Grilled Turkey Kofta with Mint Yogurt & Chopped Salad

Ingredients

• 1/4 cup (40 g) red onion, finely chopped
• 3 oz (85 g) ground turkey, 93% lean
• 2 tbsp (14 g) ground flaxseed
• 1 tsp (2 g) ground cumin
• a pinch of fine sea salt and black pepper
• 2 tbsp (8 g) fresh parsley, chopped
• 1 tsp (5 ml) olive oil
• 1/4 cup (61 g) plain Greek yogurt, 0%
• 1 tbsp (1.5 g) fresh mint, chopped
• 2/3 cup (89 g) cucumber, diced
• 1 medium (123 g) tomato, diced

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Grate the onion and wring it out hard in a cloth; wet onion is why koftas slide off the skewer. Work the turkey with the onion, flaxseed, cumin, salt, pepper and parsley for 2 minutes, until sticky. Shape onto two skewers and chill 15 minutes.
2. Brush a grill pan with the oil and cook the skewers over medium-high heat for 4 minutes a side, without moving them, until they reach 165°F (74°C) inside. Serve with the yogurt stirred with the mint, and the cucumber and tomato.