Chicken Kefta Kabobs with Mixed Greens

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.

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.

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.

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.

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).

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

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).