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LIVE with Kelly and Mark


PREP TIME 4 to 6
COOK TIME 4 to 6

For the Kofta
2 tablespoon olive oil
1 red onion, finely chopped
1 jalapeno, finely chopped (keep or discard seeds based on your spice preference)
3 garlic cloves, minced
Kosher salt and freshly ground black pepper, to taste
1 pound ground chicken
¼ cup dairy-free yogurt (I use coconut)
1/4 cup finely chopped fresh Italian parsley (leaves and tender stems)
1/4 cup finely chopped fresh mint leaves
1½ teaspoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne
½ teaspoon cinnamon
¼ teaspoon ground allspice
¼ teaspoon turmeric
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Olive oil, for greasing

For the Herbed Tahini
3 crushed garlic cloves
Juice of 1 lemon (2 to 3 tablespoons)
¼ cup chopped fresh Italian parsley (leaves and tender stems)
¼ cup chopped fresh mint
½ cup well-stirred tahini
½ teaspoon kosher salt
¼ teaspoon cumin
⅓ cup ice water, more as needed

For Serving
Tomato and cucumber salad


1. In a medium skillet over medium-low heat, heat olive oil until shimmering. Add onion and jalapeno, season with salt and pepper, and saute until softened and translucent, 8-10 minutes. Add garlic and cook for a minute more, then transfer to a large bowl.

2. To the same bowl, add all remaining kofta ingredients, and mix with clean hands or a fork until well combined.

3. If grilling, preheat to grill medium. If not, preheat a large cast iron skillet over medium heat and preheat oven to 400°F.

4. Divide meat mixture into 8, 3-ounce portions, and form into logs.

5. Once grill or skillet is hot, add oil to just cover the surface and then the kofta. Cook for 4 to 5 minutes on all four sides, or until internal temperature of the meat reads 160°F on an instant read thermometer. If cooking in a skillet, once you turn the kebabs for the fourth time, place the skillet in the oven and cook for about 5 minutes on the final side, or until internal temperature of the meat reads 160°F on an instant read thermometer. Remove and place on a plate or sheet pan.

6. While the kebabs rest, make the herbed tahini.
Add all ingredients except for ice water to a food processer and process until finely chopped and well combined; the tahini may seize and look chunky, but that’s normal. Slowly stream in ice water until tahini is a thick, saucy consistency, scraping down the sides and bottom of bowl as needed. Taste and adjust seasonings to your liking.