1

In a large covered saucepan, heat a splash of water over medium heat. Add spinach; cover and cook, tossing with tongs a few times, until wilted, 4-5 minutes.

2

Spoon spinach into a mesh sieve. Use your hands to squeeze water out of spinach, a little at a time, until very dry; squeeze any remaining water out by rolling spinach in a paper towel. Set aside.

3

Place spinach, mint and parsley in a food processor; pulse several times to chop finely. Transfer to a large bowl; add onion, garlic, turkey, spices and salt. Season with black pepper; combine ingredients well using a large fork.

4

Divide turkey mixture into four equal portions; with wet hands, form four egg-shaped kofta from each portion . Thread 4 kofta lengthwise through a 10-inch metal skewer, alternating with tomatoes (there will be 4 kofta and 3 tomatoes per skewer); repeat with remaining ingredients. Cover with plastic wrap; let sit for at least 30 minutes.

5

While koftas chill, make cucumber salad: Combine yogurt, cucumbers, mint, lime juice and salt in a small bowl. Season with black pepper; stir to combine.

6

Heat a grill to medium-high heat. Off heat, lightly coat kebabs with cooking spray; grill until internal temperature of kofta reaches 165°F, 4-5 minutes per side. Garnish with mint leaves; serve with cucumber salad.

7

Serving size: 1 kebab and 1/2 c cucumber salad