Chicken Kafta Kebab with Garlic Tahini Sauce and Cucumber Tomato Salad

Ingredients

• 2 lb boneless, skinless chicken thighs
• 1 tsp salt (For the chicken mixture)
• 1 tsp black pepper (For the chicken mixture)
• 1 tbsp onion powder
• 1 tbsp garlic powder (For the chicken mixture)
• 1 tbsp red chili flakes
• 1 tsp ground cumin
• 1 tsp allspice
• 1 tsp baking soda
• 1 onion (Large, finely chopped; squeeze out excess water)
• 2 tbsp fresh parsley (Chopped; for the chicken 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)
• salt (For the garlic tahini sauce, to taste)
• black pepper (For the garlic tahini sauce, to taste)
• 1 tbsp garlic powder (For the garlic tahini sauce)
• 1 tsp black pepper (For the garlic tahini sauce)
• salt (Additional salt for the garlic tahini sauce, to taste)
• 1 tsp fresh parsley (Chopped; for the garlic tahini sauce)
• 2 tbsp olive oil (For the garlic tahini sauce)
• 1 cucumber (Diced)
• 9.5 cherry tomatoes (Source specifies 9–10; halved)
• salt (For the salad, to taste)
• black pepper (For the salad, to taste)
• 1.5 tbsp lemon juice (Source specifies 1–2 tbsp)
• 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

   Shallow-fry the kebabs in oil over medium-low heat for 8–10 minutes, turning them halfway through so both sides cook evenly.

7. 7

   Alternatively, freeze the shaped kebabs for later use.

8. 8

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

9. 9

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

10. 10

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

11. 11

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

12. 12

    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 a frying oil quantity, kebab size, or a freezing duration. It also does not provide a food-safety temperature; cook the chicken thoroughly before serving.

Nutrition per serving

• main
• Middle Eastern
• chicken
• kebab
• shallow-fried
• high-protein
• meal