Chicken Kefta with Figs

  • Yield: servings


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