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Chicken Kefta Kabobs with Mixed Greens

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.
Serves: 8
Prep Time: 20 min
Cook Time: 20 min

Ingredients

Chicken Kefta Kabob with Salad Greens

1 lb lean ground chicken
1 cup onion(s), grated
¼ tsp cayenne pepper
¼ tsp allspice, ground
1 tsp cumin, ground
1 tsp paprika
⅛ tsp cinnamon
½ tsp black pepper, freshly ground
½ tsp salt
2 tbsp cilantro, fresh, minced
3 cloves garlic, minced
6 whole wheat pita, small
6 cups mixed salad greens
1 lemon, cut into wedges
6 sprigs cilantro, for garnish

Lemon Walnut Yogurt

1 cup plain yogurt, 1-2% MF
3 tbsp walnuts, chopped
¼ cup cilantro, fresh, minced
3 cloves garlic, minced
1 tsp lemon zest

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

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

  2. 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.

  3. 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.

  4. 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.

  5. 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).

  6. Cut pita in half and warm on the grill 5 minutes before kabobs are done cooking.

  7. 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).

Helpful Tip

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
Calories230
Protein15 g
Fat11 g
Saturated Fat1 g
Carbohydrate21 g
Fibre4 g
Sugar5 g
Cholesterol45 mg
Sodium340 mg
Per 190 g serving % Daily Value
Potassium6
Calcium10
Iron10
Vitamin A35
Vitamin C10
Vitamin B69
Vitamin B129
Folate6
Zinc9