Lunch · Middle Eastern · 15 min
Grilled Turkey Kefta with Herbed Wild Rice and Fresh Cilantro Salsa
- Calories
- 960
- Protein
- 95g
- Carbs
- 90g
- Fat
- 26g
Ingredients
- 400g Turkey, Ground, raw
- 100.8 g Wild rice, dry, raw
- 130g Coriander (cilantro) leaves, raw
- 15g Fresh Ginger, minced
- 150g Mexican Style Lime & Cilantro Diced Tomatoes
Method
- 01Rinse wild rice under cold water until clear. Combine with water in a saucepan, bring to a boil, then reduce to a low simmer, covered, for 45 minutes until tender and slightly popped open.
- 02In a bowl, mix ground turkey with the minced fresh ginger and half of the chopped cilantro. Form into 4-inch long log-shaped skewers (kefta).
- 03Preheat your grill or a heavy-bottomed grill pan to medium-high heat. Lightly brush with oil. Grill the turkey kefta for about 5-6 minutes per side. You are looking for a deep, charred mahogany color on the outside and an internal temperature of 165 deg F (74 deg C).
- 04While the meat rests for 3 minutes, toss the cooked wild rice with the remaining fresh cilantro and the diced tomatoes with lime and cilantro, allowing the heat of the rice to gently soften the tomatoes.
- 05Plate the turkey kefta alongside the vibrant, herb-flecked wild rice. Garnish with an extra sprinkle of fresh cilantro and a squeeze of lime to brighten the dish.
Cook it with the whole plan around it
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