We’re swapping the traditional lamb or beef with ground turkey for a leaner version of everyone’s favorite Middle Eastern kofta kebabs. Enjoy them right away or meal prep a batch for quick lunches throughout the week.
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“My new favorite recipe for ground turkey. The dish was well balanced, neither bland nor overwhelmingly spicy. Even though I cooked them sans stick on a griddle (instead of kebabs on a grill) they turned out juicy and delicious!” -Susa, FoodieCrush reader
This post is in partnership with Plainville Farms.
Ground Turkey Makes Classic Kofta Kebabs a Little Leaner
Thai food has its skewered satay, Mexicans love their mayo and cotija-covered cob of corn on a stick, and in China you can even find yourself a fried scorpion on a stick— if you dare.
Probably one of the most universal foods on a stick is kofta, a simple blend of garlic-studded, spiced meat shaped on a stick that you’ll find in Greek, Persian, Indian, and Lebanese cuisine.
If you can shape a simple meatball, this ground turkey kofta recipe is going to totally hit your sweet spot.
Traditional koftas are made with lamb or beef or a blend, but I’m not much of a lamb fan so turkey is my go to for this recipe. I’m always looking to lighten things up and turkey is a great meat for doing so, which is why I’m partnering with Plainville Farms to share this easy, but super flavorful recipe with you.
Plainville Farms produces turkey that is antibiotic and hormone-free. Its turkeys are vegetarian fed and humanely, raised to roam free in barns and open air spaces. They eat and drink on their own schedules, like a farm bird should. All that effort shows in the taste.
Enjoy!
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Plainville Farms ground turkey — At first I thought I should use a fattier blend of turkey, but after using the 94% lean ground turkey I found the grilled kofta to still taste rich and juicy. Bonus: who needs the added fat?
- Grated onion — One reason the turkey stayed moist is from grating the onion. When grated the onion releases a lot of moisture so be sure to scoop it all up and put in the bowl to mix.
- Fresh herbs — Fresh herbs are key here and I don’t think you can go wrong with too much. I chopped a few sprigs of mint and parsley from my garden and added at will. A good handful of chopped herbs (fresh cilantro works wonders, too) is what you’re aiming for.
- Garlic — For maximum flavor, press the garlic.
- Spices — Warming spices are essential in this recipe. I used cinnamon, coriander and allspice. Sometimes I’ll add in cumin if I’m feeling it. Be generous with the kosher salt and use a generous pinch of cayenne.
- Yogurt sauce — The extra flavor field for this recipe lies in the garlic enhanced, minty yogurt sauce (it’s essentially a simplified tzatziki sauce). I use non-fat Greek yogurt for its richness and cut it with a bit of lemon juice.
Heidi’s Tip: Be careful how large a clove of garlic is used and go for one on the smaller side as the garlic flavor becomes stronger as it sits in the yogurt. I’ve found myself waking up in the morning after eating these with a hangover of garlictosis. Not that it’s such a bad thing. Kiss me, honey!
How to Make Kofta Kebabs with Ground Turkey (+ Tips)
- Combine the meat mixture. Add all of the ingredients to a large bowl and mix with your hands. When mixing, use a light hand. This isn’t a massage parlor where kneading is preferred. The less you handle your meat, the more tender it will be.
- Form the meat into logs and shape around the skewers. When shaping the meat on the skewer, wet hands make for a less messy production line.
- Chill for 30 minutes before grilling. Since there are no breadcrumbs or other binders in the kofta, they need to be chilled to help firm them up. If you skip this step, your kebabs will fall apart on the grill.
- Grill for about 10 minutes. Grilling these kofta on medium high heat yields nice grill marks. Turn down the heat once you’ve gotten the marks so the outside becomes caramel color, rotating the skewers often.
