Lesley Waters' Turkey Koftas

Phil says: “Lesley is fabulous because her food always looks colourful, interesting and you just want to pick up your fork and eat it straight away. She is a clever chef who understands food, textures and colours. I think Lesley’s  koftas will prove popular with voters.”

This recipe was created for the Super British Turkey Challenge - click here to find out more.

Serves: 4

Ingredients

3 tablespoons olive oil
2 red onions, cut into wedges
1 large red pepper, thickly sliced
450g British turkey mince
1 egg
2 cloves garlic, crushed
1 tablespoon mild smoked paprika
150mls red wine
3 tablespoons good quality cranberry sauce
salt & freshly ground black pepper

sour cream & coriander leaves to serve

8 large metal skewers to cook

Method

Preheat the oven to Gas Mark 6/200°C/400°F.

In a large roasting tin toss the onions and red pepper with 2 tablespoons olive oil. Roast in the oven for 30 minutes.

Meanwhile, in a large bowl mix together the turkey mince, egg , garlic and paprika and season well. Divide the mixture in eight and using wet hands mould each into a 7-8cm sausage shape. Thread 2 sausages onto each kebab stick and place on a non-stick baking tray.

Drizzle the koftas with the remaining olive oil and roast in the oven for 18-20 minutes until lightly golden and cooked through.

Mix together the wine and cranberry sauce and pour over the roasted vegetables. Return to the oven for 12-15 minutes or until bubbling hot.

Serve the turkey koftas with the vegetables and a side dish of sour cream.