Today, we salute the groundhog with a ground chicken Mediterranean wrap. What, you want pork balls? We are big fans of ground proteins mixed with herbs and seasonings because they are forgiving recipes that pack big flavor for low cost. This same recipe would work just as well with lamb or beef or maybe groundhog. Payback for cloudy days.
This recipe first came to us in the seven-day detox cleanse that we tackled at the beginning of the year.
Based on Dr. Junger’s elimination program, we weaned off food allergy culprits like sugar, caffeine, gluten, alcohol, dairy that can wreak havoc on bodies. I’m not into his supplement plan, but I got on board with the diet and three manifestos: food is medicine, happiness over perfection (forming a connection between what we eat and how we feel) and trust your experience (do what works for you).
Despite limited portions and courses, we were never hungry. We lost weight, slept better, but most importantly, we had loads of energy and clear thinking. I can recommend it with one caveat, the cooking, juicing and blending on this program takes work and time management.
Watch that first step, it’s a doozy second favorite line from Groundhog Day spoken by Ned, Ned Ryerson only to be topped by don’t drive angry.
chicken kefta wraps
Chicken Kefta wraps require a few more ingredients than we normally suggest. The do-ahead potential makes up for the preptime. This is one of those recipes that rewards your slight effort with an intensely flavorful meal that is nearly impossible to mess up.
preptime: 25 minutes 4 servings
cooktime: 10 minutes
1 medium zucchini
1 lb. ground dark meat chicken
2 whole scallions, thinly sliced, about 1/3 cup
2 T chopped cilantro (about 8 whole stems)
1/3 cup chopped mint
1 cup whole mint leaves
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
whole cleaned romaine or butter lettuce leaves
½ sliced cucumber
16 whole cilantro stems
1 cup whole mint leaves
12 small wooden skewers, soaked in water for 20 minutes (optional)
safflower (or other neutral) oil
hummus and/or tzaziki – homemade or store bought
1. Grate zucchini, combine with ½ teaspoon salt and let sit 5 minutes. Squeeze out as much liquid as possible.
2. Mix together zucchini and next 11 ingredients in a large bowl. Divide the mixture into 12 pieces, then with damp hands, shape around 12 soaked skewers.
3. 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.
4. Serve on a platter with whole lettuce leaves, cucumber, cilantro and mint.
- eliminate wooden skewers
- pick up any prepped ingredients from your grocer’s salad bar
recipe adapted from goop and provided by your friends at crunchtimefood.com