The first time I made this Lebanese Grilled Chicken Kafta with Fattoush & Tahini Recipe, I was amazed by how fresh, vibrant, and satisfying it tasted. The juicy grilled chicken kafta paired perfectly with the crisp fattoush salad and creamy tahini sauce. I loved how simple ingredients transformed into a restaurant-quality meal.

Every bite had a balance of smoky, tangy, and herbaceous flavors. Now it has become one of my favorite Mediterranean recipes for family dinners and summer gatherings, similar to smoky-baba-ghanoush-with-charred-eggplant-recipe and other traditional Mediterranean dishes that highlight bold grilled flavors.

Ingredients

This recipe combines flavorful chicken kafta, a refreshing fattoush salad, and a creamy tahini sauce.

For the Chicken Kafta

• 1 pound (450g) ground chicken – Use fresh ground chicken for the juiciest texture.
• 1 small onion, finely grated – Adds moisture and helps keep the kafta tender.
• 2 garlic cloves, minced – Fresh garlic provides the best flavor.
• ½ cup fresh parsley, finely chopped – Gives the kafta a bright herbal taste.
• ¼ cup fresh mint, chopped – Adds freshness and authentic Middle Eastern flavor.
• 1 egg – Helps bind the mixture together.
• ⅓ cup breadcrumbs – Keeps the kafta moist while grilling.
• 1 tablespoon olive oil – Adds richness and prevents dryness.
• 1 teaspoon ground coriander – Brings a warm citrusy note.
• ½ teaspoon ground cumin – Adds earthy depth.
• ½ teaspoon paprika – Enhances color and mild smokiness.
• 1 teaspoon salt – Balances all flavors.
• ½ teaspoon black pepper – Adds gentle heat.

For the Fattoush Salad

• 3 cups romaine lettuce, chopped – Creates a crisp salad base.
• 2 tomatoes, diced – Use ripe tomatoes for sweetness.
• 1 cucumber, diced – Adds a refreshing crunch.
• 3 radishes, thinly sliced – Gives a peppery bite.
• 2 green onions, sliced – Adds mild onion flavor.
• 2 tablespoons fresh parsley, chopped – Freshens the salad.
• 1 toasted pita bread, broken into pieces – Provides the signature crunch.
• 2 tablespoons lemon juice – Creates a bright dressing.
• 2 tablespoons olive oil – Helps coat the vegetables evenly.
• 1 teaspoon sumac – Essential for authentic tangy flavor.
• Salt and pepper to taste – Adjust according to preference.

For the Tahini Sauce

• ½ cup tahini – Use good-quality tahini for a smooth texture.
• 2 tablespoons lemon juice – Brightens the sauce.
• 1 garlic clove, minced – Adds savory depth.
• 3–4 tablespoons water – Adjusts consistency.
• ¼ teaspoon salt – Enhances flavor.

Note: This recipe serves approximately 4 to 6 people depending on portion size.

Variations

Want to customize the recipe? Try these easy options:

• Replace ground chicken with ground turkey for a similar texture.
• Use ground lamb for a richer traditional flavor.
• Make it gluten-free by using gluten-free breadcrumbs and pita chips.
• Add chopped cilantro along with parsley for extra freshness.
• Mix a pinch of cayenne pepper into the kafta for more heat.
• Include pomegranate molasses in the fattoush dressing for added sweetness.
• Add Greek yogurt to the tahini sauce for a creamier texture.
• Use lettuce wraps instead of pita for a lower-carb option.

Cooking Time

• Prep Time: 25 minutes
• Cooking Time: 15 minutes
• Total Time: 40 minutes

Equipment You Need

• Mixing Bowl – For combining the chicken kafta ingredients.
• Grater – Helps finely grate the onion for better texture.
• Cutting Board – For chopping vegetables and herbs.
• Chef’s Knife – Makes ingredient preparation easier.
• Skewers – Used to shape and grill the kafta.
• Outdoor Grill or Grill Pan – Gives the kafta its smoky flavor.
• Small Bowl – For mixing the tahini sauce.
• Serving Platter – Perfect for presenting the finished meal.

How to Make Lebanese Grilled Chicken Kafta with Fattoush & Tahini Recipe?

This Mediterranean-inspired meal comes together with a few simple steps. Preparing each component separately ensures the best flavor and texture in every bite.

Prepare the Chicken Kafta Mixture

In a large bowl, combine the ground chicken, grated onion, garlic, parsley, mint, breadcrumbs, egg, olive oil, and spices. Mix everything gently until fully combined. Avoid overmixing because it can make the kafta dense.

