I remember the first time I used coriander, I thought it was so fragrant, almost with a hint of citrus. After eating the dish I had a very profound revelation, “wow, this tastes a little like cilantro.” My family, still to this day, makes sure that I know coriander is the seed which grows cilantro. You make one little mistake….
Ground Turkey Kofta
- 2 pound Ground Turkey
- 1 teaspoon Garlic salt
- ½ teaspoon Onion powder
- 1 tablespoon Coriander
- 1 teaspoon Cumin
- 1 teaspoon Cinnamon
- ¼ teaspoon Allspice
- ½ teaspoon Ground ginger
- ½ Oregano
- ¼ teaspoon Paprika
- Mix all the spices into a large bowl, then add your meat.
- Traditionally, Kofta is made with lamb, but I use ground turkey for a lot of my dishes.
- Once combined, form into a kabob that looks kind of like a corn dogs. The reason I like using onion and garlic powder instead of the more traditional grated onion/garlic, is that it's easier to form the meat on the skewer (Oh, and I love using metal skewers.) You can purchase something similar through Walmart (Metal BBQ Skewer Set)
- Put the kabobs on your grill over medium high heat. Turn a couple times during cooking and remove after 10 minutes.
- Ok, for serving, this is a total Midwest thing but ranch goes on everything here, and the Kofta goes great with ranch as a dipping sauce. Or you can try it with my tzatziki sauce.