We're here for you: A message from Canadian Chicken Farmers regarding COVID-19
Chicken Kefta Kabob with Salad Greens & Lemon Walnut Yogurt

Chicken Kefta Kabob with Salad Greens & Lemon Walnut Yogurt

An aromatic, Middle Eastern-inspired blend of spices makes this chicken pair deliciously with garlicky lemon-walnut yogurt. This simple recipe is best tried in the heat of summer.

Ingredients

  • Serves: 8
  • Prep Time:
  • Cook Time:

Chicken Kefta Kabob with Salad Greens & Lemon Walnut Yogurt:

  • 1 lb (0.5 kg) lean ground chicken
  • 1 cup (250 mL) onion(s), grated
  • 1/4 tsp (1.25 mL) cayenne pepper
  • 1/4 tsp (1.25 mL) allspice, ground
  • 1 tsp (5 mL) cumin, ground
  • 1 tsp (5 mL) paprika
  • 1/8 tsp (0.5 mL) cinnamon
  • 1/2 tsp (2.5 mL) black pepper, freshly ground
  • 1/2 tsp (2.5 mL) salt
  • 2 tbsp (30 mL) cilantro, fresh, minced
  • 3 cloves garlic, minced
  • 6 whole wheat pita, small
  • 6 cups (1.5 L) mixed salad greens
  • 1 lemon, cut into wedges
  • 6 sprigs cilantro, for garnish

Lemon Walnut Yogurt:

  • 1 cup (250 mL) plain yogurt, 1-2% MF
  • 3 tbsp (45 mL) walnuts, chopped
  • 1/4 cup (60 mL) cilantro, fresh, minced
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) lemon zest

Instructions

Chicken Kefta Kabob with Salad Greens & Lemon Walnut Yogurt

  1. Soak 8-10 bamboo skewers in water for 20 minutes. This is optional as you can make patties or sausage shaped logs instead of kabobs.

  2. Spread the ground chicken on a plate. Sprinkle grated onion and spices (i.e., cayenne pepper, allspice, cumin, paprika, cinnamon, freshly ground black pepper and salt) over ground chicken. Mince cilantro and garlic and scatter over ground chicken. Mix by hand until well combined. Don't over work the ground chicken as it may become gluey.

  3. To assemble kabobs put a small amount of ground chicken mixture (about ¼ cup/60 mL) in the palm of your hand and work around a small skewer. Don't use too much meat or it will fall off the skewers during grilling. You might find it convenient to work on a platter. Pinch both ends. Refrigerate 2 hours.

  4. Grill kabob over medium-high heat to seal in the juices. Place on the top shelf of the barbecue with lid closed. Don't attempt to turn until they are mostly cooked through and brown on one side. Grill time is approximately 20 minutes total or until internal temperature of kabob reaches 165°F (74°C).

  5. Cut pita in half and warm on the grill 5 minutes before kabobs are done cooking. Serve with lemon walnut yogurt (below).

  6. Serve Chicken Kefta Kabob on a platter over mixed salad greens with warm pita and the lemon walnut yogurt sauce. Garnish with lemon wedges and cilantro sprigs (optional).

Lemon Walnut Yogurt

  1. Put yogurt into medium size bowl. Stir in chopped walnuts, minced cilantro and garlic and fresh grated lemon peel. Serve at room temperature with the Chicken Kefta Kabob.

In many countries of the Middle East there are various versions of kefta kabobs which is made by mixing ground meat with an assortment of spices. They are oval-shaped resembling sausages around skewers. They are delicious as appetizers or as a main course. Here they are served with a lemon walnut yogurt sauce and salad greens but they can also be served with tzatziki sauce (Greek garlic flavoured yogurt). The kabob can also be baked in a hot oven.

Nutrition Info

  • Per 190 g serving Amount
  • Calories 230
  • Protein 15 g
  • Fat 11 g
  • Saturated Fat 1 g
  • Carbohydrate 21 g
  • Fibre 4 g
  • Sugar 5 g
  • Cholesterol 45 mg
  • Sodium 340 mg
  • Per 190 g serving % Daily Value
  • Potassium 6
  • Calcium 10
  • Iron 10
  • Vitamin A 35
  • Vitamin C 10
  • Vitamin B6 9
  • Vitamin B12 9
  • Folate 6
  • Magnesium 28
  • Zinc 9

Stay Updated

Sign up for our newsletter today!

Alert!

Close
OK

Modal Title!

Close

Error!

Close
OK
Close
Cancel OK

Prompt

Close
Cancel OK

Confirm

Close
Cancel OK