Greek Chicken Keftedes with Pomegranate and Tzatziki

Greek Chicken Keftedes with Pomegranate and Tzatziki

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 14, 2018.


Bulgur Salad

  • 100g bulgur wheat
  • 1 carrot
  • ½ telegraph cucumber
  • 1 pack pomegranate arils (reserve a few)
  • 1 Tbsp pomegranate dressing (reserved)

Pomegranate Dressing

  • 1 pack pomegranate molasses
  • 1 tsp red wine vinegar
  • 2 Tbsp olive oil


  • 250g chicken and capsicum grind
  • 1 pack panko breadcrumbs
  • 1 pack Greek spice

To Serve

  • 60g tzatziki
  • 2 Tbsp mint leaves

Have Handy

  • olive oil
  • pepper
  • salt


  1. Prep bulgur Bring a full kettle to the boil. In a heat-proof bowl, add bulgur and a pinch of salt, then cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well.
  2. Prep dressing In a small bowl, combine all pomegranate dressing ingredients together and season to taste.
  3. Make keftedes In a small bowl, combine all keftedes ingredients with a pinch of salt. Shape into 8 cakes.
  4. Cook keftedes Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook keftedes for 3-4 minutes each side, or until cooked through. Rest, covered, for a few minutes.
  5. Finish bulgur salad Peel carrot and cucumber into ribbons. Toss in a large bowl with cooked bulgur wheat and pomegranate arils. Mix in 1 Tbsp pomegranate dressing and season to taste.
  6. Serve tzatziki on plates and spread, then top with bulgur salad, keftedes, remaining pomegranate dressing, reserved pomegranate arils and mint leaves.

Nutritional Information

Energy 1917 kj
458 kcal
Protein 28.5g
Carbohydrate 41.6g
Fat 19.5g