Persian Turkey Kofta Kebabs

1. 1

   In a large bowl combine until evenly blended the ground turkey, onion, garlic, parsley, breadcrumbs, spices and seasoning.

2. 2

   Divide into evenly sized portions, I used a medium spoon to scoop the meat out.

3. 3

   Should give you about 12-14 koftas.

4. 4

   Roll into log shaped ovals.

5. 5

   Place on parchment paper and refrigerate for at least 30 minutes.

6. 6

   If choosing to use wooden skewers, soak them in cold water for at least 30 minutes before grilling.

7. 7

   When ready preheat grill to high.

8. 8

   Carefully insert the skewers through the meat.

9. 9

   Grill for 10-15 minutes on indirect heat turning occasionally, until meat is no longer pink.

10. 10

    While the koftas are grilling, whisk together the lemon juice, olive oil salt and pepper.

11. 11

    Add the spinach, onion and toss to lightly coat the leaves in dressing.

12. 12

    To serve either, fill the pita bread with the koftas and top with spinach or serve with the spinach on the side.

13. 13

    As I said you can also serve without pita bread.

14. 14

    I made my pita breads at home but you can buy yours from your local grocer if you prefer.

15. 15

    Recipe attached here.

* Per serving · 4 servings · Values may vary.