Turkey koftas recipe
These kebabs, with turkey instead of lamb, are great served with a minty yoghurt dip and simple tomato and onion salad.
Prep: 20 mins
Cook: 20 mins
Serves 4
Ingredients
Koftas
- 8 wooden skewers, soaked in water for 30 minutes
- half an onion, finely chopped
- 1 small carrot, grated
- 250g turkey mince
- 1 clove garlic, crushed
- 1 teaspoon dried cumin
- 1 tablespoon tomato purée
- wholemeal breadcrumbs (from 1 slice of bread)
- 1 egg yolk, lightly beaten
To serve
- 4 tablespoons zero-fat Greek-style yoghurt
- 2 tablespoons chopped fresh mint
- 2 medium tomatoes, sliced
- 1 red onion, sliced
- 2 teaspoons olive oil
- pinch of black pepper
Method
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Mix together the onion, carrot, mince, garlic, cumin, tomato purée, breadcrumbs and egg yolk.
Information:Make leftover bread into breadcrumbs and store in the freezer.
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Divide the mixture into 8 pieces, then form a sausage shape with each piece and wrap around a skewer.
Information:If you prefer, form the mixture into 16 small balls and cook either on skewers or individually.
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Put the koftas in a foil-lined grill pan and put under a preheated grill for 15 to 20 minutes, turning occasionally.
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Meanwhile, prepare the dip by combining the yoghurt and mint. For the salad, layer the sliced tomatoes and onions, drizzle with the olive oil and sprinkle with black pepper.
Information:These koftas could also be served hot with vegetables, boiled rice and the minty yoghurt.