Chill the Mixture

Cover the bowl and refrigerate the mixture for about 15 minutes. Chilling helps the ingredients bind together and makes shaping easier. This step also improves the final texture.

Shape the Kafta

Lightly wet your hands and divide the mixture evenly. Form long oval shapes around skewers, pressing firmly so they hold together. Keep the thickness consistent for even cooking.

Preheat the Grill

Heat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking. A properly heated grill helps create beautiful char marks.

Grill the Chicken Kafta

Place the skewers on the grill and cook for about 6–8 minutes per side. Turn carefully until the chicken is fully cooked and lightly charred. The internal temperature should reach 165°F (74°C).

Make the Fattoush Salad

Combine the lettuce, tomatoes, cucumber, radishes, green onions, and parsley in a large bowl. Add the toasted pita pieces just before serving. This keeps them crunchy and fresh.

Prepare the Fattoush Dressing

Whisk together lemon juice, olive oil, sumac, salt, and pepper. Pour the dressing over the vegetables and toss gently. The dressing should lightly coat every ingredient.

Make the Tahini Sauce

In a small bowl, mix tahini, lemon juice, garlic, and salt. Gradually add water until the sauce becomes smooth and pourable. Stir continuously to prevent lumps.

Assemble and Serve

Arrange the grilled chicken kafta on a serving platter. Add the fattoush salad alongside and drizzle with tahini sauce. Serve immediately for the freshest flavor.

Additional Tips for Making This Recipe Better

After making this recipe several times, I discovered a few tricks that really improve the results:

• I always grate the onion instead of chopping it because it keeps the kafta moist.
• I like chilling the mixture before shaping; it helps the skewers hold together much better.
• I use fresh herbs rather than dried ones because they provide a brighter flavor.
• I toast the pita bread separately and add it at the last moment to keep it crunchy.
• I sometimes add a squeeze of fresh lemon over the grilled kafta before serving for extra freshness.
• I avoid pressing the meat too tightly onto the skewers, which helps keep the texture tender.

How to Serve Lebanese Grilled Chicken Kafta with Fattoush & Tahini Recipe?

This dish looks beautiful when served family-style on a large platter. Arrange the grilled kafta skewers beside a colorful mound of fattoush salad. Drizzle the tahini sauce over the chicken and place extra sauce in a small bowl on the side.

For a complete Lebanese-inspired meal, serve with warm pita bread, hummus, pickled vegetables, or rice. Dishes like chicken-tagine-with-preserved-lemon-and-olives-recipe also pair well in a Mediterranean-style spread, adding rich slow-cooked flavors to balance the freshness of the kafta and salad.

Nutritional Information

Approximate values per serving:

• Calories: About 380 calories
• Protein: Approximately 30g protein
• Carbohydrates: Around 18g carbohydrates
• Fat: Approximately 20g fat

Nutrition values may vary depending on ingredients and serving sizes.

Make Ahead and Storage

A little planning can make this recipe even easier for busy days.

Make Ahead

The chicken kafta mixture can be prepared up to 24 hours in advance and stored in the refrigerator. The tahini sauce can also be made ahead and kept chilled until needed.

Storage

Store leftover grilled kafta in an airtight container in the refrigerator for up to 3 days. Keep the fattoush salad and pita pieces separate to maintain freshness and crunch.

Freezing

Uncooked shaped kafta can be frozen for up to 2 months. Place them on a tray until firm, then transfer to freezer-safe bags or containers.

Reheating

Reheat the kafta in a skillet, oven, or air fryer until warmed through. Avoid microwaving for too long, as it can dry out the chicken and affect the texture.

Why You’ll Love This Recipe?

This recipe is packed with reasons to become a regular favorite.

• Loaded with Authentic Flavor
  The combination of fresh herbs, warm spices, grilled chicken, and tangy fattoush creates a delicious Mediterranean experience.
• Healthy and Balanced Meal
  It provides lean protein, fresh vegetables, healthy fats, and satisfying textures in one complete dish.
• Perfect for Entertaining
  The colorful presentation and crowd-pleasing flavors make it ideal for family dinners and gatherings.
• Easy to Customize
  You can adjust spices, swap proteins, or add your favorite toppings to suit your preferences.
• Great for Meal Prep
  The kafta mixture and tahini sauce can be prepared ahead, making weeknight cooking much easier.

This Lebanese Grilled Chicken Kafta with Fattoush & Tahini Recipe delivers everything you want in a Mediterranean meal—juicy grilled chicken, crisp vegetables, creamy sauce, and bold flavors in every bite. It is fresh, wholesome, and guaranteed to impress both family and guests alike. Based on traditional chicken kafta techniques, fresh herbs, warm spices, and classic Middle Eastern serving styles.

