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Lebanese Grilled Chicken Kafta with Fattoush & Tahini Recipe
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
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Total Time 40 minutes
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.