1

In a large pan, heat a splash of water over a medium heat, then wilt the spinach, covered, for 4-5 minutes. Put the wilted spinach onto a clean tea towel and squeeze out any excess liquid.

2

Put the spinach and herbs into the bowl of a mini food processor and blitz until finely chopped. Transfer to a large bowl with the onion, garlic, mince and spices. Season and stir to combine.

3

Form the mince mixture into 16 egg-shaped koftas. Thread 4 koftas and 3 tomatoes alternately onto a 25cm skewer (see cook’s tip). Repeat with the remaining ingredients to make 4 skewers. Transfer to a plate and cover, then chill for 30 minutes.

4

Meanwhile, make the salad: combine all of the ingredients in a bowl, season to taste and set aside.

5

Prepare a barbecue. Make sure the grill rack is clean, then heat to medium-high. Mist the skewers with cooking spray, then grill for 4-5 minutes on each side, turning once, until the turkey is cooked and reaches an internal temperature of 75°C.

6

Serve garnished with the extra mint leaves and the cucumber salad on the side.