Turkey kofta kebabs



Total Time: 1 hr 15 min
Prep: 35 min
Cook: 10 min
Serves: 4
Moderate


These Middle Eastern-inspired meatballs are wonderful grilled. Make sure yours are egg-shaped, not round, for the real deal. They're great served with couscous or tabbouleh salad, or stuffed into pita. Though turkey is traditional, you can also make these with lean ground chicken breast. If you only have wooden skewers, that's fine. Just make sure to soak them in water for 20 minutes before use so they don't burn. If you are in the market for purchasing metal skewers, be sure to buy ones that are slightly flat to help keep the food in place as you turn it on the grill.
Ingredients
  • 4 sprays cooking spray
  • 5 oz fresh baby spinach
  • ⅓ cup fresh mint leaves, loosely packed
  • ⅓ cup fresh parsley, loosely packed
  • 1 pound uncooked 93% lean ground turkey
  • 1 small uncooked onion, grated and squeezed dry
  • 1 small, grated and squeezed dry
  • 1 medium garlic clove, grated
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp table salt
  • ½ tsp ground cinnamon
  • 1 pinch Cayenne pepper, (or to taste)
  • 1 pinch black pepper, (or to taste)
  • 12 medium fresh cherry tomatoes, or grape tomatoes
  • 4 small cucumbers, Persian variety, peeled, chopped
  • 1 cup plain lowfat yogurt
  • 1½ tsp fresh lime juice
  • 1½ tsp fresh mint leaves, (or to taste; plus extra for garnish)
  • ¼ tsp table salt
  • 1 pinch black pepper

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