Prep time: 15 mins Cook time: 25 mins
Serves: 4-6
These middle eastern kebabs from minced turkey are yummy and lighter than the lamb or beef version. Bursting with flavour they make a great choice for lunch as well as dinner. You can serve them as a snack as well as a main - just add a salad, rice, bulgur pilaf or pitta bread.
For the kebabs:
500 g minced turkey
1 medium onion, chopped
2 garlic cloves
a handful of fresh coriander leaf, chopped
a handful of fresh parsley leaf, chopped
1 tsp coriander seeds, toasted and ground
1 tsp cumin seeds, toasted and ground
1 tsp sweet paprika
1/2 tsp chilli powder
1/2 tsp cinnamon
pinch of ground cloves
1 egg
heaped 1/2 cup breadcrumbs
salt and black pepper to taste
For the garlic and lemon sauce:
1 cup (250 ml) plain Greek yoghurt
1 garlic clove, finely minced
1/2 tsp salt
1 Tbsp fresh lemon juice
1 Tbsp sumac
1. For the kebabs: Preheat the oven to 175*c and line the baking tray with silver foil.
2. Blitz onion, garlic, parsley and coriander leaf into a paste with a handheld mixer. Add all the rest of the ingredients and mix well.
3. Shape the kebabs - either roll into ovals or shape on the skewers and place on the lined baking tray. Put in the oven and bake for about 20-25 mins.
4. Prepare the garlic and lemon sauce: run the garlic and salt together with a teaspoon to blend the garlic into a paste. Add the yoghurt, lemon juice and sumac and mix well. Chill in the fridge before serving.
5. Serve the kebabs with any sides of your choice with the sauce on the side.
6. Enjoy!