I saw a version of this recipe on Goop recently and loved the idea but altered it a bit to suit my tastes. I have made it 3 times in 2 weeks – as skewers, as burgers, eaten hot with tahini sauce, eaten cold the next day with roasted ratatouille…these are delicious every which way. The addition of grated zucchini lightens the meat, the fresh herbs pair beautifully with the chicken, the zucchini and all the spices and the use of tahini to bind the mixture is genius. I find the easiest is to pan fry them in a large ScanPan roasting dish over the stove, but you could also barbeque or bake them in the oven. I like to use a combination of dark and white meat whenever I am making anything with mince, this way you get the moisture from the fat in the thigh meat, but not to the extent that it make the food oily in any way. You can add any herbs and spices that you like, lemon zest also works well. I like to serve it with tahini sauce, and while this is easy to make, it is even easier to pick up from your local falafel shop (mine is Omisi on Hawthorn Road), where they have the recipe down pat. This is brilliant summer eating and a great one to get the kids involved in making. If you want a salad to go with these to make a complete meal, try my Red Fattoush Salad. Just a note, the mixture is quite wet so the and just needs to be gently patted around the skewers. I use a spatula to get them off the plate and onto the fry pan. Once they start to cook they firm up. The skewers need to be soaked in cold water for at least half an hour to prevent burning if you are planning to grill or barbeque.
Chicken & Zucchini Skewers
4 zucchini (I like to use smaller ones as i think they have better flavour)
a generous pinch of salt
500g minced chicken thigh
500g minced chicken breast
3 spring onions, finely sliced
half a bunch of coriander, finely chopped
half a bunch of mint leaves, finely chopped
4cm knob of ginger, finely grated
1 heaped tspn cumin
1 heaped tspn ground coriander
1 flat tspn cinnamon
a good pinch of salt flakes and pepper
3 tbspns tahini
oil to spray before cooking (I use rice bran oil)
Place the skewers in cold water to soak.
Grate the zucchini, sprinkle over some salt and allow to sit for at least 5 minutes. Drain the zucchini and squeeze out as much liquid as possible. I find the easiest way to do this is to put the zucchini in a tae towel (or Chux cloth) and wring it out. Alternatively pick up handfuls of zucchini and squeeze.
Mix together the drained zucchini with the rest of the ingredients.
With damp hands, shape the mixture around the skewers (or into patties if you prefer).
Heat a large non stick fry pan or oven dish over medium heat. Spray the skewers with oil, then pan fry turning as you need until cooked through (I find this takes about 8 minutes, turning 2 or 3 times).
Serve with tahini and lemon wedges.