Ash Tyrrell

Lebanese Grilled Chicken Kafta with Fattoush & Tahini Recipe

The first time I made this Lebanese Grilled Chicken Kafta with Fattoush & Tahini Recipe, I was amazed by how fresh, vibrant, and satisfying it tasted. The juicy grilled chicken kafta paired perfectly with the crisp fattoush salad and creamy tahini sauce. I loved how simple ingredients transformed into a restaurant-quality meal. Every bite had a balance of smoky, tangy, and herbaceous flavors

Print Recipe Pin Recipe

Total Time 40 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 1 pound 450g ground chicken – Use fresh ground chicken for the juiciest texture.
• 1 small onion finely grated – Adds moisture and helps keep the kafta tender.
• 2 garlic cloves minced – Fresh garlic provides the best flavor.
• ½ cup fresh parsley finely chopped – Gives the kafta a bright herbal taste.
• ¼ cup fresh mint chopped – Adds freshness and authentic Middle Eastern flavor.
• 1 egg – Helps bind the mixture together.
• ⅓ cup breadcrumbs – Keeps the kafta moist while grilling.
• 1 tablespoon olive oil – Adds richness and prevents dryness.
• 1 teaspoon ground coriander – Brings a warm citrusy note.
• ½ teaspoon ground cumin – Adds earthy depth.
• ½ teaspoon paprika – Enhances color and mild smokiness.
• 1 teaspoon salt – Balances all flavors.
• ½ teaspoon black pepper – Adds gentle heat.
• For the Fattoush Salad
• 3 cups romaine lettuce chopped – Creates a crisp salad base.
• 2 tomatoes diced – Use ripe tomatoes for sweetness.
• 1 cucumber diced – Adds a refreshing crunch.
• 3 radishes thinly sliced – Gives a peppery bite.
• 2 green onions sliced – Adds mild onion flavor.
• 2 tablespoons fresh parsley chopped – Freshens the salad.
• 1 toasted pita bread broken into pieces – Provides the signature crunch.
• 2 tablespoons lemon juice – Creates a bright dressing.
• 2 tablespoons olive oil – Helps coat the vegetables evenly.
• 1 teaspoon sumac – Essential for authentic tangy flavor.
• Salt and pepper to taste – Adjust according to preference.
• ½ cup tahini – Use good-quality tahini for a smooth texture.
• 2 tablespoons lemon juice – Brightens the sauce.
• 1 garlic clove minced – Adds savory depth.
• 3 –4 tablespoons water – Adjusts consistency.
• ¼ teaspoon salt – Enhances flavor.

Method

 

1. In a large bowl, combine the ground chicken, grated onion, garlic, parsley, mint, breadcrumbs, egg, olive oil, and spices. Mix everything gently until fully combined. Avoid overmixing because it can make the kafta dense.
2. Cover the bowl and refrigerate the mixture for about 15 minutes. Chilling helps the ingredients bind together and makes shaping easier. This step also improves the final texture.
3. Lightly wet your hands and divide the mixture evenly. Form long oval shapes around skewers, pressing firmly so they hold together. Keep the thickness consistent for even cooking.
4. Heat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking. A properly heated grill helps create beautiful char marks.
5. Place the skewers on the grill and cook for about 6–8 minutes per side. Turn carefully until the chicken is fully cooked and lightly charred. The internal temperature should reach 165°F (74°C).
6. Combine the lettuce, tomatoes, cucumber, radishes, green onions, and parsley in a large bowl. Add the toasted pita pieces just before serving. This keeps them crunchy and fresh.
7. Whisk together lemon juice, olive oil, sumac, salt, and pepper. Pour the dressing over the vegetables and toss gently. The dressing should lightly coat every ingredient.
8. In a small bowl, mix tahini, lemon juice, garlic, and salt. Gradually add water until the sauce becomes smooth and pourable. Stir continuously to prevent lumps.
9. Arrange the grilled chicken kafta on a serving platter. Add the fattoush salad alongside and drizzle with tahini sauce. Serve immediately for the freshest flavor.

Notes

• I always grate the onion instead of chopping it because it keeps the kafta moist.
• I like chilling the mixture before shaping; it helps the skewers hold together much better.
• I use fresh herbs rather than dried ones because they provide a brighter flavor.
• I toast the pita bread separately and add it at the last moment to keep it crunchy.
• I sometimes add a squeeze of fresh lemon over the grilled kafta before serving for extra freshness.
• I avoid pressing the meat too tightly onto the skewers, which helps keep the texture tender.