Chicken Kofta

Steps

1. Cut the chicken thighs into 1 1/4-inch (3 cm) pieces, trimming off any large pieces of fat and cartilage. Spread them on a plate and freeze for 15 to 20 minutes, until the edges are firm: cold meat chops cleanly instead of turning to mush.
2. Grate the onion on the fine side of a box grater, put the pulp in a clean kitchen towel, and wring it hard over the sink to squeeze out the juice, about 3 tablespoons. Keep only the dry pulp.
3. Set aside a few parsley sprigs and a handful of mint leaves for serving. In a food processor, combine the rest of the parsley (leaves and tender stems), the rest of the mint leaves, and 3 garlic cloves. Pulse until the herbs are finely chopped.
4. Add the chicken, 1 1/2 teaspoons of salt, the cumin, ground coriander, paprika, Aleppo pepper, and black pepper. Pulse 10 to 15 times in short bursts, scraping down the sides once, until you have a coarse, green-flecked grind that starts to cling to the blade. Don't take it to a smooth paste.
5. Transfer the mixture to a bowl, add the onion pulp, and knead by hand for 1 minute, until it turns sticky and pulls slightly between your fingers. Cook a small nugget in a skillet with a drop of olive oil to taste the seasoning and adjust. Cover and refrigerate for 30 minutes, or up to 24 hours.
6. Make the sauce: whisk the Greek yogurt, tahini, the juice of half a lemon, the last garlic clove, grated, and a pinch of salt. It tightens at first, then turns smooth. If it's too thick, loosen it with a little more lemon juice. Refrigerate.
7. Preheat the oven to 425°F (220°C) with a rack in the upper third. Line a sheet pan with parchment and brush it with 1 tablespoon of olive oil. Oil your hands and shape the mixture into 18 oval patties of about 60 g (2 oz) each, 3 inches (8 cm) long. Set them on the pan 3/4 inch (2 cm) apart.
8. Roast for 12 to 15 minutes, turning the kofta halfway, until browned in spots and 165°F (74°C) inside. For more color, slide them under the broiler for 2 minutes at the end. On the grill, cook them on a hot, oiled grate for 10 to 12 minutes, turning every 3 minutes.
9. While they cook, cut the tomatoes and cucumber into 1/2-inch (1 cm) dice and dress with the juice of half a lemon, 1 tablespoon of olive oil, and a pinch of salt. Slip the pitas into the oven for the last 2 minutes to warm them.
10. Arrange the kofta in a serving dish, scatter with the reserved mint leaves and parsley, and add the last lemon, cut into wedges. Serve with the yogurt tahini sauce, the warm pitas, and the salad.