Ingredients
1
lb / 453 gr ground turkey
2
scallions, finely chopped
1
green chile, stemmed, seeded and finely chopped
1
large egg, lightly beaten
3
tbsp chopped pistachios
1
handful fresh parsley leaves, chopped
1
tsp fine grain sea salt
4
medium tomatoes, halved
4
garlic cloves, unpeeled and smashed
1
tbsp raw coconut palm sugar (or honey or regular brown sugar)
1
cup / 250 gr Greek yogurt
1
tbsp tahini (sesame paste)
2
tbsp freshly squeezed lemon juice
1/2
tsp fine grain sea salt
Directions
2.
Place all ingredients in a large bowl and mix until well combined.
3.
Scoop 2 heaping tablespoons of turkey mixture and with damp hands form the mixture into 16 ovals about the size of an egg (2 on each skewer)
4.
Place onto a plate and refrigerate for 30 minutes to harden (be careful when lifting the skewers though, as the koftas tend to fall off.)
5.
Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates).
6.
Grill the koftas about 6 minutes per side (or until an instant-read thermometer inserted in the center registers 165°F.)
7.
Roasted Red Chili Sauce
8.
Preheat oven to 350°F (180°C) and place a rack in the middle.
9.
Place red chiles, halved tomatoes, halved onions, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with a bit of salt.
10.
Roast in the oven for about 25 minutes.
11.
Remove from the oven and let cool for a couple of minutes.
12.
Peel onions and garlic and place them in the bowl of a food processor with roasted red chiles, roasted
13.
tomatoes, sugar, tomato paste, and vinegar. Season with salt and pepper and pulse until smooth.
15.
Combine yogurt, tahini, lemon juice, cumin, and salt in a small bowl.
16.
Note. You may find easier to grill the koftas without skewers, I prefer to use the skewers but it’s a matter of personal preference.
17.
You can also bake the koftas in the oven at 400°F (200°C) for about 20 minutes (the last 2 minutes brown the top carefully under a broiler.)
By
Lior
