Spicy turkey keftas with yoghurt sauce

Huile d'olive de Nyons PDO
Subtle flavour
Keftas de dinde épicée, sauce au yaourt
A PDO
Preparation
25 min
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 1 onion
  • 4 turkey fillets
  • An egg
  • 1 teaspoon of cumin
  • 1 teaspoon of curry powder
  • 2 tbsp sausage meat
  • 2 tablespoons of soya sauce
  • 1 bunch of parsley
  • 2 handfuls of rocket
  • 2 tablespoons of mild-flavoured olive oil
For the yoghurt sauce:
  • 3 Greek-style yoghurts
  • 2 shallots
  • 1 bunch of mint
  • 2 tbsp mild-flavoured olive oil
  • Salt, pepper
  • 8 wooden skewers

Tip

For this recipe for spicy turkey keftas, we recommend PDO Nice or PDO Nyons olive oil, from the Amellau, Argoudeil, Cailletier or Clermontaise varieties, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …

Instructions

  • Wash the parsley and remove the stalks. Peel and roughly chop the onion.

  • Cut the turkey fillets into cubes, then blend them with the onion, parsley, egg, spices, soya sauce and olive oil.
  • Add the sausage meat and mix everything together thoroughly. Season with pepper.
  • Wet your hands and shape the filling into balls. Slide a ball onto each skewer, then use your fingertips to stretch it into a sausage shape.
  • Brown them on all sides in a dash of olive oil for about 15 minutes.
  • Prepare the sauce: peel and finely chop the shallots, wash and finely chop the mint. Mix them together in a bowl with the yoghurt and 2 tablespoons of olive oil. Season with salt and pepper.
  • Serve the keftas hot with the sauce and a rocket salad.

Tip

For this recipe for spicy turkey keftas, we recommend PDO Nice or PDO Nyons olive oil, from the Amellau, Argoudeil, Cailletier or Clermontaise varieties, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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