Cumin-Coriander Turkey Kofta Skewers with Roasted Roots

Steps

1. If using wooden skewers, soak 8 of them in water for 20 minutes. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment; set a lightly oiled rack over a second sheet pan.
2. Mix the spice blend: stir together the cumin, coriander and paprika. Divide it in half.
3. Toss the potatoes and carrots on the parchment-lined pan with two-thirds of the olive oil, half of the spice blend, 2 g of the salt and half of the black pepper. Spread in one layer and roast 15 minutes.
4. Meanwhile, in a bowl combine the ground turkey, grated onion, garlic, parsley, the remaining half of the spice blend, 2.5 g of the salt and the remaining black pepper. Mix gently until just combined.
5. With damp hands, divide the turkey mixture into 8 portions and press each into a long sausage shape around a skewer. Set the skewers on the oiled rack and brush them with the remaining olive oil.
6. Stir the vegetables, then put both pans in the oven. Roast 18 to 22 minutes, turning the skewers once, until the vegetables are browned and tender and the kofta reach 165°F (74°C) in the center.
7. While they roast, stir the Greek yogurt with the mint, lemon juice and the remaining 0.5 g of salt to make the sauce.
8. Serve two skewers per person over the roasted potatoes and carrots, with the mint-yogurt sauce on the side.