I wanted to make something a little different with turkey rather than just the regular chilli pot. I found this recipe on www.skinnytaste.com.You can make these on the barbecue, in a skillet, on a bbq stick or off the stick.

Scroll to the bottom for a super quick and easy recipe for Mad Greek Rice as well as a link to my Tatziki Sauce.

One of my favorite Mediterranean restaurants serve up the best kefta kabobs ever! I had to recreate my own so I could have it any time. So simple, and the flavors are easy to match.

A tasty and simple middle-eastern meatball. Contrary to popular belief, meatballs are not only an Italian dish. Throughout history, many nations and cultures have laid claim on the humble meatball. The meatball now has many variations which accommodate different tastes, ingredients, and even religious traditions.Meatballs have been found in many parts of the world. In Asian, Middle Eastern and North African cooking the kofta is found in rissoles, croquettes, and dumplings, where they are made of ground or mashed meat, which is mixed with ingredients such as rice, bulgur or vegetables. In India, koftas can be made with fish, or even without meat, using only veggies. Kofta may also have a spicy filling and contain nuts, cheeses, or egg.And Turkey boasts of over 80 types of meatballs, each type made just a bit differently according to its region of origin!This dish completely supports my motto_ 'Food is comfort'!_ But it has to be good, healthy and wholesome. A fusion of flavors to arm us for the next exciting roller coaster ride.These meatballs are made with lean ground beef, infused with freshly chopped parsley and other aromatic spices. They are succulent and full of flavor. And a sure hit with your little ones. Do try.

This is a meat dish that my Dad apparently ate a lot when he lived in Turkey.I re-arranged the recipe so that's easy to create at home.Since Turkey is a Muslim country they don't eat pork. Therefore if you want to make authentic kofta you should try making them with minced beef or mutton.The key to this recipe is to keep mixing the ingredients together until the mixture becomes sticky.You can adjust the amount of cumin powder and red pepper to achieve the level of spiciness that's best for you.Kofta aren't traditionally eaten with sauce or condiments so it's best to flavour them well before cooking. Recipe by Tommy530

MY VERSIONCRISPY YET TENDER AND JUICYFLAVOURFUL KOFTAINSPIRED BY ALLRECEIPE.COMLOVING IT

Easy delicious lamb kaftas. They can be eaten by themselves, with flat bread, flavoured rice, or a simple Salad.

Dorper Lambs are the only meat lambs approved to carry the designation lamb beyond 12 months because they maintain their tenderness into the second year. We just butchered a big lamb from last year’s spring, 106 pounds of tender meat, enough for the year. We mince lamb meat and mince beef to make kebabs the size of american hotdogs, 2 ounces, 57 grams. The meats are mixed with spices and sparkling water and baking soda which marinade and tenderize the meats when rested overnight.These kebabs were broiled medium rare, half of them broiled on barbecue and other half broiled in air fryer. Both are delicious. We keep them in the fridge to reheat for luncheons and dinners with tzaziki sauce and puffed new harvest potatoes, or spicy green mango in pepper sauce.#GlobalApron

Whats special about this dish is that its easy to make. Definitely fulfilling and makes a perfect last minute dinner. Also, whatever is left you can freeze for later. Stays up to 2-3 months in the freezer. Did I say its under 30 minutes to make ! Pair it with a salad, rice and sautéed vegetables, or even in a pita 🥙 pocket; the options are infinite.