Turkey-köfte from the grill
easy
60 mins
60 mins
Ingredients
- 1 washer Toast
- 2 Garlic cloves
- 2 medium-sized onions
- 500 g Turkey minced meat
- 1/2 TEASPOON ground cumin
- 1/2 TEASPOON Chili Flakes
- 1 egg (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Olive oil
- 250 g Greek cream yoghurt
- 2 TABLESPOONS Pesto (glass)
- 1 Cucumber
- 2 Tomatoes
- 5-6 Stem(s) Marjoram
- 150 g Feta cheese
- 50 g pickled peppers
- 3 TABLESPOONS Vinegar
- 1 TEASPOON Sugar
- 4 Wheat bread pockets (approx. 67 g each)
- 12 wooden skewers
Directions
- 1
Soak toast in cold water. Peel and finely chop the garlic and 1 onion. Squeeze the bread. Knead bread, minced meat, onion, garlic, cumin, chilli flakes and egg well for at least 5 minutes until the mixture has a doughy consistency. Season with salt and pepper. Divide the minced meat into 12 portions with moistened hands, form into elongated meatballs and place on 12 wooden skewers
- 2
Carefully place the skewers on the hot, lightly oiled grill and grill for 10-12 minutes while turning. Mix yoghurt and pesto, season to taste with salt and pepper
- 3
Wash and clean the cucumber and tomatoes and cut into small pieces. Wash marjoram, put 1-2 stems aside for garnishing. Remove leaves from remaining stems, chop finely. Peel 1 onion and cut into thin rings. Dice feta cheese, cut pepperoni into rings. For the vinaigrette season vinegar with salt, pepper and sugar and fold in 3 tbsp. oil.
- 4
Toast bread pockets or warm them up on the grill for 2-3 minutes. Mix salad ingredients and vinaigrette. Arrange skewers, warm bread pockets, pesto yoghurt and salad. Garnish with marjoram
Nutrition Facts
670 kcal
50 g
30 g
48 g
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