Turkey Kebabs with Tabouli and Hummus

  • 500g Fresh Turkey Mince
  • 1 small brown onion, grated
  • 1 lemon, finely grated rind and 2 tablespoons juice
  • 3 garlic cloves, crushed
  • 1⁄2 cup flat leaf parsley, finely chopped
  • 1⁄3 cup burghul
  • 1⁄4 cup lemon juice
  • 2 tablespoons olive oil
  • 1 cup flat leaf parsley, finely chopped
  • 1⁄2 cup mint leaves, finely chopped
  • 3 green onions, finely chopped
  • 2 tomatoes, finely chopped
  • 1 1⁄2 cups hummus
  • Lebanese bread, to serve

Combine turkey mince, brown onion, lemon rind, lemon juice, garlic and parsley in a bowl. Form mixture into 8 sausage shapes (koftas). Place on a large plate, cover and refrigerate until required.

Place burghul into a bowl. Cover with cold water and stand for 15 minutes. Drain and spread on paper towel. Transfer to a bowl.

To make tabouli, add lemon juice, olive oil, parsley, mint, onion and tomato in a large bowl. Stir until well combined.

Heat a barbecue hot plate on medium heat. Add oil and spread over hotplate. Cook koftas on hotplate for 4 minutes each side or until golden and cooked through. Serve koftas with Lebanese bread, tabouli and hummus. 

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Turkey Tips

  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • Defrost in the refrigerator only, not on the bench.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.