You are here: Home » Recipes » Chicken Kefta with Figs Chicken Kefta with Figs Yield servings PrintEmail Ingredients 1 1/2 pounds ground chicken1 small (about 1/2 cup) red onion, finely chopped1/2 cup Falafel mix2 tablespoons bottled minced garlic2 tablespoons fresh oregano leaves, finely chopped2 tablespoons fresh mint leaves, finely chopped1 teaspoon salt1/2 teaspoon ground black pepper1 teaspoon ground cumin1 teaspoon ground cinnamon1/2 teaspoon cayenne pepper12 -- figs, halved -- Olive oil -- Juice of 2 fresh lemons1 package (12 oz.) chopped romaine lettuce1 -- seedless cucumber, unpeeled, halved and sliced4 ounces (1 cup) crumbled Lemon Garlic and Oregano feta cheese1 cup pitted Kalamata olives1 cup grape or cherry tomatoes, halved1 can (15 1/2 oz.) canned garbanzo beans, rinsed and drained1 cup good quality Greek vinaigrette dressing -- Garnish: chopped fresh cilantro leaves Instructions 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.