Chicken Koftas with a Herby Grain Salad & a Tahini Dressing

Another oldie but goldie. I like to serve this with the Food Doctor pitta breads although the portion size is big enough for it to to be eaten without!



For the chicken kofta:

  • 1 pack chicken mince
  • 2 onions
  • 5 garlic cloves
  • 1 red chilli (more if you like spice like me!)
  • 1 tsp of each: salt, garlic powder, chilli flakes, sage, italian herbs, cayenne pepper, smoked paprika
  • 1/2 tsp ground cinnamon & turmeric
  • 1 free range egg
  • 3 tbsp parmesan
  • 1/2 pack chopped herbs (parsley, coriander or rosemary)
  • 2 rivita crackers, blitzed in a blender (you can also use breadcrumbs or cream crackers)
  • 2 tbsp oil of choice

For the salad:

  • 300g grains of choice (cous cous, bulgar wheat, quinoa) – I used a soya, red quinoa and bulgar mixed
  • 4 salad tomatoes
  • Half a cucumber
  • 5 spring onions
  • 1/2 pack chopped mint
  • Handful of curly or flat leaf parsley
  • 1 lemon, juiced
  • Pomegranate seeds to sprinkle over (optional)

For the Tahini Dressing:

  • 3 tbsp tahini
  • 3 tbsp warm water
  • 1 tsp garlic powder
  • Half a lemon juiced
  • Salt to taste


  • Empty chicken mince into a bowl
  • In a blender add onions cloves and chilli and blitz
  • Add to the chicken mix along with other ingredients
  • Combine and refrigerate for 30 mins to set
  • Meanwhile cook the salad grains according to packet instructions
  • Remove chicken mixture from fridge and roll into balls
  • Fry in oil for 10 minutes, turning frequently
  • Transfer to a baking tray and bake on 180 fan for 10 mins to ensure they are cooked the whole way through
  • Chop the remaining salad ingredients and add to the cooked grains
  • Mix together the dressing ingredients
  • Plate up and drizzle the dressing over the salad. Top with pomegranate and serve with warm flatbreads or pitta bread

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