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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Kebabs: | 2. Smash and peel the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices. | 3. Divide the meat mixture into 20 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on a pan, cover, and refrigerate for at least 30 minutes and up to 12 hours. | 4. Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally to get pleasing grill lines , until cooked through, about 12 minutes. | 5. Tzatziki: | 6. If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl. | 7. Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible. | 8. Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving. | 9. To serve, lay out two kebabs on individual plates, flnked by a pita and a dollup of the sauce. Each guest should spoon some tzatziki into a pita and insert two kebabs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	4			-	-	-	-
kosher salt	1	tablespoon		-	-	-	-
kosher salt	1	pinch		-	-	-	-
turkey	1	1	ground ground	648.2681	0.5893	98.1016	25.5681
onion	3	tablespoons	grated	12.0	2.802	0.33	0.03
flat leaf parsley	3	tablespoons	chopped	-	-	-	-
coriander	1	tablespoon	ground	14.9	2.7495	0.6185	0.8885
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
cinnamon	1/2	teaspoon	ground	-	-	-	-
allspice	1/2	teaspoon	ground	2.4985	0.6851	0.0579	0.0826
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
ginger	1/4	teaspoon	ground	0.4	0.0888	0.0091	0.0038
olive oil				-	-	-	-
plain yogurt	1	cup		-	-	-	-
cucumber	1/2		peeled	-	-	-	-
kosher salt	2	teaspoons		-	-	-	-
garlic clove	1/2			-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
mint	1/2	teaspoon	dried	-	-	-	-
pita bread			warmed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.