Mediterranean Chicken Koftas with Whipped Feta & Warm Flatbreads
Mediterranean Chicken Koftas with Whipped Feta & Warm Flatbreads
Jacky @ The Butcher Block
4
30 minutes
20 minutes
Mediterranean
Lunch or Dinner
A little Mediterranean inspiration for your dinner table. These juicy chicken koftas are seasoned with garlic, lemon and fragrant herbs, then pan-seared or grilled until beautifully golden. Served with creamy whipped feta, warm flatbreads and fresh salad, they're an easy way to turn everyday chicken mince into something special.
Ingredients
For the Koftas:
- 500g chicken breast mince
- 1 small onion, finely grated
- 2 garlic cloves, crushed
- 2 tbsp finely chopped parsley
- 1 tbsp finely chopped mint
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- Zest of 1 lemon
- 3 tbsp breadcrumbs
- 1 tbsp olive oil
- Salt and freshly ground black pepper
For the Whipped Feta
- 150g feta cheese
- 120g thick Greek yoghurt
- 1 tbsp lemon juice
- 1 tsp olive oil
- 1 tsp dried dill
- Freshly ground black pepper
To Serve:
- 4 flatbreads or pitas
- Cherry tomatoes, halved
- Cucumber sliced or grated
- Thinly sliced red onion
- Fresh parsley
- Lemon wedges
Directions
Place the chicken mince, grated onion, garlic, herbs, spices, lemon zest, breadcrumbs and olive oil in a large bowl. Season and mix gently until combined.
Divide into eight portions and shape into elongated koftas. Refrigerate for 10–15 minutes to help them hold their shape.
Meanwhile, blend the feta, Greek yoghurt, lemon juice and olive oil until smooth and creamy. Add dill and black pepper to taste.
Heat a lightly oiled frying pan or griddle over medium heat.
Cook the koftas for approximately 12–15 minutes, turning regularly until golden and cooked through.
Warm the flatbreads in a dry pan or oven.
Spread a generous spoonful of whipped feta over each flatbread, add the koftas and finish with tomatoes, cucumber, red onion and parsley.
Serve with lemon wedges.