About this recipe:I think these Turkish meatballs will be my staple this barbecue season because they're just so quick and easy. They're great wrapped in a pitta with all of the usual kebab fixings, or served alongside pitta triangles with rice, lemon and sliced red onion.
4 slices stale white bread, soaked in water then squeezed dry
1 large onion, chopped finely
4 tablespoons chopped fresh parsley
6 tablespoons water
2-3 pinches cayenne pepper
1/2 teaspoon ground cumin
salt and freshly ground black pepper to taste
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Method Prep:5min › Cook:10min › Ready in:15min
Preheat oven grill.
Mix all ingredients thoroughly. Form the meat into little balls with wet hands.
Skewer the meatballs and grill, turning occasionally, until cooked evenly and no longer pink.
You can cook these kofte on a medium-hot barbecue.