Mediterranean Kafta (Kofta) Pita Board

A close-up of two pita pockets filled with lettuce, sliced cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese are served on a pink plate.

Mediterranean Kafta (Kofta) Pita Board

Spiced ground beef kafta and seasoned shredded chicken served on a build-your-own pita board with hummus, tzatziki, pickled onions, and fresh toppings.

Prep Time:25

Cook Time:20

Total Time:45

Ingredients

Kafta

1½ lbs ground beef or lamb
1 small yellow onion very finely diced or grated
2 cloves garlic minced
2 tbsp fresh parsley finely chopped
1½ tsp kosher salt
1 tsp ground cumin
1 tsp paprika
½ tsp ground coriander
¼ tsp ground cinnamon
½ tsp black pepper
1 tbsp olive oil

Seasoned Shredded Chicken

3 to 4 cups cooked shredded chicken
2 tbsp olive oil
1 tsp kosher salt
1 tsp ground cumin
¾ tsp paprika
½ tsp garlic powder
½ tsp dried oregano
¼ tsp black pepper
2 tbsp chicken broth or water
Optional: fresh lemon juice

Quick Pickled Red Onions

1 medium red onion thinly sliced
¾ cup apple cider vinegar or red wine vinegar
¾ cup water
1 tbsp sugar
1½ tsp kosher salt

Board Components

8 to 10 small pita breads
1 cup shredded romaine or iceberg lettuce
1 cup cherry tomatoes halved
1 cup diced cucumber
¾ cup hummus
½ cup tzatziki
½ cup crumbled feta
½ cup mixed olives

Instructions

Place the sliced red onion in a heat-safe jar or bowl. Combine the vinegar, water, sugar, and salt in a small saucepan and bring to a simmer, stirring until dissolved. Pour over the onions and let sit at room temperature for at least 20 to 30 minutes.
Combine the ground meat, onion, garlic, parsley, and spices in a large bowl and mix gently by hand until just combined.
Heat the olive oil in a large skillet over medium-high heat. Add the kafta mixture and cook for 10 to 12 minutes, breaking it into small pieces as it browns. Remove from heat and keep warm.
Heat olive oil in a second skillet over medium heat. Add the shredded chicken, sprinkle in the spices, and pour in the broth or water. Stir and cook for 6 to 8 minutes until heated through and lightly golden. Finish with lemon juice if using.
Warm the pita breads in a dry skillet or wrapped in foil in a low oven. Keep covered until ready to serve.
Arrange the pita in the center of a large board. Place the kafta and chicken in separate bowls. Add the hummus and tzatziki in small dishes and arrange the remaining toppings around the board. Serve immediately.

Nutrition

Servings:

Calories: 838kcal