spiced turkey skewers

  • 700g turkey mince
  • 1 zucchini (courgette), grated
  • 3 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon sea salt flakes
  • cracked black pepper
  • 2 large wholemeal flatbreads
  • 1 tablespoon extra virgin olive oil, plus extra to serve
  • 2 lemons, halved
  • ½ cup (140g) natural Greek-style (thick) yoghurt
  • 2 Lebanese cucumbers, shredded
  • micro (baby) flat-leaf parsley leaves, to serve
  1. Place the turkey, zucchini, garlic, cumin, coriander, salt and pepper in a large bowl and mix to combine. 
  2. 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. 
  3. Preheat a char-grill pan or barbecue to medium heat. Lightly brush each of the flatbreads with oil and cook, in batches, for 1 minute each side or until charred. Set aside and keep warm. 
  4. Brush the skewers with the remaining oil and cook, in 2 batches, for 6 minutes each side or until cooked through. Cook the lemons, cut-side down, for 4 minutes or until charred.
  5. Place the yoghurt in a small bowl, drizzle with oil and sprinkle with salt and pepper. Serve the skewers with the flatbread, yoghurt, cucumber, lemon and parsley.  Serves 4.
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