3 Easy & Yummy Snacks/Starters Perfect for Iftar or Eid

3 Easy & Yummy Snacks/Starters Perfect for Iftar or Eid

In this post I share three easy and yummy snacks or starters which are perfect for Iftar during Ramadan or Eid.

1.Chicken Tikka Pasta Salad

Serves 6 | Preparation Time: 15 minutes | Cooking Time: 20 minutes (plus 30 minutes marination time)

Ingredients required:

  • 500g Chicken (thigh/breast, cut into chunks)
  • 1/2 cup Yoghurt (I used Greek yoghurt)
  • 1 teaspoon Salt
  • 2 teaspoons Paprika
  • 1 teaspoon Turmeric Powder (Haldi)
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Red Chilli Powder
  • 2 tablespoons Lemon Juice
  • 500g Pasta
  • 250g Soft Cheese
  • 4 Spring Onions (chopped)
  • 1/2 cup Sweetcorn
  • Handful of Cherry Tomatoes (halved)
  • 1 tablespoon Sunflower Oil


  • Add the yoghurt, salt, paprika, turmeric powder, garlic powder and red chilli powder to a large mixing bowl and combine until well mixed.
  • Stir in the lemon juice
  • Add the chunks of chicken, and fully coat in the marinade. Cover with clingfilm and refrigerate for 30 minutes to allow chicken to marinate.
  • Heat oil in a large frying pan. Add the chicken and cook on a medium heat until the liquid has dried, stirring regularly to stop the chicken from sticking. Remove from heat and set pan aside.
  • Cook pasta according to instructions on packaging. Drain and return pasta to pan. Do not turn the cooker on.
  • Stir in the soft cheese. Add all but a handful of the chicken tikka pieces. Add in the sweetcorn and spring onion, and stir everything until well combined.
  • Add the chicken tikka pasta salad to a serving dish, and top with the handful of chicken tikka pieces. Garnish with the cherry tomatoes and coarse black pepper.
  • Serve warm/cold.

Note: Add any salad of your choice. Olives, cucumber, feta cheese would taste great in this chicken tikka pasta salad.

2. Cheesy Kebabs

Makes 9 | Preparation Time: 15 minutes | Cooking Time: 10 minutes

Ingredients required:

  • 500g Mince (I used lamb mince)
  • 1 Medium Onion
  • 1 Tomato
  • 5 Garlic Cloves
  • 1 tablespoon Ginger
  • 1 Green Chilli
  • 1 Medium Egg
  • 1/2 cup Plain Flour
  • 1/4 cup Breadcrumbs
  • 1 teaspoon Salt
  • 1 teaspoon Red Chilli Flakes
  • 1 teaspoon Garam Masala
  • 1 tablespoon Lemon Juice
  • 220g Mozzarella Cheese (grated)
  • Oil for frying (optional as the kebabs can be grilled/air fried)


  • Chop the onion, tomato, garlic cloves, ginger and green chilli in a food processor until finely chopped. Add to a large mixing bowl.
  • Add the mince, egg, plain flour, breadcrumbs, salt, red chilli flakes, garam masala & lemon juice to the mixing bowl. Mix everything until well combined.
  • Shape the kebab mixture into golf sized balls and flatten into discs in the palm of your hand.
  • Place a teaspoon of mozzarella in the centre of the kebab, and shape the kebab around the mozzarella to create a ball. Flatten into thick kebabs, making sure that the mozzarella cheese is fully enclosed in the kebab. Repeat until the kebab mixture has been used.
  • Heat oil in a frying pan and fry the kebabs, turning once or twice until the kebabs are a lovely deep brown colour. Drain on kitchen roll.
  • Serve with your favourite chutney.

3. Mini Veg Pasties

Makes 14-16 | Preparation Time: 15 minutes | Cooking Time: 30 minutes

Ingredients Required:

  • 2 x Ready Rolled Puff Pastry sheets (I used 375g Puff Pastry sheets)
  • 350g Potatoes (peeled and chopped into chunks)
  • 350g Frozen Mixed Veg
  • 1 teaspoon Salt
  • 1 teaspoon Coarse Black Pepper
  • 3 tablespoons Mayonnaise
  • 1 Egg (to seal & coat the pasties)


  • Add the potato chunks to a medium pan, sprinkle over salt and cover with water. Bring to the boil, and boil for ~4 minutes (or until potato chunks are soft)
  • Boil the frozen mixed veg in water until soft and ready to eat.
  • Add the potatoes and mixed veg to a large mixing bowl and mash together using a potato masher.
  • Stir in the salt, coarse black pepper and mayonnaise until well mixed.
  • Using a cookie cutter, cut the puff pastry sheet. Add a tablespoon of the veg filling to the cookie-shaped puff pastry, and top with another cookie-shaped puff pastry, Seal and coat with egg wash. Bake according to the instructions on puff pastry packaging.
  • Serve and enjoy 🙂

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