Turkey kofta kebabs
1
Points®
Total time: 50 min • Prep: 35 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Middle Eastern style kebabs are usually cooked over an open grill, but you can also cook them on a barbecue flat plate or on a foil-lined baking tray under a hot oven grill.
Ingredients
Baby spinach
150 g
Fresh mint
⅓ cup(s), leaves
Fresh flat-leaf parsley
⅓ cup(s), leaves
Turkey breast mince
500 g
Brown onion
1 small, grated
Garlic
1 clove(s), crushed
Middle eastern spice blend
3 tsp, Harissa variety
Cherry tomatoes
12 individual
Oil spray
1 x 3 second spray(s)
Lebanese cucumber
2 medium, deseeded, finely chopped
99% fat-free, plain Greek yoghurt, unsweetened
1 cup(s), (240g)
Lime juice
2 tsp, fresh
Fresh mint
2 tsp, leaves, finely chopped, plus extra to serve
Instructions
1
Soak 4 x 25cm bamboo skewers in hot water for 20 minutes (or use 4 x 25cm metal skewers). Meanwhile, place spinach in a large colander over the sink. Pour over enough boiling water to wilt spinach. Cool, then squeeze out excess water.
2
Transfer wilted spinach to a food processor. Add mint and parsley and process until finely chopped. Transfer to a large bowl. Add turkey, onion, garlic and spice blend. Season with salt and pepper and mix to combine. Using damp hands, shape mixture into 16 even-sized meatballs. Alternately, thread 4 meatballs and 3 tomatoes onto 1 skewer. Repeat to make 4 kebabs. Place kebabs on a tray, cover and refrigerate for 30 minutes.
3
Meanwhile, to make cucumber salad, mix all ingredients in a small bowl until combined. Season with salt and pepper. Cover and set aside in the fridge.
4
Preheat a barbecue or large non-stick grill pan over medium-high heat. Lightly spray kebabs with oil. Cook kebabs, turning occasionally, for 12-15 minutes, until evenly browned and turkey is cooked through.
5
Sprinkle cucumber salad with extra mint. Serve with kebabs.
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