Turkey Kofta Kebabs w/ Grilled Peaches

In this Moroccan inspired dish, kofta gets an upgrade with grilled peaches and Smoked Peach Jam.

Serves 6

1 lb. ground turkey
1/4 ea. onion grated or finely minced
2 cloves garlic, finely minced
1/4 cup bread crumbs
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/8 tsp. cayenne pepper
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. smoked paprika
1 tsp. kosher salt
1/2 tsp. black pepper
1 tbsp. mint, chopped
1/4 cup parsley or cilantro, chopped
2 ripe peaches, sliced into thick wedges
3 heavy tbsp. Smoked Yellow Peach Jam

1. Lightly oil the grates of grill or grill pan and preheat it to medium-high.

2. In a food processor combine ground turkey, onion, garlic, bread crumbs, cumin, coriander, cinnamon, nutmeg, smoked paprika, mint, salt, pepper and parsley and pulse until everything is combined.

3. Take about 2 tbsp. of the mix and mold into cylinders or sausage shapes.

4. Skewer the meat, squeezing it to mold it to the skewer. Thread peach slice followed by kebab. Repeat once more and end with a peach slice if space permits. Secure kabobs by pressing them tightly in place. Brush on peach jam across the kofta and peaches on all sides.

5. Grill 5-6 minutes each side, turning them to cook evenly or until the interior temperature registers 165° on a thermometer.

Notes:
If using wooden skewers, soak them in water for 30 minutes before grilling.

If using lean meat add some olive oil to ground turkey to keep moist.

Keep a bowl of water nearby to reduce the stickiness and help you mold the kofta.