Chicken Kefta Wraps

• Meat

  • 1 lb Ground chicken (white or dark meat

• Produce

  • 1 Avocados
  • 2 heads Baby lettuce
  • 1 cup Cherry tomatoes
  • 3 tbsp Cilantro
  • 1 tsp Coriander, ground
  • 3 Garlic cloves
  • 2 Garlic cloves, small
  • 4 Green onions
  • 1/3 cup Mint
  • 1/4 cup Mint, fresh leaves
  • 1/4 cup Parsley, fresh
  • 4 Persian cucumbers
  • 1/3 cup Scallions
  • 1 Zucchini, medium

• Condiments

  • 3 tbsp Lemon juice, fresh
  • 2 tbsp Pomegranate molasses
  • 2 tbsp Tahini

• Baking & Spices

  • 1 Kosher salt
  • 1 1/2 tsp Salt
  • 4 tsp Sumac, ground

• Oils & Vinegars

  • 3/4 cup Olive oil, Extra Virgin
  • 2 tsp Red wine vinegar

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 1 Garlic stonefire naan bread

• Other

  • 1 Recipe tzatziki
  • 12 Small wooden skewers, soaked in water for 20 minutes

Found on whatsgabycooking.com

Ingredients

• Garlic Stonefire Naan Bread
• 1 recipe Tzatziki
• 1-2 Avocados, sliced
• 1 medium zucchini
• 1 pound ground chicken (white or dark meat)
• 1/3 cup sliced scallions
• 1/3 cup chopped mint
• 3 tablespoons chopped cilantro
• 3 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 ½ teaspoon salt
• 2 tablespoons tahini
• 12 small wooden skewers, soaked in water for 20 minutes
• 2 heads baby lettuce, or butter lettuce
• 4 green onions, thinly sliced
• 1 cup cherry tomatoes, halved
• 4 Persian cucumbers, sliced
• 1/4 cup fresh mint leaves,
• 1/4 cup fresh parsley
• 4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
• 3 tablespoons fresh lemon juice
• 2 tablespoons pomegranate molasses
• 2 small garlic cloves, minced
• 2 teaspoons red wine vinegar
• 3/4 cup extra-virgin olive oil
• Kosher salt to taste

Directions

• Grate zucchini, combine with ½ teaspoon salt and let sit 5 minutes. Squeeze out as much liquid as possible. Mix together zucchini and remaining ingredients in a large bowl. Divide the mixture into 12 pieces, then with damp hands, shape around 12 soaked skewers.
• Heat a grill or grill pan to medium high, brush the kebabs with a bit of oil, then grill for 8-10 minutes on each side, or until cooked through.
• In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.
• In another smaller bowl, water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed.
• Combine the dressing with the salad and gently combine until lightly dressed. Place spoonfuls of salad on toasted Stonefire Naan and top with chicken kebabs and drizzle with dressing. Wrap and serve.