Wednesday, 20 May 2015

coriander turkey kebabs with feta, quinoa & cous cous salad.


Although the weather hasn't been great since my latest picnic ideas, I'm determined to continue with the Spring Summer theme until that sun is back for good. Enter: a barbecue recipe challenge with Co-op Food. Mixing a great flavour combo of turkey and coriander, I made turkey kofta kebabs to go with a feta, cucumber, red onion, quinoa and cous cous salad.




Turkey thigh mince is great in kebabs and burgers as it's a really lean meat which still has lots of flavour. I also grabbed some cous cous and quinoa from the wholefoods section to create a mix of wholesome grains for the base of my salad. 

Shopping list.
(Serves two, with two kebabs each)

For the kebabs
♥ 415g turkey mince
♥ Two garlic cloves, crushed
♥ 1/4 small red onion, chopped
♥ One spring onion, chopped
♥ A handful of fresh coriander, roughly chopped
♥ One free range egg
♥ 30g plain flour
♥ Salt and pepper to season
♥ Metal skewers

For the salad
♥ 60g quinoa
♥ 60g cous cous
♥ Two spring onions, chopped
♥ Half a cucumber, chopped
♥ 100g feta cheese, cubed
♥ 1/4 small red onion, chopped
♥ A small handful of fresh coriander, roughly chopped
♥ Salt and pepper to season


Step one. Mix together the turkey mince with the onion, garlic and coriander. Add in the egg and combine. I also added some flour to help bind as it can be a little sticky.

Set aside in the fridge for at least 30 minutes. You could do this a few hours ahead of your BBQ.


Step two. Boil a kettle and pour half into a saucepan. Bring to the boil and simmer the quinoa in the pan for 15 minutes.

Step three. Use the rest of the boiling water to pour over the cous cous, in a separate bowl. You will need just enough to cover the cous cous. Leave aside for 5-10 minutes and it will have absorbed the hot water.



Step four. When the quinoa is cooked, drain and pour over cold water. 

Step five. Mix together the cous cous, quinoa, salad and feta. Season to taste with salt and pepper.

You could also set this aside in the fridge, or make the night before, for when your guests come.



Step six. When you're ready to serve, cook the kebabs for 10 minutes each side, until browned and cooked through. I just did them in the pan - our BBQ isn't quite out yet!



Step seven. Serve up layered on a generous helping of the cous cous quinoa salad mix. Perhaps even with some extra coriander (my fave!) 



What are your go to barbecue recipes? Have you got your BBQ out for the Summer yet?

Note: Post in collaboration with Central England Cooperative. All recipe and photography is my own.

3 comments:

  1. This looks so light and delicious, perfect summers lunch! Love a good kebab - and with fresh coriander as well... yum! x

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  2. Yum! This is going on the next week's menu plan for dinner one of the nights.

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  3. I love Turkish food but it never occurred to me to use turkey mince instead of lamb in my kebab and kofte recipes. Sounds like a good way to go low fat! Thanks for the inspiration.

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