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
- 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. 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.
- 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.
- 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.
© DONNA HAY GROUP
