Entrées
Huli Huli Style Turkey Kona Bowl
Turkey Kofta
1
plate
Serving Size
25
mins.
Prep Time
60
mins.
Total Time
In this Lebanese version of the kebab, Middle Eastern flavors come together in a tempting dish full of aromatic spices. Add a heavier sprinkle of red pepper flakes for extra heat. Alternatively, serve with hummus in place of the roasted garlic sauce.
Ingredients
Turkey Kofta
Yield: 20 oz.
½ cup(s)
Onion, chopped
¼ cup(s)
Breadcrumbs, soft
¼ cup(s)
Flat-leaf parsley, chopped
2 tsp.
Red pepper flakes
½ tsp.
Cumin, ground
½ tsp.
Salt
½ tsp.
Coriander
¼ tsp.
Allspice
¼ tsp.
Paprika
3 ea.
Pita or naan bread, 5 inches wide
⅓ cup(s)
Cucumber-Tomato Salad
—
Roasted Garlic Sauce, a drizzle
Directions
- 1. Combine all ingredients except the pita, salad and sauce in a large bowl and mix gently.
- 2. To make skewers, mold 5 ounces of turkey mixture around skewer sticks and grill until the turkey reaches 160°F.
- 3. To make balls, mold the turkey mixture into 3-ounce balls and bake at 425°F, until the turkey reaches 160°F.
- 4. Spread the Cucumber-Tomato Salad on a pita. Top with 2 kofta skewers or 2 kofta balls. Drizzle with Roasted Garlic Sauce.
- 5. Serve.
Ingredients
Cucumber-tomato Salad
Yield: 2 cups
1 tbsp.
Lemon juice
½ tsp.
Oregano, dried
¼ tsp.
Tarragon, dried
¼ tsp.
Salt
2 tbsp.
Olive oil
1 cup(s)
Cucumber, chopped
1 cup(s)
Tomato, chopped
Directions
- 1. In a small bowl, whisk together the lemon juice, oregano, tarragon and salt.
- 2. Slowly whisk in the oil until combined.
- 3. Stir in the cucumber and tomato until combined.
- 4. Reserve the salad until ready for use.
Ingredients
Roasted Garlic Sauce
Yield: 1 cup
2 head(s)
Garlic, roasted
1 cup(s)
Yogurt, plain
½ tsp.
Lemon zest
½ tsp.
Fresh mint, chopped
½ tsp.
Honey
—
Salt, to taste
—
Black pepper, freshly ground, to taste
Directions
- 1. Squeeze the garlic out of cloves, then place in a food processor and puree.
- 2. Add the yogurt, lemon zest, mint and honey.
- 3. Process until the mixture is smooth and combined.
- 4. Season to taste with salt and pepper.
- 5. Let the sauce stand for 10 minutes to allow the flavors to blend before serving.
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