Tikka Chicken Koftas with Hummus and Flatbreads
Tender chicken mince kebabs flavoured with tikka marinade, served with creamy hummus, flatbreads and a crisp salad.
Made with Tikka marinade and Classic hummus. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 mins
- LevelMedium
- Costabout £2.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your ready made tikka marinade and hummus first (see the base recipes). Squeeze the grated onion in a clean cloth to remove excess juice.
- 2
Mix the chicken mince, onion, coriander and 150 g of the marinade with clean hands until sticky. Chill for 30 minutes.
30 min - 3
Shape into 12 oval koftas around 8 skewers if using, or leave as patties. Brush with the oil.
- 4
Grill or fry over a medium high heat for 10 to 12 minutes, turning, until browned and cooked through with no pink inside.
11 min - 5
Warm the flatbreads and spread with hummus.
- 6
Serve the koftas on the hummus with cucumber and tomatoes.
Tips
- Squeeze the onion dry so the koftas hold together.
- Chilling firms the mixture and helps it stay on the skewer.
- Use thigh mince for juicier koftas.
Storing and freezing
Cooked koftas keep in the fridge for up to 3 days once cooled within 1 to 2 hours. Freeze for 2 months, thaw in the fridge and reheat until steaming hot all the way through.
Questions
Can I use lamb mince?
Yes. Lamb mince gives a richer kofta. Cook until browned and no pink remains inside.
Are the koftas gluten free?
Yes, there is no breadcrumb. Serve with a gluten free flatbread or lettuce leaves if needed.
Can I bake them?
Yes. Bake at 200C for 18 to 20 minutes, turning once, until golden and cooked through.
More made with tikka marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.