
Juicy, herb-spiced chicken kofta served over fluffy basmati rice, drizzled with cool cucumber tzatziki and topped with crisp spring vegetables. A vibrant, protein-packed lunch bowl that brings Mediterranean sunshine to your table.
Juicy, herb-spiced chicken kofta served over fluffy basmati rice, drizzled with cool cucumber tzatziki and topped with crisp spring vegetables. A vibrant, protein-packed lunch bowl that brings Mediterranean sunshine to your table.
Rinse basmati rice under cold water until water runs clear, then cook according to package instructions and set aside, keeping warm.
In a large bowl, combine chicken mince, grated onion, 2 cloves minced garlic, parsley, mint, cumin, coriander, paprika, salt, and pepper. Mix thoroughly with your hands until well combined.
Divide the mixture into 12 equal portions and shape each into oval kofta patties, approximately 2cm thick.
Prepare the tzatziki by combining Greek yogurt, grated and squeezed cucumber, remaining 1 clove garlic, lemon juice, dried dill, and a pinch of salt in a bowl. Refrigerate until serving.
Heat olive oil in a large non-stick frying pan over medium-high heat. Add the kofta in batches, cooking for 4-5 minutes per side until golden brown and cooked through, ensuring the internal temperature reaches 75°C using a meat thermometer.
While kofta rest for 2 minutes, prepare serving bowls by dividing the warm rice between 4 bowls.
Top each bowl with 3 chicken kofta, a generous dollop of tzatziki, cherry tomatoes, sliced cucumber, red onion, and fresh baby spinach.
Drizzle with fresh lemon juice and serve immediately while warm.
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