Fully loaded slimming world turkey kofta kebabs
Low fat turkey koftas with tzatziki and all the trimmings, perfect for any occasion
I’m a bit mad for a fakeaway. Is there anything more ultimate than a fully loaded kebab? I was approached recently by British Turkey to help them create some new healthy recipes and the first thing I thought of was these, cause HELLO, kebabs rock!
Turkey is awesome for many reasons outside of the ol’ Christmas magic. It’s low cost, super versatile and most importantly for slimming worldies, it’s low in fat. As in, REALLY low in fat. If you’re looking for a good weight loss this week, turkey is a great choice. So, enough chatting done, here’s how to make this ultimate syn free kebab.
Recipe serves 2 absolutely giant portions. In terms of equipment, you’ll need metal skewers, a frying pan, a grill and then a toaster for the pitta! Each serving is one healthy extra b choice for the wholemeal pitta and zero syns. If you’re being extra good or don’t have a healthy extra going spare, just, skip the pitta.
For the turkey koftas:
- 500g British Turkey breast mince
- 1 medium white onion
- 2 garlic cloves, coarsely chopped
- Half tsp salt
- 1 tsp ground cumin
- Three quarters of a tsp of ground coriander
- Half tsp dried chilli flakes
- 1 good sized handful fresh coriander leaves (stalks removed)
- Half a handful mint leaves (stalks removed)
For the tzatziki:
- Half a cucumber
- 1 garlic clove
- 1 handful fresh mint leaves, stalked removed
- 500g 0% natural yoghurt
- 2 medium wholemeal pitta breads
- Pickled shop bought cabbage or fresh cabbage in a little white wine vinegar
- Half a red onion, sliced very finely
- Pickled gherkins
- 1 medium tomato
First, you’ll need to prepare your koftas. Dice very finely your 2 cloves of garlic and one white onion. Ideally do this in a blender, to get it diced really small.
Fry this onion and garlic mix off in a little frylight and half a tsp salt on a low heat for 5-7 minutes, or until softening. At this point, add the cumin, chilli flakes and ground coriander for a minute further. Remove from the heat and allow the mixture to cool.
Meanwhile, blitz up your coriander and mint until it’s really finely chopped up (almost like a paste). I used my Zyliss for this, but very fine chopping will also work ok.
Put your coriander-mint mix in a bowl with your turkey mince and add the onion mix from your frying pan. Blend well with your hands until it’s all mixed in well.
Form your patties into golf ball sized balls and place carefully onto skewers. Each skewer should be liftable without the meat falling off. If it is falling off, try making the patties again but a bit smaller.
Clingfilm over your skewers and place in the fridge to marinate for at least 20 minutes.
Make up your tzatziki by de-seeding half a cucumber. Easiest way to do this is just to run a teaspoon gently down the middle and drop the seeds right into the bin. From there, grate your cucumber coarsely and squeeze out some of the liquid in your hand. Add in a clove of crushed garlic and a handful of finely diced mint leaves (avoid the stalks again). Put your mix in the fridge until you are ready to eat.
While everything is chilling in the fridge, prepare the rest of your kebab including slicing the onions, tomato, plus preparing the pickled cabbage and gherkins. Set to one side.
Turn on the grill to high and cook your koftas for 10-15 minutes until golden brown. You’ll need to turn them every 3-4 minutes to get an even colour and ensure they’re cooked through. Test one before serving by checking with a knife, as every grill is different - and this recipe is just based on my own!
Toast your pittas and load ‘em up with all the toppings and don’t forget your epic syn free tzatziki.
Enjoy. Please remember to tag me and British turkey on Instagram if you try this recipe and love it – we’re at @slimmingworldrecipes and @_JustWingItUK_ , and don’t forget the #JustWingIt hashtag!
Please note this recipe is part of a paid collaboration with British Turkey. That said, it’s still damn delicious. #AD