Turkey Kofta

Ingredient notes

• Ground turkey – Look for ground turkey with a good balance of white and dark meat for the best flavor and moisture. You can also substitute with ground chicken, beef, lamb, or pork.
• Bread crumbs – Regular or Panko bread crumbs work well as binders. For a gluten-free option, use gluten-free breadcrumbs or crushed gluten-free crackers.
• Fresh herbs – Parsley and mint add brightness and freshness. Feel free to use dried herbs if that’s what you have on hand (use about 1 teaspoon of each dried).
• Spices – The warm spice blend (cumin, coriander, paprika, turmeric, cardamom, and allspice) is what gives these kofta their signature flavor. Don’t skip them! I’ve also included red pepper flakes as an optional extra. 
• Salt and pepper – Basic seasonings to enhance flavors. 
• Olive oil – Adds moisture and richness. You can also use it to lightly oil the grill grates. 
• Tahini sauce – Made with creamy tahini paste, yogurt, garlic, lemon juice, cumin, olive oil, salt, and water, this sauce adds a delicious nutty tang that perfectly complements the spiced kofta.
• For serving – Pita bread, red onion, red pepper, cucumbers, tzatziki sauce, and shredded lettuce make for the perfect kofta wrap.

How to make it

Step 1

Prepare the tahini sauce (can be made ahead)

• In a small bowl, or using a food processor, whisk together the yogurt, tahini paste, grated garlic, lemon juice, cumin, and olive oil. Season with salt to taste. 
• Thin with water, a little at a time, until you reach your desired drizzling consistency. Set aside or refrigerate until ready to serve.

Step 2

Make the kofta mixture

• In a large bowl, combine the ground turkey, bread crumbs, grated garlic, grated onion, cumin, coriander, paprika, turmeric, cardamom, allspice, red pepper flakes (if using), fresh parsley, fresh mint, salt, and pepper.
• Mix gently with your hands until all ingredients are evenly incorporated. Be careful not to overwork the meat, as this can make the kofta tough.

Step 3

Shape the kofta

• If using wooden skewers, soak them in water for 30 minutes to prevent burning during cooking.
• Divide the turkey mixture into 10 equal portions (about ¼ cup each).
• Press each portion securely around a skewer, shaping it into an even log about 1 inch thick and 4-5 inches long. Make sure the meat is firmly packed around the skewer.

Step 4

Cook the kofta

• To Bake: Preheat your oven to 425°F. Drizzle or brush with a little olive oil. Bake for 15-20 minutes, flipping them over halfway through, until golden brown and cooked through.
• To Grill: Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Grill the kofta for about 4 minutes on the first side, then flip and grill for another 3-4 minutes.

Step 5

Serve

• Transfer the cooked kofta to a platter. Serve with warm pita bread, the tahini sauce, tzatziki, and your choice of fresh toppings like sliced red onion, red pepper, cucumbers, and shredded lettuce.

Pair Your Kofta with the Perfect Sauce

While the tahini sauce in this recipe is a match made in heaven, these kofta are incredibly versatile and pair beautifully with a variety of other sauces too.

• Tzatziki: Cool, creamy, and packed with cucumber and garlic. It’s  a classic Greek favorite.
• Toum (garlic sauce): A fluffy, intensely garlicky Lebanese sauce that’s irresistible with grilled meat.
• Lemon-herb sauce: Whisk together olive oil, lemon juice, fresh herbs, and garlic for a bright, simple finish.
• Harissa hummus: Smear a generous layer on your pita before adding the kofta and veggies for a fiery kick. 

Tips and tricks

• Gently mix the kofta ingredients with your hands just until they come together. Overmixing can result in dense, tough kofta.
• To check the seasoning, cook a small spoonful of the mixture in a heated skillet, then taste and adjust the seasonings as needed before shaping all the kofta.
• If time allows, chill the uncooked kofta mixture in the fridge for about 30 minutes before shaping. Cold meat holds its shape better and leads to juicier results.
• When grilling, make sure your grill grates are well-oiled to prevent the kofta from sticking. The moisture from the grated onion and herbs will help keep them juicy.
• Don’t skip soaking wooden skewers – this prevents them from burning on the grill or in the oven. Metal skewers are a great reusable alternative.

Serving suggestions

These turkey kofta are so delicious just as they are, but they’re also just as good served as a complete meal. Here are some of my favorite ways to enjoy them:

• Kofta wraps – Stuff into warm pita bread with tahini sauce, tzatziki, shredded lettuce, sliced red onion, and cucumber.
• Kofta bowls – Serve over a bed of fluffy rice (garlic rice or Greek lemon rice) or couscous with a fresh salad and a drizzle of tahini sauce.
• Mezze platter – Arrange the kofta on a platter with hummus, baba ganoush, olives, pickled vegetables, and fresh pita for dipping.
• With grilled vegetables – Serve alongside grilled peppers, zucchini, and onions for a complete Mediterranean-inspired meal.
• As an appetizer – Make smaller kofta and serve with toothpicks and dipping sauces for parties and gatherings.

Storing

• To make these turkey kofta ahead of time, place the uncooked skewered kofta on a lined baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. You can also freeze the uncooked kofta for up to 3 months and thaw them in the refrigerator overnight before cooking.
• Leftover cooked kofta can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw leftovers overnight in the fridge before reheating.
• To reheat, place the kofta in a baking dish, covered with foil, and warm in a 350°F oven until heated through. You can also reheat them in a skillet over medium-low heat with a splash of water or broth to keep them moist.

Did you make Turkey kofta?

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