Kefta Turkey Kebabs with Pomegranate Syrup
Ava's favorite cooking podcast is by Lynn Rossetto Kasper. This recipe is adapted from their How to Eat Supper cookbook.
- 4 tbsp olive oil
- 1 large onion, finely chopped
- 1 c. grape tomatoes, halved or 1 large tomato, diced
- salt and pepper
- 2 large cloves garlic, finely chopped
- 1 lb. ground turkey
- 2 tbsp chopped parsley
- 1 tsp Crossover Spice (1/4 c. ground cumin, 1/2 c. ground coriander, 2 tbsp fresh ground black pepper)
- 1 egg
- 1/2 c. bread crumbs
- 1/4 c. dry white or red wine or apple cider
- chopped scallion to garnish
- Pomegranate molasses to drizzle
Heat 2 tbsp of olive oil in a skillet. Add onions and tomatoes with generous sprinkles of salt and pepper. Saute over high heat, stirring frequently, until onions begin to brown, about 3 minutes. Add the garlic and saute another minute. Remove skillet from heat. Scoop half of the mixture into a large bowl and the rest into a relish dish.
Add ground turkey, egg, bread crumbs, parsley, 1/4 tsp salt, 1/8 tsp pepper and wine to the large bowl with mixture. Blend well and shape into small balls. You can also cook these on skewers or as patties. Pan fry until cooked through. Drizzle with pomegranate molasses and scatter with chopped onions.
- Valerie
