Turkish Kofta Kebabs With Minted Yogurt and Carrot, Cumin Salad

Recipe by Ppaperdoll
READY IN: 8hrs 40mins
YIELD: 8 kebabs




  • Soak skewers in cold water for half and hour.
  • Add lamb, onion, garlic, chilli and parsley to a bowl. Season with salt and pepper. Mix with hands until all is combined.
  • Divide into 8 portions and mould into sausage shapes around skewers. Chill for minimum of 30 minutes or overnight.
  • For the minted yogurt, mix yogurt with mint. Season to taste with salt and pepper, and set aside.
  • For carrot and cumin salad, peel and shred the carrot and turnip in a food processor. Toss into a bowl with oil, cumin and lemon juice.
  • Brush koftas well with oil and lightly oil a griddle or frying pan. Fry koftas in batches over medium heat in a preheated pan about 5 minutes until browned all over and cooked through.
  • Layer tomato slices, then salad then koftas onto 4 plates. Serve yogurt along side.