Chicken & Beef Kefta
ingredients
2 medium zucchini
3 tsp kosher salt
⅔ cup sliced scallions
⅔ cup chopped fresh mint
6 Tbsp chopped fresh cilantro
6 cloves garlic, finely chopped
2 tsp ground cumin
2 tsp ground coriander
¼ cup tahini
1 pound ground chicken
1 pound ground beef
24 wooden skewers, soaked in water for 20 minutes
directions
Grate zucchini, combine it with 1 tsp of the salt, and let sit for 5 minutes. Squeeze out as much liquid as possible.
In a large bowl, mix together the zucchini with the scallions, mint, cilantro, garlic, cumin, coriander, remaining 2 tsp salt, and the tahini.
Divide the zucchini mixture into 2 bowls. Mix the chicken into one bowl until well combined and the beef into the other.
Divide the chicken mixture into 12 pieces, then with damp hands, shape each piece around a soaked skewer into a sausage-like shape - round and roughly 5 inches long. Repeat the same process for the beef skewers.
Heat a large flattop grill pan over medium-high heat. Working in batches spray the kebabs with olive oil, then grill them for 8 to 10 minutes on each side, until cooked through. Serve immediately.