I grew up eating this Irish classic, Kofta. Alright, maybe it’s not an Irish classic but I did eat plenty of these kebobs back home when I was younger usually after many pints in the pub. You’d have to be a little locked to eat them coz they aren’t the prettiest looking things clearly.
Typically Kofta is made with lamb or beef but I prefer to use turkey to lean it up. A great tip is to I use half white meat & half dark meat because the dark meat not only adds extra flavour but the added fat in the dark meat keeps the kofta moist. I also prefer to make skewered balls vs logs for obvious reasons. You know what they say, you eat with your eyes first.
1 lb ground turkey (1/2 white, 1/2 dark or all dark if you prefer)
2 tsp ground cumin
2 tsp ground coriander
1 small white onion – fine dice
2 cloves garlic – minced
Preheat oven to 400°F
Saute onion in olive oil medium hot pan for 1 minute. Add garlic & spices and cook for another 3 mins, stirring until softened but not colored. Let cool. Add to turkey along with pinch salt and pepper. Mix thoroughly. Roll into mini meatballs and skewer on 6″ skewers.
Preheat grill pan and sear the skewers on all sides.
Lay on oven tray and cook for 8 mins.
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