Turkey Kebabs

• 500g turkey mince
• 1 medium onion, minced
• ¼ green pepper, finely diced
• ¼ red pepper, finely diced
• handful of fresh coriander, finely chopped
• 1 tsp cumin seeds, ground
• 1 tbsp corn flour
• 1 tsp pink salt (or chaat masala)
• 1 tsp chilli powder
• 1 tsp garam masala

Method

1. Blitz the onion in a blender until fine (not paste) or dice very finely.
2. Mix together the turkey, onion, peppers, coriander, all the spices and corn flour. Combine it together with your hands if it feels too wet add a little more cornflour. 
3. Refrigerate it for and hour or so, meanwhile soak your wooden skewers.
4. Form the mixture into flat oval shapes in your hands about 1-2cm thick. Hold the meat flat on your hand and thread the skewer into the meat and place on a plate. This should make 8-10 skewers. (You can refrigerate the mixture again if it becomes too loose and hard to work with).
5. Refrigerate the kebabs until you are ready to cook them.
6. Heat a large frying pan with a little oil and gently pick up the meat (not the skewer) of a kebab. Place it in the pan and cook for 3-4 minutes each side until golden.