Ingredients
- 6 tablespoons olive oil
- 3 tablespoons tomato paste
- 1 small red onion
- finely grated
- 3 cloves garlic
- finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cayenne powder
- Salt
- Freshly ground black pepper
- 1 1/2 pounds ground turkey
- 90 percent lean
- 1/4 cup finely chopped flat-leaf parsley
- 1 lemon
- juiced
- 1/2 pound baby spinach
- washed and dried
- Pita bread
- lightly toasted
- 1 small red onion
- halved and thinly sliced
- 1 cup Greek yogurt
- 1 Granny Smith apple
- cored and finely diced
- 1/2 teaspoon kosher salt
- Pinch ground cinnamon
- Pinch cayenne pepper
Instructions
- Whisk together 2 tablespoons of the oil, tomato paste, onion, garlic, cumin, cinnamon, allspice, cayenne, and salt and pepper in a large bowl.
- Add the turkey and parsley and using your hands, gently mix until combined.
- Cover the mixture and refrigerate for at least 1 hour to allow the flavors meld.
- Can be made 8 hours in advance and refrigerated.
- Heat the grill to high.
- Divide the mixture into 12 equal portions and roll into balls.
- Gently press down on the top of each patty to flatten slightly.
- Brush the patties on both sides with 2 tablespoons oil and season with salt and pepper.
- Grill the kofte until golden brown on both sides and cooked through, about 3 minutes per side.
- Whisk together the lemon juice and remaining 2 tablespoons of oil in a large bowl and season with salt and pepper.
- Add the spinach and toss to lightly coat the leaves in the dressing.
- Fill each pita with 3 of the patties, top with spinach, red onions and raita.
- Place a patty Transfer the spinach to a platter and arrange the kofte on top of the leaves.
- Top each patty with some of the raita.
- For the apple raita:
- Stir together the yogurt, apple, salt, cinnamon and cayenne in a small bowl.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Cook's Note: This can be made 2 hours in advance.
← Back to all recipes