Pre-soak eight long bamboo skewers in water (to prevent them scorching).

Mix all the ingredients together in a bowl with your hands and form into eight bullrush shapes, pressing them onto long bamboo skewers and setting them aside on a plate until you are ready to cook them. Note: Turkey mince is extraordinarily bland, and as such you will need plenty of salt and pepper to lift the flavour, something like three to four teaspoons of salt maybe depending on taste. You'll need to add a teaspoon at a time and just taste a smidge of the mixture on the tip of your tongue to see if it is flavourful enough.

Heat up the barbecue or an oiled griddle. Cook the turkey kofte for about two minutes on each of the four sides, i.e. eight minutes in total or until cooked right through. Mine needed longer than the two minutes per side, probably because mine were not what you would call 'slimline'.

For the Middle East Potatoes (Serves 2, generously)

Olive oil, about 5 - 6 tbsp
About 10 small waxy potatoes, quartered
One small onion, diced quite small
2 garlic cloves, finely chopped
1/2 tsp ground coriander
1/2 tsp cumin
A little cayenne pepper, to taste
a handful of chopped coriander
sea salt and freshly ground black pepper
the juice of half a lime

Heat the oil in a frying pan or pot and add the onions. Saute until translucent, then add the garlic. Cook until fragrant.
Add the cubed potatoes and fry, trying to ensure that they brown on each side a little. You may have to keep scraping the pan occasionally and be prepared to add a little more olive oil if sticking is a problem.
Once the potatoes are part way cooked add the rest of the ingredients, except the chopped coriander and the lime. At this point I stirred the mixture and covered mine on a low heat to steam the potatoes into cooking completely. You should cook the mixture until the potatoes are soft but not disintegrating. Check for seasoning, then add the coriander and the lime.

For the yoghurt, cucumber and coriander dip:

200ml greek yoghurt
salt and pepper to taste
slices of cucumber
1 tbsp of coriander
a squeeze of lime juice

Combine the ingredients in a small bowl and check seasoning. Set aside.


To serve, place the kofte on a plate, still skewered if you like (I took them off the skewer for Lola and Finn) add some potato, some dip and some toasted pitta bread. Sweet chilli sauce, by the way, was on hand for those who need it.