Healthy. Under 30 minutes. 30 minutes or less. Kid Friendly. Easy.
- 1 medium zucchini
- 1-pound ground dark meat chicken (ask the butcher at your local grocery store if you don’t see it in the meat section)
- 2 whole scallions, thinly sliced, about 1/3 cup
- 2 tablespoons chopped fresh cilantro (about 8 whole stems)
- 1/3 cup fresh mint, chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons very finely chopped ginger
- 1-teaspoon ground cumin
- 1-teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1 ½ teaspoon salt
- 2 tablespoons tahini
- 12 small wooden skewers, soaked in water for 20 minutes
- Safflower oil (you can also substitute vegetable oil OR, if you want to be extra healthy, coconut oil)
- Cucumber slices
- Tomato slices
- Tzatziki sauce
- Pita bread
- Extra mint and cilantro, chopped for garnish
Using a box grater, grate the zucchini into a large bowl, combine with ½ teaspoon salt and let sit 5 minutes. Line a large strainer with cheesecloth, or paper towels, and pour the zucchini into the strainer. Pull the cheesecloth or paper towels tightly around the zucchini and squeeze out as much liquid as possible. If you use paper towels, you may need to dump the grated zucchini into fresh paper towels and continue to squeeze out the liquid.
Mix together zucchini and the rest of the 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.
Serve on a platter with whole lettuce leaves, cucumber, cilantro, mint and tzatziki sauce.
TIP: If you don’t have any skewers, you can form the chicken into meatballs instead. If you decide to make meatballs, heat olive oil in a large saucepan. Add the meatballs, making sure they are in a single layer and spaced out in the pan. You may need to cook the meatballs in batches, depending on the size of your pan. Cook the meatballs for about 5-7 minutes per side, until each side is golden brown and the chicken is cooked through. Cooking time may vary depending on how large you make the meatballs.
LEFTOVER TIP: Warm the meatballs and put them in pita with cucumber and tzatziki sauce for a quick lunch. My kids LOVE these for their lunch at school. I warm the meatballs and put them in a thermos, and then put all the sides (cucumber, tzatziki sauce, tomatoes, lettuce) in plastic Tupperware, so they can assemble their own sandwiches.
Recipe from Goop