Sunday, 22 November 2015

Turkey köfte kebabs with harissa sauce

You'll find the original recipe in the new collection of Slimming World Best-Loved Extra Easy recipes cookbook, though, as usual, we've made some minor adjustments.

Serves 4


800g lean turkey mince
1 tsp ground cumin
2 tsp ground coriander
2 tsp sweet smoked paprika, plus extra to sprinkle
2 garlic cloves, crushed
large handful of finely chopped fresh mint, plus extra to garnish
fat-free natural yogurt to serve

For the harissa sauce:
2 garlic cloves, crushed
1 onion finely chopped
2 x 400g cans chopped tomatoes
2 tsp harissa spice mix
1 tbsp tomato puree
salt and freshly ground black pepper


First put all the sauce ingredients into a saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 30-40 minutes or until the sauce has thickened, stirring occasionally. Season to taste and keep warm.

Meanwhile, put the turkey, cumin, coriander, paprika, garlic and mint into a bowl. Season to taste and mix well. Divide into 24 portions and, using wet hands, roll each portion into a ball. Thread eight metal skewers (or use wooden skewers that have been soaked in water for 20 minutes to stop them burning) with three balls each (as you can see, we can't count).

Preheat the grill to medium-high.

Put the skewers on the grill rack and grill for 8-10 minutes or until lightly browned and cooked through, turning once.

Divide the harissa sauce between plates or shallow bowls and top each one with two köfte skewers. Wisk the yogurt until smooth and drizzle over the köfte, then sprinkle with the extra paprika and mint.

Serve hot with couscous and your favourite vegetables or salad.

Köfte can be made up to 24 hours ahead and kept in the fridge until you're ready to cook.

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