Chicken Kefta Wraps - Chicken Kefta Wraps are a great recipe to feed a crowd. The chicken mixture is made with ground chicken, zucchini, tons of herbs and a little tahini to give it some extra pizzaz. Then that gets wrapped up on a piece of Naan with some Fattoush Salad and a sumac vinaigrette for good measure. It’s perfection if you ask me.
Prep Time30mins
Cook Time16mins
Total Time46mins
Course: Dinner, Lunch
Cuisine: Mediterranean, Middle Eastern
Servings: 4-6 servings
Author: Gaby
Ingredients
Garlic Stonefire Naan Bread
1recipe Tzatziki
1-2Avocadossliced
For the Kefta
1medium zucchini
1poundground chickenwhite or dark meat
1/3cupsliced scallions
1/3cupchopped mint
3tablespoonschopped cilantro
3garlic clovesfinely chopped
1teaspoonground cumin
1teaspoonground coriander
1 ½teaspoonsalt
2tablespoonstahini
12small wooden skewerssoaked in water for 20 minutes
For the Salad
2heads baby lettuceor butter lettuce
4green onionsthinly sliced
1cupcherry tomatoeshalved
4Persian cucumberssliced
1/4cupfresh mint leaves
1/4cupfresh parsley
For the Sumac Dressing
4teaspoonsground sumacsoaked in 4 teaspoons warm water for 15 minutes
3tablespoonsfresh lemon juice
2tablespoonspomegranate molasses
2small garlic clovesminced
2teaspoonsred wine vinegar
3/4cupextra-virgin olive oil
Kosher salt to taste
Instructions
For the Kefta
Grate zucchini, combine with ½ teaspoon salt and let sit 5 minutes. Squeeze out as much liquid as possible. Mix together zucchini and remaining ingredients in a large bowl. Divide the mixture into 12 pieces, then with damp hands, shape around 12 soaked skewers.
Heat a grill or grill pan to medium high, brush the kebabs with a bit of oil, then grill for 8-10 minutes on each side, or until cooked through.
For the Salad
In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.
For the Dressing
In another smaller bowl, water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed.
Combine the dressing with the salad and gently combine until lightly dressed. Place spoonfuls of salad on toasted Stonefire Naan and top with chicken kebabs and drizzle with dressing. Wrap and serve.