A tasty Moroccan turkey kebab for a quick dinner! Enjoy! #cookingvideo #cookingchannel #cookinginaustralia #cookingwithvioletvixen #freshisbest #hitsubscribebutton #homecookingisbest #kiwiwithenglishheritage #learntocookwithme #dinnerideas #turkeymince #morrocan #coriander #mint #freshherbs #spices #kebabs #grilling #cumin #harissa #cinnamon #lebanesecucumber #cherrytomatoes #redonion #lemonjuice #lightmeals
hey there welcome to another episode of cooking with Violet vixon tonight we’re cooking dinner it’s going to be a quick easy one with a side salad and it is called Moroccan spiced turkey kebabs it serves for this is what we need come on in and I’ll show you what we need okay so this is a recipe for the grill or the barbecue or whatever so I’m using the smart Grill you also need some kebab skewers I’ve just got these metal ones there’s four of those if you use the wooden ones you’ve got to soak them in I think it’s cold water that way they won’t burn and you also need two bowls one for the salad and one for the mints okay so apart from that we also need 500 G of turkey mints which I couldn’t get in Aldi so I ended up having to go to ww worths to get a small handful of coriander which I’ve finally chopped and a small handful of mint leaves which I’ve also finally chopped so they’re both in together one teaspoon of ground cumin 2 teaspoons of Harissa half a teaspoon of ground cinnamon some salt and pepper they actually got written down today yay salt and pepper and then for the salad it’ll be sliced cucumber some cherry tomatoes some sliced red onion and some lemon juice so I can do the salad later because we want to get this done so first things first let’s get what we need for the turkey skewers of course that doesn’t want to go there okay I don’t need that anyway all right so we’re using the larger Bowl I’ve gone with green you can be proud of me because you might actually get to see it now okay into said Bowl we need our turkey mints need to cut the cut the thingy open all right oh you could probably do these with a different mints if you’re not aan of turkey mints but I’ve done the turkey mints so that I can do something different so in goes that my butcher unfortunately doesn’t do turkey mints I’ve asked him a couple of times um but he doesn’t do it so therefore I get stuck buying it from Supermarket where I get all the packaging and stuff but I guess they get the better deal and they get more quantities sold through and whatever so it works for them it doesn’t work for my butcher all right in with this we also need those two chopped fresh herbs in they go uh in goes also the I need my ingredient sheet my eyes are really TI and sore one teaspoon of ground [Applause] cumin two teaspoon of Harissa spice have the drop okay two of these one two I haven’t used this spice for quite a while spices have a best before date but if you keep them somewhere cool they’re fine okay half a teaspoon of ground cinnamon oh that must have some pepper in it cuz I feel like I’m going to sneeze half a teaspoon of the cinnamon pop that one aside CU I use cinnamon with a drink I have at night time okay salt and pepper there’s a reason why these got written on the ingredient sheet because it wasn’t it was all written as a recipe the ingredients were actually written down not an ingredient sheet if that makes sense okay perfect now wet your hands so that way you’ve got um you don’t have dry hands apparently it makes it easier to mold the the mints combine well and season with salt and pepper well I’ve already done that so 10 out of 10 to me all right need the mixture with wet hands that’s to stop it sticking until evenly mixed divide the mixture into 12 equal portions and mold each portion into a small sausage shap oh well there you go I was only going to make four it serves four in all honesty I am going to just I think I’ll just make four because I can you’re basically making them into sausages or mate balls I guess okay that looks fine so if I did it into half and then half and then half cuz you making them into sausage shapes so I would almost just do it the way that I just have done it here mainly just because that’s easier to work with it’s entirely up to you though if you want to do the do it into 12 then just keep in mind that each one will go into three all right thread it onto the stick like so you can probably if you actually start and put them on the stick you might be able to shape them a lot better might turn them around on they go okay so when I use the health Grill I always spray it because when you go to clean the health Grill you never wash it you sort of have to just scrape it there is a scraping tool in there now one’s just fallen off it’s had enough it’s had enough of waiting around probably all right anyway we’ll get that one back on okay going to wash my hands and get ready to to grill okay I’ll be back okay so come on in this is the health Grill whoops interesting I turned it on with the scraper tool in it now if you’ve always got to make sure you’ve got your uh drip tray in because um all the fat actually does run into that and this is why I like using this for when I do sausages which technically this is like a sausage all right so I’m going to place one there that one there this other one here and the one that’s being a pain in the butt that has fallen off twice go in the middle don’t know why it’s being an a-hole all right there goes my theory of just mold it around the stick she’ll be fine all right put your lid down now what we’re going to do is cook it you’re supposed to cook them for about 6 minutes on each side now the good thing about this invention is it’s actually cooking both sides so I will be back once I’ve got Clean Hands in a bit of space and we’ll start the salad okay so the salad will be easy because pretty much all we’re going to do is just chop up the Cucumber the tomatoes and the onion and pop it all in the bowl so I’ll make it like when I make Greek salad I like to make the veggies chunky okay Splash that one into the bowl let see our cucumber grab the tomatoes with the tomatoes that just cut them in half toss them in as well in go those and last of all the red onion so with this one I’m going to do this one into rings just peel it cut it into rings okay and then the onion just goes in just try and make it into rings it’s a lot of onion okay and then last of all we’re just going to put lemon juice all over it and then just give it a bit of a toss and that is our salad all right right let’s check on these all right how are we going oh look we’re starting to get a bit of a color there I can smell the herbs or the spices I should say not the herbs all right we’ll be back I’ve just added also salt and pepper to the salad and I’ve got a few extra mint leaves just to help tone down the red onion a little bit so they’re cooking along nicely hopefully a few more minutes and they should be ready to Dish up okay so I’ve dished up my salad ready and to have a look and see if these are done done grab a knife and just try and cut one see how it looks on the middle that looks done so they’re ready thank you for watching cooking with Violet Vixen this has been Moroccan spiced turkey kebabs I really hope you’ve enjoyed this one and I’ll catch you on another adventure soon bye