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    Chicken koftas & zesty pitta salad

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    Chicken koftas & zesty pitta salad

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    50g Cooks’ Ingredients Soft White Breadcrumbs
    1/2 onion, finely chopped
    ½ x 25g pack coriander, finely chopped
    1 tbsp ras el hanout
    500g pack Essential Chicken Mince
    2 tbsp olive oil
    2 little gem lettuce, shredded
    3 classic vine tomatoes, chopped
    1/2 cucumber, chopped
    2 Helios Greek Style Wholemeal Pittas, toasted and chopped
    1 lemon, juice, plus 2 wedges to serve (optional)
    1 tbsp Cooks’ Ingredients Herby Zaatar


    1. In a large bowl, mix the breadcrumbs, onion, coriander and ras el hanout. Season and mix in the chicken mince thoroughly.

    2. Divide the mixture into 6 equal portions and, using damp hands, form each one into an elongated torpedo shape around 6 skewers.

    3. Preheat the grill or grease a griddle pan with 1 tbsp of the oil, add the kofta and cook for 10 minutes, then turn and cook for a further 2-3 minutes.

    4. Mix all the other ingredients and remaining 1 tbsp oil in a bowl. Season. When the koftas are cooked, the juices run clear and there is no pink meat, remove from the grill. Serve on top of the salad, with a lemon wedge, if liked. 

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