Chicken Koftas with Creamy Hummus and Tomato Salad

Name: Chicken Koftas with Creamy Hummus and Tomato Salad
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Ingredients: 500 g chicken mince; 2 cans chickpeas, drained; 200 g cucumber, cut into chunks; 4 tomatoes, cut into wedges; 2 red onions, halved and thinly sliced; 1 clove garlic; 1 egg; 1 lemon, zested; 1 lemon juice; 2 tbsp chopped parsley; 3 tbsp oats; 2 tbsp tahini; 2 tbsp extra-virgin olive oil; 1/2 tsp rapeseed oil for frying; 2 tsp ground coriander; 1 tsp dried oregano; 1/2 tsp ground cumin

These juicy chicken koftas are packed with warm spices and served with silky homemade hummus and a crisp tomato-cucumber salad. It is a fresh, high-protein meal that feels hearty enough for dinner while still being light and balanced.

Servings4 Portions

Prep Time35 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

chicken mince
500 g
chickpeas, drained
2 cans
cucumber, cut into chunks
200 g
tomatoes, cut into wedges
4
red onions, halved and thinly sliced
2
garlic
1 clove
egg
1
lemon, zested
1
lemon juice
1
chopped parsley
2 tbsp
oats
3 tbsp
tahini
2 tbsp
extra-virgin olive oil
2 tbsp
rapeseed oil for frying
0.5 tsp
ground coriander
2 tsp
dried oregano
1 tsp
ground cumin
0.5 tsp

Step-by-Step Instructions

In a large bowl, combine the chicken mince, egg, oats, dried oregano, lemon zest, ground coriander, ground cumin, and chopped parsley. Mix well with clean hands until the mixture is evenly blended, then set aside while you prepare the sides.

Add the drained chickpeas, tahini, lemon juice, garlic, extra-virgin olive oil, and 3 tbsp of the reserved chickpea liquid to a bowl or jug. Blend with a hand blender until smooth and creamy. If needed, add a little more chickpea liquid to loosen the hummus to your preferred consistency.

Place the sliced red onions in a bowl with a squeeze of lemon juice and scrunch them gently with your hands for 30 seconds to soften them slightly. Stir in the parsley, then set aside. Just before serving, toss half of the onion mixture with half of the cucumber and tomatoes.

Shape the chicken mixture into 16 even koftas or meatballs. Heat the rapeseed oil in a large non-stick frying pan over medium heat, then cook the koftas for about 10 minutes, turning halfway, until browned on the outside and fully cooked through. If using a barbecue, sear them in the pan just until they hold their shape, thread onto skewers, and grill for about 4 minutes per side.