Chicken Kefta with Wild Rice Tabouli and Tahini Yogurt
Last week, my cookbook finally went off to print, and I couldn’t be more excited. At times, I worried I would never finish, but somehow I got it done and am pleased with the finished product. Over the past two years, I have likely eaten my weight in butter from all of the delicious Iron Range dishes. Many of the recipes were made multiple times to ensure they looked and tasted the way I wanted. Due to space limitations, I had to cut many of the recipes, so I actually made far more than what was included. As much as I love our local cuisine, I now plan to occasionally explore a wider variety of global cuisines, and I wanted to make something light this week.
I spent more than two years in the Middle East, and recall how new and exciting it was to experience the uniquely spiced foods. I am aware that many locals may have limited experience with those flavors, so I came up with a subtly spiced version of a dish I enjoyed overseas. Kefta is usually a spiced chicken or meat mixture served with tahini yogurt sauce and tabouli, which is an herb and bulgur wheat salad. Instead of bulgur for the tabouli, I used ground wild rice. While I intended to do a grilled kebab-style kefta, with the current fire situation, I certainly was not going to light my grill, so I made the chicken mixture into patties and cooked them in a skillet.
Chicken Kefta with Wild Rice Tabouli and Tahini Yogurt
Ingredients
Wild Rice Tabouli:
3 cups cooked wild rice
1/3 cup packed Italian parsley, plus extra for garnishing
1 packed teaspoon fresh mint, plus extra for garnishing
1 tablespoon olive oil
2 1/2 tablespoons lemon juice
1 large garlic clove, minced
1/2 teaspoon salt
1/2 cup diced cucumber
1/2 cup diced watermelon
1/4 cup diced red onion
Tahini Yogurt:
1 cup Greek yogurt
1/2 cup olive oil
2 tablespoons tahini
1 tablespoon lemon juice
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon toasted ground cumin
Kefta:
16 ounces ground chicken
3/4 cup reserved wild rice tabouli base
1/3 cup tahini yogurt
1/2 cup fine breadcrumbs
1 large garlic clove, minced
1 teaspoon toasted ground cumin
1/2 teaspoon salt, plus extra for sprinkling
1/4 teaspoon black pepper
Olive oil for frying
Instructions
Wild Rice Tabouli:
In a food processor, add the rice, parsley, mint, olive oil, lemon juice, garlic, and salt. Pulse until finely chopped. Set 3/4 cup aside for the kefta. To the remaining tabouli, add the cucumber, watermelon, and onion. Stir until combined, then chill until serving.
Tahini Yogurt:
Add all of the ingredients to a bowl and whisk until smooth. Set aside 1/3 cup for the kefta.
Kefta:
In a large bowl, combine the chicken with 3/4 cup tabouli base, 1/3 cup tahini yogurt, breadcrumbs, garlic, cumin, salt, and pepper. Form the mixture into 12 equal balls, then flatten each ball into a 1/2-inch thick patty. Pour a thin layer of olive oil into a large skillet and turn the heat to medium. Fry the patties in batches for about 2 minutes per side or until golden brown and the internal temperature reaches 165 degrees F. Sprinkle the patties with a pinch of salt. To plate, spread about 1/4 cup of the yogurt into each of 4 bowls. Top the yogurt with 3 kefta patties. Spoon the tabouli next to the kefta. Garnish with parsley and mint.
Yield: 4 servings.
Notes:
Tabouli is usually made with tomatoes or pomegranate seeds, but I went with watermelon for a summery twist. You can also substitute zucchini for the cucumber.
