Ingredients
Method
1.Combine turkey, breadcrumbs, onion, garlic and spices in a large bowl. Roll 2 tablespoons of mixture into long oval shapes; you should have 12. Place koftas on a baking-paper-lined oven tray; refrigerate for 1 hour.
2.Make fig and brown rice pilaf. Heat oil in a large saucepan over medium-high heat; cook onion and garlic, for 3 minutes or until soft. Stir in rind and spices; cook for 2 minutes. Add rice; stir to coat. Add stock; bring to the boil. Reduce heat to medium; cook, covered, for 8 minutes. Remove from heat; stir in figs and spinach. Season to taste.
3.Meanwhile, insert a skewer into each kofta; brush kofta well with oil. Cook kofta on heated grill plate (or grill or barbecue) on medium-high heat, turning occasionally, for 8 minutes or until cooked through.
4.Serve kofta with pilaf.
Turkey meat deserves to be embraced beyond festive eating as it is a very rich source of protein in relation to kilojoules, also all B vitamins are present in the meat, alongside iron and minerals. You can use chicken mince instead. You will need to soak 12 bamboo skewers in water for about 30 minutes before you start this recipe.
Note
