Chicken Kefta with Figs

  • Yield servings


1 1/2 pounds ground chicken
1 small (about 1/2 cup) red onion, finely chopped
1/2 cup Falafel mix
2 tablespoons bottled minced garlic
2 tablespoons fresh oregano leaves, finely chopped
2 tablespoons fresh mint leaves, finely chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
12 -- figs, halved
-- Olive oil
-- Juice of 2 fresh lemons
1 package (12 oz.) chopped romaine lettuce
1 -- seedless cucumber, unpeeled, halved and sliced
4 ounces (1 cup) crumbled Lemon Garlic and Oregano feta cheese
1 cup pitted Kalamata olives
1 cup grape or cherry tomatoes, halved
1 can (15 1/2 oz.) canned garbanzo beans, rinsed and drained
1 cup good quality Greek vinaigrette dressing
-- Garnish: chopped fresh cilantro leaves


Combine ground chicken with next 10 ingredients (red onion through cayenne pepper) in large mixing bowl. Divide mixture into 12 equal portions and roll into balls. Thread meatballs and figs alternately onto 8 skewers, leaving a 1/2 space between each.* Lightly pat each meatball into a 2-inch patty. Brush patties and figs with olive oil and lemon juice. Broil about 6 inches from heat, turning once until nicely browned and cooked through, about 8 minutes.

To serve, divide romaine lettuce onto individual serving plates. Top each equally with cucumber, feta cheese, Kalamata olives, tomatoes and garbanzo beans. Drizzle each with Greek vinaigrette. Top each with 2 skewers each. Serves 6.

* If using wooden skewers, soak in water for at least 30 minutes to prevent scorching.



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