Kefta kebabs, small skewers of seasoned ground meat, are traditional street food in Morocco. These are deliciously aromatic, full of fresh herbs and spices. Once you’ve seasoned the meat—ground chicken here rather than the lamb or beef used in Morocco—you can pat it into small sausage shapes wrapped around skewers or make small patties to grill or pop under a hot broiler.
Line a large rimmed baking sheet with parchment. Cut chicken into 1-inch chunks; arrange on baking sheet. Place in freezer for about 20 minutes.
Place partially frozen chicken chunks in a food processor fitted with the metal blade. Chop the chicken, pulsing on and off, just until finely chopped but still retains some texture.
Heat grill or broiler to medium-high heat. Mix all ingredients in large bowl until well blended. Using wet hands, shape the mixture into 2-inch balls—then roll them into sausage shapes or flatten into patties. If making sausage shapes, press them around bamboo skewers.
Cook kebabs or patties on grill or under broiler for 6 to 8 minutes, turning once, until no longer pink inside (the internal temperature should be 165°F).
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.
Wrap the cooked chicken in soft, warm pita breads or wheat tortillas with chopped fresh tomato, cucumber, and red onion. Then drizzle with olive oil and a generous squeeze of fresh lemon or some thick Greek yogurt mixed with chopped garlic.