Turkey Kefte & Whipped Ricotta
Backing it up and making sure I didn’t short you all on your nightly kitchen inspo. #CookingforCorona night 6 is here! A delightful combination of middle east and mediterranean cuisines that’s a good way to shake it up in the kitchen. This one takes less than 30 minutes to whip up and I think you’ll love the unique flavor action. Let’s do it to it.
What You Need:
1 lb. ground turkey
1/2 yellow onion (suuuper finely chopped - or even grated)
1 tbsp cumin
1 tsp cinnamon
2 tbsp fresh mint (also finely chopped)
1 tsp red peper flakes
1 tbsp garlic salt
1 tbsp black pepper
1 cup feta
1/4 cup plain greek yogurt
1/2 cucumber
Handful of cherry tomatoes
2 tbsp sweet chili sauce
Course sea salt
Olive oil
Make It Happen:
Pre-heat the oven to 425 and line baking sheet with foil - lightly greasing with oil.
Add the ground turkey, finely chopped onion, and all the herbs and spices to a bow - mix thoroughly.
Coat your hands in olive oil (to prevent from sticking) and begin to form torpedoes with the meat mixture, placing each on the greased baking sheet and stick it with a skewer.
Once you use up all the meat, place in the oven for about 25 minutes - flipping halfway through.
Meanwhile, make your cucumber salad. Start by washing, peeling, and slicing your cucumber. Then do the same with the cherry tomatoes.
Add to a small bowl with the sweet chili sauce, salt, and 1 tbsp olive oil. Mix thoroughly and set aside.
Finally, whip that feta!
Add feta and yogurt to a bowl and whip together until light and fluffy using either a food processor or hand held electric mixer. This takes a while to break up the feta clumps so patience is key!
Plate it: Spread the whipped feta across a plate, add the fete kabobs on top, then scoop a spoonful of the cucumber salad on the side.
I served mine with naan, but it would be great with Basmati rice and beans or lentils too! As always, do ya thang!
