2 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh mint
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 tablespoon olive oil
- 1 cup plain Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2 tablespoons water (or more, to adjust consistency)
- Salt and pepper to taste
- Pita bread
- Lettuce
- Tomato slices
- Cucumber slices
- Pickled turnips (optional)
- Hummus (optional)
Instructions
- Prepare the Onion: Finely chop the onion. You can use a food processor for this, but be careful not to over-process it into a puree. You want small pieces, not liquid. If you don’t have a food processor, just chop it as finely as you can by hand.
- Chop the Herbs: Finely chop the fresh parsley and mint. Again, a food processor can be used, but pulse it carefully. You want the herbs to be finely chopped, not bruised or mushy. Fresh herbs are key to the flavor of the kafta, so don’t skimp on them!
- Mince the Garlic: Mince the garlic cloves. You can use a garlic press or mince them finely with a knife.
- Combine Ingredients: In a large bowl, combine the ground chicken, chopped onion, parsley, mint, garlic, cumin, coriander, paprika, cayenne pepper (if using), salt, and pepper.
- Mix Thoroughly: Use your hands to thoroughly mix all the ingredients together. This is important to ensure that the spices and herbs are evenly distributed throughout the chicken. Don’t be afraid to get your hands dirty! The mixture should be well combined and slightly sticky.
- Add Olive Oil: Drizzle the olive oil over the mixture and mix again. The olive oil will help to keep the kafta moist during grilling.
- Rest the Mixture (Important!): Cover the bowl with plastic wrap and refrigerate the kafta mixture for at least 30 minutes, or even better, for 1-2 hours. This allows the flavors to meld together and helps the kafta hold its shape better during grilling. This step is crucial for preventing the kafta from falling apart on the grill.
- Prepare Skewers (if using): If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling. This will prevent them from burning on the grill. Metal skewers are also a great option and don’t require soaking.
- Shape the Kafta: Take a handful of the kafta mixture and shape it into a small log or oval shape, about 3-4 inches long and 1 inch thick. If using skewers, press the kafta mixture firmly around the skewer, making sure it’s evenly distributed. If not using skewers, you can simply shape the kafta into patties or logs.
- Repeat: Repeat the shaping process with the remaining kafta mixture until you’ve used it all up. Try to make the kafta pieces as uniform in size as possible so they cook evenly.
- Chill Again (Optional but Recommended): Place the formed kafta on a plate or baking sheet lined with parchment paper and refrigerate for another 15-20 minutes. This will help them firm up even more and prevent them from sticking to the grill.
- Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking. You can use a grill brush to clean the grates and then rub them with an oil-soaked paper towel.
- Grill the Kafta: Place the kafta on the preheated grill. Grill for about 4-5 minutes per side, or until they are cooked through and have a nice char on the outside. The internal temperature should reach 165°F (74°C).
- Turn Carefully: Be careful when turning the kafta, as they can be delicate. Use a spatula or tongs to gently flip them over.
- Check for Doneness: To check for doneness, you can use a meat thermometer to ensure the internal temperature has reached 165°F (74°C). You can also cut into one of the kafta pieces to make sure the chicken is cooked through and no longer pink.
- Don’t Overcook: Be careful not to overcook the kafta, as they can become dry. Once they are cooked through, remove them from the grill immediately.
- Combine Ingredients: In a small bowl, combine the Greek yogurt, tahini, lemon juice, and minced garlic.
- Whisk Together: Whisk all the ingredients together until smooth.
- Adjust Consistency: Add water, one tablespoon at a time, until the sauce reaches your desired consistency. You may need more or less water depending on the thickness of your yogurt and tahini.
- Season to Taste: Season the sauce with salt and pepper to taste.
- Chill (Optional): For best flavor, chill the sauce in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
- Warm the Pita Bread (Optional): If you’re serving the kafta with pita bread, you can warm the pita bread on the grill for a few seconds per side, or in a toaster oven.
- Assemble the Kafta: Serve the grilled chicken kafta in pita bread with lettuce, tomato slices, cucumber slices, pickled turnips (if using), and hummus (if using).
- Add the Sauce: Drizzle the yogurt-tahini sauce over the kafta and vegetables.
- Enjoy!: Serve immediately and enjoy! The kafta is also delicious served on its own with a side salad or rice.
Notes
- Dark meat chicken is recommended for the best flavor, but you can use ground chicken breast if preferred.
- Resting the kafta mixture in the refrigerator is crucial for preventing it from falling apart on the grill.
- Soaking wooden skewers in water before grilling prevents them from burning.
- Be careful not to overcook the kafta, as it can become dry.
- The yogurt-tahini sauce can be made ahead of time and stored in the refrigerator.
- Feel free to customize the toppings and serving suggestions to your liking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes