Turkey Kofta
Servings: 4 people
Calories: 426kcal
Turkey kofta are incredibly flavorful, juicy, and perfectly spiced with a warm blend of cumin, coriander, paprika, and cardamom. Paired with a creamy, nutty tahini sauce, they make for a delicious and satisfying meal that's sure to impress.
Print Recipe
Ingredients
Tahini Sauce
Turkey Kofta
- 1 1/2 pounds ground turkey
- 1/2 cup bread crumbs or panko
- 2 cloves garlic grated or minced
- 3 Tablespoons onion grated or finely minced
- 1 Tablespoon cumin
- 1 Tablespoon coriander
- 1 Tablespoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon ground cardamom
- ½ teaspoon allspice
- 1/2 teaspoon red pepper flakes optional
- 1 Tablespoon fresh parsley minced (or 1 teaspoon dried parsley)
- 1 Tablespoon fresh mint minced
- Salt and pepper
- Olive oil extra virgin
For Serving
- Red onion
- Red pepper
- Tzatziki Sauce
- Cucumbers
- Pita bread
- Shredded lettuce
Instructions
- Soak 10 wooden skewers in water for 30 minutes. If using metal skewers, skip the soaking step.
Make the Kofta
- 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.
- Divide the turkey mixture into 10 equal portions. Press each portion securely around a skewer, shaping it into an even log about 1-inch thick.
Make the Tahini Sauce
- In a small bowl, 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.
To Bake
- Preheat your oven to 425-degrees. Arrange kofta on a sheet pan lined with parchment paper or foil. Bake, flipping over halfway through, until golden brown and cooked through, 15-20 minutes. Transfer the skewers to a platter.
To Grill
- Preheat your grill to medium-high and lightly oil the grates. Grill the kofta for 4 minutes on one side, then flip and grill for another 3-4 minutes, or until the internal temperature reaches 160°F. Transfer the skewers to a platter.
To Serve
- Serve with pita alongside your favorite toppings.
Notes
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.
- 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.
- Ground meat options - You can substitute ground turkey with ground chicken, beef, lamb, or pork. For even more flavor, try using a blend of two different types of ground meat.
- Gluten-free kofta - Make sure to use gluten-free bread crumbs or crushed gluten-free crackers.
- Spice it up - Adjust the red pepper flakes to your heat preference, or add a pinch of cayenne for extra kick.
- Herb variations - Swap the mint for cilantro or dill for a different flavor profile.
Nutrition
Calories: 426kcal | Carbohydrates: 22g | Protein: 48g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 100mg | Sodium: 223mg | Potassium: 848mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1201IU | Vitamin C: 19mg | Calcium: 157mg | Iron: 5mg