Chicken Kefta Wraps
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.
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.
Originally featured in The Annual goop Detox
