Turkey kofta kebabs

Instructions

1. To make kebabs, soak four 10- to 12-inch bamboo skewers in hot water for 20 minutes. (Or use four 10-inch metal skewers.) In large saucepan, heat splash of water over medium. Add spinach. Cover and cook, tossing occasionally with tongs, until spinach is wilted, 4 to 5 minutes.
2. Drain spinach and let cool slightly. Working in batches, squeeze water from spinach. Roll spinach in double layer of paper towels and squeeze to remove any remaining liquid.
3. In food processor, pulse spinach, mint, and parsley until finely chopped. Transfer to large bowl. Add turkey, onion, garlic, coriander, cumin, salt, cinnamon, cayenne, and black pepper to bowl and mix gently.
4. Using wet hands, form meat into 16 balls. Alternately thread 4 balls and 3 tomatoes lengthwise onto 1 skewer. Repeat with remaining ingredients to make total of 4 skewers. Place skewers on plate and cover with plastic wrap. Refrigerate for at least 30 minutes or up to 8 hours.
5. Meanwhile, to make cucumber salad, in small bowl, mix cucumbers, yogurt, lime juice, 11⁄2 tsp mint, and salt. Season with black pepper and stir to combine.
6. Preheat grill to medium-high. Off heat, lightly coat kebabs with nonstick spray. Grill kebabs until instant-read thermometer inserted into thickest kofta registers 165°F, 4 to 5 minutes per side. Arrange kebabs on plate. Garnish cucumber salad with more mint.
7. Serving size: 1 kebab and 1⁄2 cup cucumber salad