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Grilled Chicken Kofta with Shaved Greek Salad Bowls

May 18, 2021
by
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Tangy and fresh shaved greek salad with perfectly spiced grilled Chicken Kofta skewers with your favorite grains and dips: these Grilled Chicken Kofta with Shaved Greek Salad Bowls are everyone’s favorite!

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Chicken Kofta is such an interesting concept. If you aren’t familiar, Kofta is a family of ground meat dishes found in the Middle East – usually seen in the form of a meatloaf or meatball. Here in the US, when you see Kofta on a menu, it’s usually prepared in a short, sausage looking shape, as in this Grilled Chicken Kofta and Shaved Greek Salad Bowls recipe. But, this dish can really be prepared in so many ways!

I say this dish is interesting because, well, it’s basically a meatball in a strange shape that’s often served on a stick! What doesn’t sound (or quite frankly, look) very elegant is served in top tier restaurants around the world! When I first saw Kofta on a menu, I assumed I was getting a grilled chicken kabob type of dish. Imagine my surprise when I got a few patties of ground meat! Hesitant, I took my first bite… then my second… then my third… and so on and so forth. Needless to say I was in love! In my opinion, Chicken Kofta is one thousand times tastier than your average kabob, and really takes a simple bowl like these Grilled Chicken Kofta and Shaved Greek Salad Bowls to another level. You have to try this out!

The breakdown…

This dish starts off with the Greek salad. I like to prepare the salad first so that the dressing has time to marinate with all of the vegetables, feta, and herbs while I’m preparing the rest of the dish. While this is not a super important step in making your average salad, I find it crucial for salads that are not lettuce based. 

Tangy and fresh shaved greek salad with perfectly spiced grilled Chicken Kofta skewers with your favorite grains and dips: these Grilled Chicken Kofta and Shaved Greek Bowls are everyone’s favorite!

the dressing…

The dressing on this salad is super simple. Like, for real, I make this all the time. It incorporates a combination of acicidty from the red wine vinegar and lemon juice — just because I love to get in all those flavors. Then, add in your favorite olive oil. In my kitchen, I always keep one more potent (and more expensive) olive oil and one cheaper, more mild alternative. For drizzles and dressings, like this Greek vinaigrette, I opt to use my nicer oil. You could even water it down with a bit of your cheaper oil (or even water, tbh), if you don’t want to waste too much of it. But, really, a good oil makes all the difference in a Greek salad!

To that acid and oil, all you need to add is some honey for some sweetness, some garlic, and a bunch of dried oregano. Dried oregano is key to this easy vinaigrette, as it really takes the flavor to another level. 

toss it up!

Once your dressing is all whisked up, simply toss it with your remaining salad ingredients! This Greek salad utilizes shaved cucumbers and carrots as a base. While carrots are not traditional to a Greek salad, they make for the perfect hearty base to soak up all that dressing. Then, go in with the classics: tomatoes, kalamata olives, red onion, and feta. These four ingredients really are my go-to Greek toppings. I must eat a combination of these at least four times a week… so, clearly, they’re essential here. With the addition of fresh parsley and fresh mint, you’re golden! These herbs truly bring this salad to life… don’t skip them!!

Better yet? Those herbs are also used in the Chicken Kofta!

The Chicken Kofta Skewers…

Next up is arguably the most important part of these Grilled Chicken Kofta and Shaved Greek Salad Bowls: the chicken! This recipe calls for chicken, but you could easily substitute it with ground turkey or ground lamb. To that chicken, I start off by adding ½ of a grated zucchini. This is one of my secret weapons that always keeps my meatballs super moist… no need for oil, milk, or eggs! Just make sure that, after finely grating your zucchini, you squeeze out the excess liquid with a paper towel or thin linen towel. This step is vital so that your Koftas do not turn out like mush!!

Next up, add some breadcrumbs for binding, then a combination of fresh herbs and spices for all that flavor. I use the same herbs as are in the salad because they’re delicious, but it’s also nice to not have to buy a million different herbs (lucky you if you have an herb garden!). Then, my secret ingredient to this Kofta is the hummus!! Hummus is the perfect binding agent for this dish, as it keeps everything moist and held together while still carrying over the flavors from the Grilled Chicken Kofta and Shaved Greek Salad Bowls! 

