Carb Smart Middle Eastern-Inspired Chicken Koftas
with Feta and Cucumber Salad- Milk
- Egg
- Mustard
- Barley
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Sulphites
- Wheat
- Crustaceans
- Fish
- Mustard
- Sesame
- Soy
- Milk
- Sulphites
- Egg
- May contain traces of allergens
- Tree nuts
- Peanuts
Tender shawarma-seasoned chicken koftas are served alongside a spring mix salad with a sweet-yet-tart fig dressing in this simple and filling Middle-Eastern-inspired dinner. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients
250 g
Ground Chicken
113 g
Spring Mix
113 g
Baby Tomatoes
1 unit(s)
Mini Cucumber
1 unit(s)
Lemon
½ cup
Feta Cheese, crumbled
(Contains: Milk)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
2 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May be present: Egg)
1 tbsp
Shawarma Spice Blend
(Contains: Sulphites May be present: Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
1 tbsp
Fig Spread
(May be present: Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)
Not included in your delivery
0.13 tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
- Halve tomatoes.
- Thinly slice cucumbers.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Line a baking sheet with parchment paper.
- Add breadcrumbs, Shawarma Spice Blend, half the feta and chicken to a medium bowl. Season with pepper, then combine.
- Roll mixture into six 2x1-inch logs (12 logs for 4 ppl).
- Arrange koftas on the prepared baking sheet.
- Roast in the middle of the oven, until golden-brown and cooked through, 13-15 min.**
- Add half the fig spread (use all for 4 ppl), 1/8 tsp (1/4 tsp) sugar, 1 tsp (2 tsp) lemon juice and 1 tbsp (2 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk to combine.
- Add spring mix, cucumbers and tomatoes, then toss to combine.
- Add lemon zest, mayo, 1/2 tsp (1 tsp) lemon juice and 1 tsp (2 tsp) water to a small bowl.
- Season with salt and pepper, then whisk to combine.
- Divide koftas and salad between plates.
- Sprinkle salad with remaining feta.
- Drizzle lemon-mayo sauce over koftas.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get chicken, prep and cook it in the same way the recipe instructs you to prep and cook the beef.**
