Kabobs:
1lb(454g) ground turkey
¼ cup (60mL) mint, finely chopped
1 green onion, finely chopped
1tsp(5mL) ground cumin
1tsp(5mL) ground coriander
1 clove garlic, minced
¼ tsp(1.25mL) chili flakes
Salt and pepper to taste
¼ cup(60mL) black sesame seeds (optional)
16 6 bamboo skewers
Raita:
1 cup (250mL) plain yoghurt
½ English cucumber, skin on, grated
¼ cup(60mL) mint leaves, finely chopped
1 tsp(5mL) ground ginger
1 tsp(5mL) ground cumin
Salt and pepper to taste
In a medium-sized bowl combine kabob ingredients, except sesame seeds, and gently mix together. Remove a tablespoon of the mixture, shape into a patty and fry until cooked, approximately 5 minutes. Taste and adjust seasoning.
Divide the mixture into 16 portions. Form each portion around the top half of each skewer. Place on a lightly greased baking sheet and sprinkle with sesame seeds. Cook in a preheated 375ºF (190ºC) oven for 12-15 minutes or until fully cooked.
Meanwhile, in a small bowl, combine yoghurt, cucumber, mint leaves, ginger and cumin. Adjust seasoning with salt and pepper.
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