Mix with open fingers
Combine turkey, harissa, almond meal, oil, zest, parsley, cumin and 1 teaspoon salt. Stop mixing as soon as no dry patches remain.

Juicy turkey koftas with harissa warmth, lemon and hand-pressed ridges that blacken at the edges.

Turkey mince needs both fat and gentle handling. Olive oil keeps it succulent, almond meal gives a little grip and chilling helps the rough hand-shaped koftas stay on their skewers without turning dense.
Tick each step as you go. Built-in timers keep the important moments close.
Combine turkey, harissa, almond meal, oil, zest, parsley, cumin and 1 teaspoon salt. Stop mixing as soon as no dry patches remain.
Divide into eight portions and press around skewers in short, uneven cylinders. Chill for 10 minutes.
Heat a barbecue or grill pan to medium-high, then wipe the bars carefully with an oiled piece of kitchen paper.
Cook koftas for 9 to 11 minutes, turning carefully on each browned face, until cooked through.
Rest for 3 minutes. Squeeze over lemon juice and scatter with roughly torn mint.
Energy1,650 kJ
Protein42 g
Carbohydrate6 g
Fibre2 g
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