Jun 04
Chicken Kebabs in Lettuce CupsLeave a comment

One of our absolute favorite dinners in our household are these Chicken Gyros (I have wised up and now eat them solely in a pita), I love to make them and love to make the tzatikki to go along with it. I love having a big batch of it to bring into work to dip some fresh veggies into. When I saw these kebabs, I was completely pumped since I knew they would have most of the flavors I love in the gyros and they required my favorite cool, cucumber dip. These ended up being the perfect summer night dinner. They are light and refreshing being that you serve them in a lettuce cup. I have a new found love for recipes with ground chicken since I used to be afraid of the dryness and blandness of it. In this particular recipe, the chicken stays very moist due to the addition of the feta cheese. When topped off with the tomato salad and the cool tzatikki, you have one delicious mouthful. One additional tip that I would suggest is once you have formed your kebabs around the skewers, freeze them for about 10 minutes or so, this will allow them to firm up a bit so you can avoid them falling apart on you on the grill.

Chicken Kebabs in Lettuce Cups
Ingredients:
2 tbsp extra virgin olive oil, plus more for grill
1/2 small red onion, half thinly slices and half grated
1-1/4 pounds ground chicken
1 garlic clove, minced
1 cup fresh mint leaves, chopped
2 ounces feta, crumbled (1/2 cup)
coarse salt and ground pepper
1 cup grape tomatoes, thinly sliced
2 tbsp red wine vinegar
2 heads butter lettuce, such as boston or bibb, trimmed and leaves separated

What you’ll do:

Soak 8 wooden skewers in water for 15 minutes. Heat a grill or grill pan to medium high. Clean and lightly oil hot grill. Soak sliced onion in warm water for 10 minutes. While the onion is soaking, gently combine grated onion, chicken, garlic, chopped mint, feta and 1/2 tsp each salt and pepper. Divide mixture into 8 portions, form around skewers and brush with 1 tbsp oil. Grill until cooked through, about 12 minutes, flipping once.

Drain sliced onion and toss with 1 tbsp oil, whole mint leaves, tomatoes and vinegar; season with salt and pepper. Serve kebabs in lettuce leaves topped with onion salad.

Source: Everyday Food, May 2012

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