Next up, use damp hands (I just run them under water to prevent the chicken from sticking to them) to form your patties. They should look like short (about 3 inches) sausage patties wrapped around a skewer. I know, not the prettiest… but that’s Kofta for you! Then, make sure you grease your grill pan very well and get to cooking! You could also use an outside grill for this, or even a hot skillet. Just make sure you have oiled your surface well enough first.

assembly…

Once you have grilled up your skewers, it’s time to assemble! Start with a base of your favorite grain. I like brown rice, bulgar, couscous, or orzo (I know, not a grain). You could also use barley, quinoa, or saffron rice. The sky’s the limit! Then, add a few of your skewers to your bowl and top them off with some of the salad. Make sure you get in some of that salad dressing… it’s the best! Lastly, serve it up with your favorite dip. Hummus, baba ganoush, harissa, and tzatziki are some classics, but you could really go with whatever your heart desires. I linked some of my favs brands for you! You could even water down some hummus and serve it “dressing” style if you wanted to double up on the dressings!

That’s the amazing thing about these Grilled Chicken Kofta with Shaved Greek Salad Bowls — they’re extremely versatile. You can set up a station where the whole family can pick and choose what toppings/dips/grains they want. It’s the best way to please everyone. Check out some more of my bowls here. Plus, it makes for an easy weeknight dinner. Or, this dish is also wonderful the next day for lunch, or even as meal prep. 

However you enjoy them, I hope you love these Grilled Chicken Kofta with Shaved Greek Salad Bowls as much as I do! Let me know in the comments below!

Grilled Chicken Kofta and Shaved Greek Bowls
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Grilled Chicken Kofta and Shaved Greek Bowls

Recipe by Annie PatrickCourse: Main Course, BowlsCuisine: Greek, Middle EasternDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Total time

30

minutes

Tangy and fresh shaved greek salad with perfectly spiced grilled Chicken Kofta skewers with your favorite grains and dips: these Grilled Chicken Kofta and Shaved Greek Bowls are everyone’s favorite!

Ingredients

  • equipment:

  • 8-12 skewers*

  • chicken kofta:

  • 1 lb ground chicken*

  • ½ large zucchini, finely grated and drained of all water with a paper towel

  • ¼ cup breadcrumbs or panko

  • ½ cup fresh parsley, finely chopped

  • ⅓ cup fresh mint, finely chopped

  • 1 tsp ground cumin

  • 2 tsp ground coriander

  • 1 tsp ground allspice

  • ½ tsp paprika

  • 1 tsp salt

  • 2 tbsp hummus

  • salad:

  • 1 tsp honey

  • 2 tbsp red wine vinegar

  • ½ a lemon, juiced

  • ¼ cup olive oil

  • 2 cloves garlic, minced

  • 2 tsp dried oregano

  • Red pepper flakes, to taste

  • Salt and pepper, taste

  • 2 large cucumbers, peeled then shaved

  • 2 large carrots, peeled then shaved

  • 2 large tomatoes, finely diced

  • ½ a red onion, thinly sliced

  • ¼ cup kalamata olives, sliced

  • ½ cup feta cheese

  • ½ cup fresh parsley, chopped

  • ⅓ cup fresh mint, chopped

  • assembly:

  • 2 cups starch of choice (brown rice, bulgar, couscous, or orzo), prepared according to package

  • 1 cup hummus, baba ganoush, tzatziki, harissa, or other dip of choice

  • Warm pita bread, for serving

Instructions

  • In the bottom a large bowl, whisk together the honey, red wine vinegar, lemon juice, olive oil, garlic, dried oregano, red pepper flakes, salt, and pepper. Toss in the remaining salad ingredients and allow the salad to marinate while preparing the chicken.
  • Combine all chicken kofta ingredients in a medium bowl, making sure that the spices are well distributed into the chicken. Using damp hands, form 8-12 elongated patties around each skewer.
  • Heat a generously greased grill pan over medium-high heat. Once hot, add the chicken skewers and grill for about 5-6 minutes on each side, or until cooked through.
  • To assemble your bowls, start with a base of your favorite grain. Then, toss in a few Chicken Kofta skewers, a generous helping of the salad (including some of the dressing), and your dip of choice. Serve with warm pita bread, if desired. Enjoy!

Notes

  • Soak the skewers in water for 30-45 minutes prior to use to make sure the wood does not fringe. 
  • Ground turkey and ground lamb both work well here, too.
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