This enticing dish is an ode to the art of grilling, where tender koftas are carefully threaded onto skewers, creating a visual and tasty masterpiece which the whole family will love.

INGREDIENTS & EQUIPMENT

Koftas

400g packet Ingham's Turkey Breast Mince

2 cloves garlic, crushed

1 ½ teaspoons each ground cumin,

Coriander and smoked paprika

½ teaspoon ground cinnamon

1 egg

¾ cup panko breadcrumbs

¼ cup finely chopped fresh parsley

Salt and pepper, to taste

4 metal skewers

Sides

4 small pita breads

2 tablespoons olive oil

3 Roma tomatoes, chopped

2 Lebanese cucumbers, chopped

½ small red onion, thinly sliced

¼ cup fresh mint leaves, torn

¼ cup toasted pine nuts

Juice of ½ lemon

1 cup Greek yoghurt

2 tablespoons finely chopped fresh mint

Lemon wedges, to serve

METHOD

1) To make koftas, combine all ingredients in a large bowl.  Season with salt and pepper. Using clean hands, mix well.
2) Shape 2 heaped tablespoons of mixture into a sausage shape, then repeat with remaining mixture to make 8 koftas. Thread two koftas onto each skewer.
3) Heat a barbecue grill plate or char-grill pan over high heat. Cook pita breads for about 1 minute on each side or until charred. Remove. Cover with foil to keep warm.
4) Brush koftas with half the oil. Cook on same heated barbecue plate, turning occasionally, for about 6-8 minutes, until browned all over and cooked through. Remove.
5) Meanwhile, combine tomato, cucumber, onion, torn mint, pine nuts, lemon juice and remaining oil in a large bowl. Toss to coat.
6) Combine yoghurt and chopped mint in a bowl.
7) Serve koftas on pita bread with mint yoghurt, salad and lemon wedges.

Download the recipe card for Manu's Turkey Koftas here: https://inghams.com.au/recipe/turkey-koftas/

Watch the video tutorial with Manu