Turkey kabobs with salsa

A GREAT SOURCE OF PROTEIN, WHIP UP THESE EASY KEBABS USING TURKEY MINCE AND FRESH HERBS FOR LUNCH, DINNER OR A SNACK.

INGREDIENTS FOR THE KEBABS (SERVES 4): 

• 600g turkey mince
• 1 small bunch flat-leaf parsley, chopped
• 1 small red onion, finely chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• 1 tsp salt
• Freshly ground black pepper
• Wooden skewers, soaked in water beforehand

INGREDIENTS FOR THE SALSA: 

• 4 large vine tomatoes, cored and diced
• 1/2 small red onion, finely chopped
• 2 tbsp distilled vinegar
• 1 pinch caster sugar
• 1 small bunch coriander, finely chopped
• Salt, to taste

FOR SERVING: 

• 250g low-fat Greek yoghurt
• 1 small clove garlic, finely chopped
• 1/2 lemon, juiced
• 4 white pitta breads

METHOD FOR THE KEBABS: 

1. Preheat the grill to hot. Scrunch together all the ingredients for the kebabs in a large mixing bowl, seasoning with freshly ground black pepper to taste.
2. Divide the mixture into eight and shape into rough kebabs, threading them onto the skewers.
3. Arrange on a grilling tray and grill for 8-10 minutes, turning frequently, until golden on the outside, and no longer pink in the centre.
4. Remove from the grill and cover loosely with aluminum foil to keep warm.

 METHOD FOR THE SALSA: 

1. Thoroughly stir together all the ingredients for the salsa in a serving bowl. Season to taste with salt before covering and chilling until needed.

METHOD FOR SERVING: 

1. Stir together the yoghurt, garlic, and lemon juice with a little salt to taste.
2. Warm the pitta breads under the grill before serving with the kebabs, yoghurt sauce, and prepared salsa on the side.