Turkey Kofta with Pistachio Feta and Harrisa Yogurt

Turkey Kofta with Pistachio Feta and Harrisa Yogurt

• 1 1/4 cup full fat plain yogurt, divided

• 1 tsp. harissa

• Juice and zest of 1 lemon

• kosher salt

• 1 lb ground turkey

• 1/4 onion, grated

• 1 cup fresh herbs such as mint, parsley, dill, or cilantro, divided

• 1 tsp. ground cumin

• 1/2 tsp. ground cinnamon

• 8 oz. feta cheese

• 3/4 cup pistachio, shelled and roasted

• 1/4 cup olive oil

Preheat an oven to 375°F. Place a grill pan in the oven while it preheats.

In a small bowl combine the yogurt, harissa paste, lemon juice and zest, and large pinch of salt. Scoop out 1/4 cup of the yogurt mixture and place in a large bowl. Place the remaining yogurt in the fridge until ready to serve.

In the large bowl with the 1/4 cup yogurt, add the turkey, onion, and cinnamon. Mix very well. Take about 1/4 cup of the meat mixture roll it in a ball then gently press around the wooden skewer, Repeat with remaining skewers and meat.

Carefully remove the grill pan from the oven. Place the turkey kofta on the grill pan and return to the oven. Cook for 11 to 13 minutes, flipping halfway through.

Make the pistachio feta by placing the pistachios, remaining herbs, and oil in a food processor. Pulse until the texture of a pesto - smooth by still slightly chunky. Place in a bowl. Fold in feta and remaining yogurt.

Serve kofta with the harissa yogurt, pistachio feta, and sliced cucumbers, and tomatoes.