Spiced Turkey Skewers

 

 

 

From Donna Hay Fresh & Light Magazine, Issue 5.

Serves 4 people.

What’s in it:

  • 700g turkey mince
  • 1 zucchini, grated
  • 3 cloves garlic
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp sea salt flakes
  • cracked black pepper
  • 2 large wholemeal flatbreads
  • 1 Tbs extra virgin olive oil
  • 2 lemons, halved
  • 1/2 cup (140g) natural Greek-style yoghurt
  • 2 Lebanese cucumbers, shredded
  • Micro (baby) flat-leaf parsley leaves, to serve

How to make it:

  1. Place the turkey, zucchini, garlic, cumin, coriander, salt and pepper in a large bowl and mix to combine. Roll 2 tablespoons of the mixture into a patty and repeat with remaining mixture to make about 16 patties. Thread 2 patties each onto sets of 2 skewers. Set aside. Preheat a char-grill pan or barbecue to medium heat.
  2. Lightly brush each of the flatbreads with oil and cook in batches for 1 minute on each side or until charred. Set aside and keep warm. Brush the skewers with the remaining oil and cook in 2 batches, for 6 minutes each side or until cooked through.
  3. Cook the lemons, cut-side down, for 4 minutes or until charred.
  4. Place the yoghurt in a small bowl, drizzle with oil and sprinkle with salt and pepper. Serve the skewers with flatbread, yoghurt, cucumber, lemon and parsley.

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