This recipe highlights Middle Eastern-inspired flavors in a satisfying, versatile bowl. Chicken kofta meatballs seasoned with warm spices form the savory heart of the dish, while chickpeas get quickly sautéed with garlic, cumin, sumac, and Aleppo pepper for smoky, tangy heat. To balance those deep flavors, a simple tomato and cucumber salad dressed with olive oil, lemon juice, and garlic adds freshness and crunch.
Served over cooked bulgur or couscous, the bowls come together with creamy garlic yogurt sauce, crumbled feta, and a sprinkling of fresh herbs. The result is a dish that feels both light and filling, with a mix of textures and flavors that make every bite crave-worthy.
Don't let the long ingredients list scare you. Most of the items are pantry staple flavor builders. This recipe is fairly simple to put together and great for meal prep lunches.
Customizing This Dish
- Protein swap: Use ground lamb or turkey for the kofta. For vegetarian bowls, try our zucchini falafel or grilled spiced cauliflower.
- Grain options: Substitute quinoa, farro, or rice for the bulgur or couscous.
- Spice level: Adjust the Aleppo pepper up or down depending on preference. Red pepper flakes work as a substitute.
- Yogurt alternative: Tahini sauce, toum, or hummus can stand in for the garlic yogurt for a dairy-free version.
- Keep it seasonal: Swap in roasted root vegetables like carrots or beets in colder months, or serve with pickled turnips, pickled onions, spinach, salad greens, or sliced cucumbers when fresh tomatoes aren’t available.
What to Serve With This Dish
- Warm pita or lavash bread
- Stuffed grape leaves
- Marinated olives or pickled turnips
- A bright tabbouleh or herbed grain salad
- Mint tea, sparkling water with citrus, or chilled rosé
Storing and Serving Leftovers
Store each component separately in airtight containers in the refrigerator for up to 4 days. Reheat the kofta and chickpeas in a skillet or microwave until warmed through. Keep the tomato-cucumber salad and yogurt sauce chilled, adding them just before serving.
For meal prep, assemble bowls ahead but leave off the salad, feta, and yogurt until serving. This keeps everything fresh and prevents soggy grains.
Chicken Kofta Grain Bowls
For the Chicken Kofta Balls
- ½ lb ground chicken (thigh preferred)
- 2 tbsp finely grated onion (squeezed dry)
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint (or ½ tsp dried)
- 1 clove garlic, minced
- ½ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp ground cinnamon
- ¼ tsp paprika
- ¼ tsp salt
- Pinch of black pepper
- 1 tbsp olive oil (for pan-frying)
For the Garlic Yogurt Sauce:
- 1 cup plain whole milk yogurt
- 1 clove garlic, finely grated
- 1 tbsp lemon juice
- Salt, to taste
For the Spiced Chickpeas:
- 1 tbsp olive oil
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 clove garlic, minced
- ½ tsp ground cumin
- ¼ tsp sumac
- ¼ tsp Aleppo pepper (or to taste)
- Salt and pepper, to taste
For the Fresh Salad:
- 2 cups diced tomatoes
- 1 ½ cups diced cucumbers
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper, to taste
For Serving:
- 2 cups cooked bulgur or couscous
- ¼ cup crumbled feta cheese
- 2 tbsp chopped fresh parsley or mint
- In a small bowl, combine tomatoes, cucumber, olive oil, lemon juice, garlic, salt, and pepper. Toss well and let sit for 5–10 minutes to allow flavors to meld.
- In another bowl, whisk together yogurt, garlic, lemon juice, and salt. Adjust to taste.
- In a bowl, combine the ground chicken, onion, parsley, mint, garlic, and spices. Mix gently until just combined. Form into meatballs (about 1 ½ inches wide).
- Heat 1 tbsp olive oil in a skillet over medium heat. Cook the meatballs for 8–10 minutes, turning occasionally until browned and cooked through. Remove from the pan and set aside.
- Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the chickpeas and sauté for 2–3 minutes. Stir in garlic, cumin, sumac, and Aleppo pepper. Cook another 2–3 minutes until fragrant and lightly crisped. Season with salt and pepper. Remove from heat.
- Divide the cooked bulgur or couscous and kofta balls among 4 bowls. Top each with spiced chickpeas and fresh tomato-cucumber salad. Drizzle with garlic yogurt sauce. Garnish with crumbled feta and fresh parsley or mint.
