A vibrant and flavorful mezze plate featuring seasoned chicken kofta, a fresh chopped salad, warm pitas, hummus, labneh, olives, and a sprinkle of za'atar and flaky salt.
1. Make the chopped salad: In a medium bowl, mix together the tomatoes, cucumber, red onion, parsley, lemon juice, and olive oil. Season to taste with salt and pepper. Set aside in the fridge.
2. Make the kofta: In a large bowl, add the ground chicken, red onion, parsley, mint, garlic, egg, coriander, cumin, cinnamon, cayenne, cloves, salt, and pepper. Mix with your hand or a spoon until well combined.
3. In a large nonstick skillet, heat the olive oil over medium heat until shimmering. Add heaping tablespoon-sized dollops of the chicken mixture, gently flatten with a spatula, and cook for 2–3 mins, until browned. Flip and cook for another 2–3 mins, until cooked through and internal temp reaches 165F. Repeat with remaining chicken.
4. Working one at a time, brush both sides of the pita lightly with olive oil and add it to the pan. Cook for ~1 min per side until golden brown and toasted. Repeat with the remaining pita, then slice each into 6 triangles.
5. Assemble the mezze plates with chicken kofta in the middle, and dollops of hummus, labneh, chopped salad, olives, and pita around the side of the plate. Drizzle the hummus and labneh with olive oil and sprinkle with flaky salt and za’atar. Serve with lemon wedge and enjoy!
