Breakfast Kofta Kebabs

The brunch-worthy end result, served with a microwave-heated sweet potato and sauteed baby spinach leaves.

The fourth installment of my kebab-a-week challenge is a breakfast take on the kofta style of kebab.

I was largely inspired to do this by finding bulk turkey sage sausage at Walmart. You know the tubes of Bob Evans pork sausage that you shape into patties? Good luck finding the turkey analogue–few stores in my region carry it. But Walmart came through for me.

Recipe

  • 1 tube of bulk turkey breakfast sausage
  • 1 small sweet potato, shredded (I shredded it by using the shred side of a grater.)
  • 1/8 cup shredded onion (I used red onion, but go with your favorite)
  • Your favorite seasonings to taste (I’d recommend seasoned salt or soul seasoning)

Boil some water (approximately 3-4 cups) on the stove or in the microwave and add the sweet potato shreds to the boiled water for at least 5 minutes, or until the sweet potatoes have softened a bit. This keeps the sweet potato from being too crunchy in the finished kofta kebab. Remove as much water as possible from the sweet potato shreds by blotting on paper towels and/or letting them cool a bit and squeezing the water out.

Add the sausage to a mixing bowl, along with the softened, dried sweet potato shreds, the shredded onion, and your seasonings of choice. Mix everything together and form into 8 portions. (Shape them as cylinders–they’ll look like the snakes  you used to make with Play-Doh, only shorter and fatter.)

Grill the kofta on skewers (or not, as I did), or cook them in a nonstick pan sprayed with cooking spray until done.

Notes: Removing the water from the sweet potatoes is very important, as otherwise the koftas become extra watery and don’t keep their form well. (Yes, I learned this the hard way).

I served them brunch-style, with a sweet potato and spinach, but eggs and a slice of toast or fruit would also work.

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