Turkey Kofta with broiled zucchini / mint yogurt sauce

After making my 10th meal, a full meal, plating a dinner (!), I cannot sing the praises of Cook Smarts any louder (!)! My confidence with serving a dinner has grown exponentially! We haven’t loved every single complete meal, that’s for certain, but we have greatly enjoyed having a complete meal at dinner. Formerly we would save our extravagant cooking for the weekends. Our week night meals were very simple. (Imagine: chicken thighs and peas, a lot, not saying that’s what happened, but you could imagine. Sometimes we’d add garlic powder or Italian seasoning to this hypothetical chicken.)

Now, we’ve enjoyed a different vegetable every night! In addition to that we’re incorporating a variety of proteins as well!

If I read the directions properly ahead of time I would have realized I could have made the turkey kofta’s a day in advance (!) this would have saved me some time at dinner prep Wednesday evening, oh well!

I’d like to share with you my favorite method to chop: mint, basil, parsley, spinach, etc. I learned this technique from Gordon Ramsey.

You stack all of your leaves together flat in a pile,

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Then you roll them up as tightly as possible.
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And carefully slice with a knife. Easy peasy and you have similar sized pieces as your final product!

This yogurt sauce was really delicious. I made a few substitutions: coconut milk yogurt (minimal to no flavor difference) and fresh dill instead of dried. Also you might be interested to note that I actually made the yogurt sauce a day early. I have a conference on Wednesday so I knew my time/energy might be reduced and this component lent itself to making ahead.

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INGREDIENTS

Turkey Kofta:

  • Green onions – 1/2 stalk, green and white parts chopped and combined (I used a whole stalk)
  • Turkey, ground and lean (sub any ground meat) – 5/8 lb (I eyeballed this and probably landed closer to 6/8 lb)
  • Panko breadcrumbs – 1/8 cup
  • Italian seasonings – 1/4 tsp
  • Salt – 1/4 tsp
  • Black pepper – 1/8 tsp
  • Pine nuts (sub chopped walnuts) – 1/8 cup (eye balled)
  • Oil, cooking – 1/2 Tbsp
  • Stock, any type – 1/4 cup (I used chicken broth)

Mint Yogurt Sauce:

  • Mint, fresh – 5 leaves, finely chopped
  • Lemons – 1/4, zest of
  • Yogurt, Greek or plain – 1/2 cup (I used non-dairy coconut milk yogurt, yum)
  • Honey – 1/2 tsp
  • Cumin, ground – 1/16 tsp
  • Dill, dried – 1/8 tsp (I used fresh and eye balled it)

Crispy Zucchini Spears:

  • Zucchini (buy the smallest you can find) – 1/2 lb, quartered lengthwise into spears (I cut it in half and then sliced it as close to evenly as possible, but I ended up with more than quarters)
  • Oil, olive – 1/2 Tbsp
  • Honey – 1 tsp
  • Panko breadcrumbs – 1/8 cup

*Recipe from Cook Smarts subscription service

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