450g (1lb) fresh turkey mince
1 tbsp chopped chives
1 tbsp garlic infused oil
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
2 tbsp freshly chopped coriander
Salt and freshly ground black pepper
1-2 tbsp olive oil
8 wooden kebab skewers, (soaked in water for 30 minutes)
Preheat the grill just before cooking and line the grill rack with tin foil.
Place all the ingredients in a food processor and whiz for 1-2 minutes or until the mixture comes together.
(Or knead the mixture in a mixing bowl until it forms a ball in the centre of the bowl.)
Divide the mixture into 8 then carefully mould round the drained kebab sticks, pressing the mixture firmly onto the sticks.
Brush the koftas with a little of the oil then place on the foil lined grill rack and cook under a pre heated grill for 8-10 minutes, or until thoroughly cooked.
Turn occasionally during grilling and brush with a little of the oil as necessary.
Serve with a Greek salad and gluten free pitta bread.
Recipe adapted from: Good Food