Turkish Pork Kofta

Recipe Directions

1. For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Pour the basmati rice (a) into a small saucepot. Add 1/2 cup of water (for each serving you are making) to the rice, plus add the turkish seasoning sauce (b). Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once the rice is simmering, stir three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. While the rice is cooking, open the package of roma tomatoes with herbs (c) and place on a cutting board. Slice the tomatoes into quarters and place on one side of a baking sheet lined with foil. (Leave room on the baking sheet for the kofta which you will add later). Sprinkle the herbs over the tomatoes and also season with a pinch of salt. Drizzle with olive oil. Place in your 425 degree oven. Roast for 12 minutes.
4. Open the package of skewers (d) - they have been pre-soaked. Cut open the package of pork kofta (e) and place on a plate. Divide the kofta into equal portions. (You will have enough kofta to make 1 skewer /serving). Form the meat into an oblong, sausage-like shape, and slide onto a skewer. Press the kofta around the skewer so that it supports the meat. Repeat with remaining skewers.
5. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Place the kofta in the pan and sear for 2 minutes, then turn the skewers over and sear the other side for 2 minutes. Place the skewers of kofta on the baking tray beside the tomatoes. Roast for 7-9 minutes.
6. When the rice is ready, use a spoon to taste it. If the rice is cooked to your preferred consistency, remove from the heat. Scoop on to your serving plates. Place the kofta and tomato kebabs on top. Drizzle the parsley lemon yogurt sauce (f) on top or serve on the side.