6

Turkey Kofta Kebabs

Total Time
1 hr 15 min
Prep
35 min
Cook
10 min
Serves
4
Difficulty
Moderate
These Middle Eastern-inspired meatballs are wonderful grilled. Make sure yours are egg-shaped, not round, for the real deal.
Ingredients

fresh baby spinach

5 oz

fresh mint leaves

cup(s), loosely packed

fresh parsley

cup(s), loosely packed

uncooked onion(s)

1 small, grated and squeezed dry

garlic clove(s)

1 medium clove(s), grated

uncooked 93% lean ground turkey

1 pound(s)

ground cumin

1 tsp

ground coriander

1 tsp

ground cinnamon

½ tsp

cayenne pepper

1 pinch, (or to taste)

table salt

1 tsp

black pepper

1 pinch, (or to taste)

fresh cherry tomato(es)

12 medium, or grape tomatoes

plain lowfat yogurt

1 cup(s)

cucumber(s)

4 small, Persian variety, peeled, chopped

fresh mint leaves

½ Tbsp, (or to taste; plus extra for garnish)

fresh lime juice

1½ tsp

table salt

¼ tsp, coarse variety

black pepper

1 pinch

cooking spray

4 spray(s)

Instructions

  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

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