Best Turkish Kofta Kebabs Recipes

Turkish Kofta Kebabs image

Provided by roja khan

Categories Pakistani

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 8

300 g minced chicken breasts
2 onions, finely grated
6 garlic cloves, crushed
2 teaspoons chili flakes
1 small bunch of flatleaf parsley, chopped
2 tablespoons oil, for brushing
salt
1 teaspoon freshly ground black pepper

Steps:

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Cover eight bamboo skewers with cold water and leave them to soak.
Put the minced chicken into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together.
Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers.
heat the grilled pan and Brush the kofta with oil .and cook on medium heat.
turning occasionally, until browned all over and cooked through.
serve with pitta and yogurt.

Nutrition Facts : Calories 299.1, Fat 18.7, SaturatedFat 3.9, Cholesterol 64, Sodium 84, Carbohydrate 10.8, Fiber 1.9, Sugar 3.3, Protein 22.2

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

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