Serves 4
Soak 12 bamboo skewers in water for an hour before starting

500g minced turkey
35g breadcrumbs
3 spring onions, sliced thinly
2 cloves garlic, crushed
1/4 teaspoon allspice
1/4 teaspoon ground coriander
1/4 teaspoon ground chilli
2 tablespoons olive oil

Pilaf:
2 tablespoons olive oil
1 small onion, chopped finely
2 cloves garlic, crushed
1 tablespoon finely grated orange rind
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
500g packaged microwave brown basmati rice
250ml chicken stock
70g chopped dried figs
100g baby spinach leaves

500 g minced turkey 35 g breadcrumbs 3 spring onions, sliced thinly 2 cloves garlic, crushed 1/4 teaspoon allspice 1/4 teaspoon ground coriander 1/4 teaspoon ground chilli 2 tablespoons olive oil 2 tablespoons olive oil 1 small onion, chopped finely 2 cloves garlic, crushed 1 tablespoon finely grated orange rind 1 teaspoon ground cinnamon 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 500 g packaged microwave brown basmati rice 250 ml chicken stock 70 g chopped dried figs 100 g baby spinach leaves

1. mix turkey, breadcrumbs, onion, garlic, spices in bowl.
2. Roll 2tbsp of mixture into long oval shapes. -> make 12
3. Place on baking parchment lined tray, refrigerate for an hour
4. Make pilaf:
Heat oil in large saucepan over medium-high heat
Cook onion and garlic for 3 mins
Stir in rind and spices, cook for 2 mins
Add rice, stir to coat
Add stock, bring to boil, reduce heat to medium
Cook, covered, for 8 mins
Remove from heat, stir in figs and spinach. Season to taste.
5. Insert a skewer into each kofta, brush well with oil
6. Cook on griddle pan on medium-high heat, turning occasionally, for 8 mins

Serve