Turkey kofta kebabs

Name: Turkey kofta kebabs
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 150 g Baby spinach; 0.333 cup(s) Fresh mint leaves; 0.333 cup(s) Fresh flat-leaf parsley leaves; 500 g Turkey breast mince; 1 small Brown onion grated; 1 clove(s) Garlic crushed; 3 tsp Middle eastern spice blend Harissa variety; 12 individual Cherry tomatoes; 1 x 3 second spray(s) Oil spray; 2 medium Lebanese cucumber deseeded, finely chopped; 1 cup(s) 99% fat-free, plain Greek yoghurt, unsweetened (240g); 2 tsp Lime juice fresh; 2 tsp Fresh mint leaves, finely chopped, plus extra to serve

Points® value

Total Time

50 min

Prep

35 min

Cook

15 min

Serves

Difficulty

Moderate

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

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.
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.
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.
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.
Sprinkle cucumber salad with extra mint. Serve with kebabs.

Notes

PREP TIP: Kebabs and cucumber salad can be prepared 1 day ahead. Store covered in separate reusable containers until ready to cook. This recipe can be easily doubled to make a bigger batch.

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Turkey kofta kebabs

Ingredients

Instructions

Notes

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