• Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
• Wash and dry all produce.
• Peel, pit, then cut mango into 1/4-inch matchsticks.
• Halve cucumber lengthwise, then cut into 1/2-inch half-moons. Season with salt.
• Zest, then juice half the lime. Reserve remaining lime for grilling in step 4.

• To a medium bowl, add turkey, Thai Spice Blend, half the panko (use all for 4 servings), 2 tbsp (4 tbsp) milk and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
• Form turkey mixture into 6 (12) 2-inch-wide patties, then place on a plate.
• Gather koftas, remaining lime, a clean plate, a piece of foil and any cooking tools, then head out to the grill!

• To one side of the grill, add koftas. Close lid and grill for 3-5 min per side, flipping once, until cooked through.**
• Transfer to the clean plate, then cover with foil to keep warm.

• Meanwhile, add lime to the other side of the grill. Grill for 1-3 min, until grill marks form.

• In a large bowl, whisk together vinegar, 1/2 tsp (1 tsp) lime zest, 1/2 tbsp (1 tbsp) lime juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper.
• Add coleslaw cabbage mix, cucumbers and mangoes, then toss to coat. 

• When the grilled lime has slightly cooled, cut into wedges.
• Divide koftas and mango slaw between plates.
• Drizzle sweet chili sauce over koftas.
• Sprinkle peanuts over top.
• Squeeze a grilled lime wedge over top, if you like.

If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**