TURKISH KOFTA KEBABS WITH MINTED YOGURT AND CARROT, CUMIN SALAD

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Turkish Kofta Kebabs With Minted Yogurt and Carrot, Cumin Salad image

This is a Rick Stein recipe printed in the April 2006 issue of 'Delicious' magazine. Passive cooking time is for maximum marinading time.

Provided by Ppaperdoll

Categories     Lamb/Sheep

Time 8h40m

Yield 8 kebabs, 4 serving(s)

Number Of Ingredients 14

500 g lean ground lamb
1 onion, finely grated
3 garlic cloves, crushed
2 tablespoons flat leaf parsley, chopped
1/2-1 teaspoon dried chili pepper flakes, to taste
4 tablespoons olive oil, to brush
4 ripe tomatoes, thinly sliced
200 g natural Greek yogurt
2 tablespoons chopped of fresh mint
1 large carrot
1 turnip
1 tablespoon sunflower oil
1 teaspoon cumin seed, toasted
1 lemon, juice of

Steps:

  • Soak skewers in cold water for half and hour.
  • Add lamb, onion, garlic, chilli and parsley to a bowl. Season with salt and pepper. Mix with hands until all is combined.
  • Divide into 8 portions and mould into sausage shapes around skewers. Chill for minimum of 30 minutes or overnight.
  • For the minted yogurt, mix yogurt with mint. Season to taste with salt and pepper, and set aside.
  • For carrot and cumin salad, peel and shred the carrot and turnip in a food processor. Toss into a bowl with oil, cumin and lemon juice.
  • Brush koftas well with oil and lightly oil a griddle or frying pan. Fry koftas in batches over medium heat in a preheated pan about 5 minutes until browned all over and cooked through.
  • Layer tomato slices, then salad then koftas onto 4 plates. Serve yogurt along side.

Nutrition Facts : Calories 562, Fat 46.7, SaturatedFat 15.1, Cholesterol 91.2, Sodium 117.2, Carbohydrate 13.7, Fiber 3.3, Sugar 6.8, Protein 22.9

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