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Chicken Kefta Wraps

goop

These Middle Eastern kebabs are light but filling and have great depth of flavor from the mix of fresh herbs and dried spices. Wrap each kebab in a lettuce leaf with cucumber and fresh herbs. You can make a quick sauce to serve with these by combining tahini, lemon juice, water, salt, minced garlic, and cayenne pepper.

Serves 4 (makes 12 kebabs)

For kebabs:

1 medium zucchini

1 pound ground dark-meat chicken

2 whole scallions, thinly sliced, about ⅓ cup

2 tablespoons chopped cilantro (about 8 whole stems)

⅓ cup chopped mint

3 cloves garlic, finely chopped

2 tablespoons very finely chopped ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground cinnamon

1½ teaspoons salt

2 tablespoons tahini

12 small wooden skewers, soaked in water for 20 minutes

safflower (or other neutral) oil

To serve:

whole cleaned romaine or butter lettuce leaves

½ sliced cucumber

16 whole cilantro stems

1 cup whole mint leaves

1. Grate the zucchini, combine with ½ teaspoon salt, and let sit 5 minutes. Squeeze out as much liquid as possible.

2. Mix the zucchini and the next 11 ingredients together in a large bowl. Divide the mixture into 12 pieces, then with damp hands, shape around 12 soaked skewers.

3. Heat a grill or grill pan to medium-high, brush the kebabs with a bit of oil, then grill for 8 to 10 minutes on each side, or until cooked through.

4. Serve on a platter with whole lettuce leaves, cucumber, cilantro, and mint.