What to Serve on the Side
Make it a full Middle Eastern-inspired spread by pairing your turkey kofta with one or more of the following side dishes:
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Turkey Kofta Kebabs with Yogurt Sauce
Ingredients
For the Kofta
- 1 pound Plainville Farm ground turkey
- ⅓ cup grated onion (about ½ small onion)
- 2 sprigs parsley , chopped
- 2 sprigs mint leaves , chopped
- 1 clove garlic , minced or pressed
- 2 teaspoons kosher salt
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- ⅛ teaspoon cayenne pepper
For the Yogurt Sauce
- 1 cup non-fat Greek yogurt
- 3 tablespoons mint leaves , chopped
- ½ lemon , juiced
- 1 clove garlic , pressed
- Pinch of kosher salt
Instructions
- If using wooden skewers, soak in cold water. Just 15 to 30 minutes submerged in water prevents them from burning.
- Prepare the kofta mixture. In a medium bowl, gently combine the turkey with the grated onion, chopped herbs, garlic, kosher salt, coriander, cinnamon, allspice and cayenne pepper.
- Shape the kebabs and chill. Wet your hands and scoop about ⅓ cup of the meat into your hands and shape into an oval log, packing it around the skewer (shaping it around the skewer vs. inserting the skewer into the middle of the log helps the meat cling to it better). Place on a sheet pan or plate covered with parchment paper and refrigerate for about 30 minutes.
- Preheat the grill. Heat the grill to medium-high heat and oil the grate.
- Grill the kebabs. Grill the kebabs for about 5-6 minutes, turning occasionally so that grill marks form. Reduce the heat and cook the skewers for another 5-8 minutes or until they begin to caramel in color and the meat is cooked through.
- Make the yogurt sauce. Mix the ingredients together in a small bowl. Refrigerate until ready to use.
Nutrition
More Easy Dinners Using Ground Turkey
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billyroberts
These kofta sound fantastic! I love the mix of intense spice and zingy yogurt, and I might also make them in burger shape and slap them on a bun with lots of cucumber and tomato. They would be great for entertaining friends. Yum!
I’m glad you enjoyed!
Nadia Cleroux
Can’t get enough of these! they remind me of my mom’s cooking….this tastes so fresh and moist and is amazing cold as well with that perfect yogourt sauce! I just made a quadruple recipe this morning and will freeze them (whatever is left hehe) for a quick supper or lunch! Great recipe for any healthy diet! Definitely one of my new favorite recipes!
Thank you so much!
Susan
My new favorite recipe for ground turkey. The dish was well balanced, neither bland nor overwhelmingly spicy. Even though I cooked them sans stick on a griddle (instead of kebabs on a grill) they turned out juicy and delicious!
jhon
Food on a stick is just so fun and these flavors are spot on!!
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your essay helper
I already want to cook this, thanks for sharing!
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Awwww
It looks awesome!
free itunes
I loved the recipe so much that i had shared with lot of my friends. All were praising the dish.
Melissa rideout
These were a huge hit with my family!!!
Eileen
These kofta sound fantastic! Love the mix of intense spice and zingy yogurt. I might also make them in burger shape and slap them on a bun with lots of cucumber and tomato. Yes!
Tieghan Gerard
Food on a stick is just so fun and these flavors are spot on!! :)
Denise | Sweet Peas & Saffron
Oh, I love the looks of this! I’m always looking for new and healthy ways to use ground turkey. And everything tastes better on a stick, right?
Laura (Tutti Dolci)
I love these flavors! Plus anything grilled on a stick just screams summer to me. So good!
Sandy@RE
um ….. yes, please! love these. I food on a stick (my post yesterday). XO
Millie | Add A Little
I love kofta’s so much because they remind me of my childhood as my mum used to make them for me as a surprise with some homemade flatbread! Love the recipe, thank you for bringing back happy memories!
Liz @ The Lemon Bowl
We make turkey kafta all the time!! I use my Aunt Paula’s recipe which is pretty straight forward and you really don’t miss the lamb at all. You’re so right about food served on a stick!!