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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.

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.