with Mango-Cucumber Slaw and Grilled Lime
Juicy, smoky grilled turkey koftas are seasoned with a bold Thai spice blend, served with a zippy mango-cucumber slaw and a squeeze of grilled lime. This summer, prepare yourself for the ultimate combo of savoury, fresh and tangy all in one meal! Ingredients: Ground turkey • Mangos • Coleslaw mix (carrot, green cabbage, red cabbage) • Cucumber • Limes • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Peanuts • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Rice vinegar (rice vinegar, sugar, salt) • Thai spice blend (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide) (mustard, milk).
Allergens
Utensils
Tags
Ground Turkey
250 g
Panko Breadcrumbs
0.165 cup
Mango
1 unit(s)
Coleslaw Cabbage Mix
170 g
Mini Cucumber
1 unit(s)
Lime
1 unit(s)
Peanuts, chopped
28 g
Sweet Chili Sauce
2 tbsp
Seasoned Rice Vinegar
1 tbsp
Thai Spice Blend
7 g
Milk*
2 tbsp
Sugar*
0.25 tsp
Oil*
1 tbsp
Salt*
0.375 tsp
Pepper*
0.13 tsp
- Before starting, lightly oil the grill.
- While you prep, preheat the grill to medium-high (approx. 500°F).
- Wash and dry all produce.
- Peel, pit, then cut mango into 1/4-inch matchsticks.
- Halve cucumber lengthwise, then cut into 1/2-inch half-moons. Season with salt.
- Zest, then juice half the lime. Reserve remaining lime for grilling in step 4.
- To a medium bowl, add turkey, Thai Spice Blend, half the panko (use all for 4 servings), 2 tbsp (4 tbsp) milk and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Form turkey mixture into 6 (12) 2-inch-wide patties, then place on a plate.
- Gather koftas, remaining lime, a clean plate, a piece of foil and any cooking tools, then head out to the grill!
- To one side of the grill, add koftas. Close lid and grill for 3-5 min per side, flipping once, until cooked through.**
- Transfer to the clean plate, then cover with foil to keep warm.
- Meanwhile, add lime to the other side of the grill. Grill for 1-3 min, until grill marks form.
- In a large bowl, whisk together vinegar, 1/2 tsp (1 tsp) lime zest, 1/2 tbsp (1 tbsp) lime juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper.
- Add coleslaw cabbage mix, cucumbers and mangoes, then toss to coat.
- When the grilled lime has slightly cooled, cut into wedges.
- Divide koftas and mango slaw between plates.
- Drizzle sweet chili sauce over koftas.
- Sprinkle peanuts over top.
- Squeeze a grilled lime wedge over top, if you like.
If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**
520
kcal
Calories
24
g
Fat
5
g
Saturated Fat
49
g
Carbohydrate
31
g
Sugar
6
g
Dietary Fiber
30
g
Protein
110
mg
Cholesterol
1090
mg
Sodium
0.1
g
Trans Fat
950
mg
Potassium
175
mg
Calcium
3
mg
Iron
