Chicken Kafta Kebab with Garlic Tahini Sauce and Cucumber-Tomato Salad

Ingredients

• 2 lb boneless, skinless chicken thighs (Process until minced, or use store-bought chicken mince)
• 1 tsp salt (For the kebab mixture)
• 1 tsp black pepper (For the kebab mixture)
• 1 tbsp onion powder (For the kebab mixture)
• 1 tbsp garlic powder (For the kebab mixture)
• 1 tbsp red chili flakes (For the kebab mixture)
• 1 tsp ground cumin (For the kebab mixture)
• 1 tsp allspice (For the kebab mixture)
• 1 tsp baking soda (For the kebab mixture)
• 1 onion (Large; finely chopped, with excess water squeezed out)
• 2 tbsp fresh parsley (Chopped; for the kebab mixture)
• 6 cloves garlic (Minced)
• oil (For greasing hands and shallow-frying; amount not specified)
• 0.5 cup mayonnaise (For the garlic tahini sauce)
• 0.5 cup sour cream (For the garlic tahini sauce)
• 1 tsp tahini paste (For the garlic tahini sauce)
• 1 fresh lemon juice (Juice of 1 fresh lemon; for the sauce)
• salt and pepper (To taste; for the garlic tahini sauce)
• 1 tbsp garlic powder (For the garlic tahini sauce)
• 1 tsp black pepper (For the garlic tahini sauce)
• salt (To taste; listed separately in the source for the sauce)
• 1 tsp fresh parsley (Chopped; for the garlic tahini sauce)
• 2 tbsp olive oil (For the garlic tahini sauce)
• 1 cucumber (Diced; for the salad)
• 9 cherry tomatoes (Source states 9–10; halved)
• salt and pepper (To taste; for the salad)
• 1 tbsp lemon juice (For the salad)
• 1 tbsp olive oil (For the salad)
• pickled onions (For serving; amount not specified)
• lavash or pita bread (For serving; amount not specified)

Steps

1. 1

   Process the chicken thighs in a food processor until minced. Alternatively, use store-bought chicken mince.

2. 2

   Pat the minced chicken dry with paper towels to remove excess moisture.

3. 3

   Place the minced chicken in a mixing bowl. Add the chopped onion, minced garlic, chopped parsley, salt, black pepper, onion powder, garlic powder, red chili flakes, cumin, allspice, and baking soda.

4. 4

   Mix the chicken mixture by hand for 3–4 minutes, until all ingredients are thoroughly combined.

5. 5

   Grease your hands with oil and shape the mixture into round kebab shapes.

6. 6

   Heat oil in a pan over medium-low heat. Shallow-fry the kebabs for 8–10 minutes, flipping them halfway through, until cooked through. Alternatively, freeze the shaped kebabs for later use.

7. 7

   Make the garlic tahini sauce by combining the mayonnaise, sour cream, tahini paste, lemon juice, salt and pepper, garlic powder, black pepper, parsley, and olive oil in a bowl.

8. 8

   Mix the sauce until smooth, then refrigerate it until ready to serve.

9. 9

   Make the salad by combining the diced cucumber, halved cherry tomatoes, salt and pepper, lemon juice, and olive oil in a bowl.

10. 10

    Mix the salad until well combined, then refrigerate it until ready to serve.

11. 11

    Serve the chicken kafta kebabs with the garlic tahini sauce, cucumber-tomato salad, pickled onions, and lavash or pita bread.

Notes

The source does not specify the amount of frying oil, the number or size of kebabs, or a food-safety temperature. Ensure the chicken is fully cooked before serving. Sauce and salad are refrigerated until serving. Shaped kebabs may be frozen for later use.

Nutrition per serving

• main
• Middle Eastern
• Mediterranean-inspired
• chicken
• kebab
• shallow-fried
• gluten-free without pita
• make-ahead