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grilled ground turkey kofta kebabs in a pita pocket with tzatziki sauce

Grilled Ground Turkey Kofta Kebabs

  • Author: Katie Webster
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 40
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mediterranean

Description

Made with fragrant spices and lean ground turkey, these Middle-Eastern inspired Turkey Kofta Kebabs are a delicious way to grill dinner this summer. In just 40-minutes you’ll be filling pita pockets with these juicy koftas along with our easy Greek yogurt cucumber sauce. Take your tastebuds on a trip around the world with this succulent and satisfying weeknight dinner!


Scale

Ingredients

  • 2 teaspoons olive oil
  • 1 small onion, minced
  • 2 cloves garlic, minced, divided
  • 1 pound 85% Lean Ground Turkey
  • ¼ cup finely chopped parsley
  • 2 tablespoons dry breadcrumbs
  • 2 teaspoon ground cumin
  • 1 teaspoon sumac, optional
  • ¾  teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 1/8 teaspoon ground cloves
  • ½ large cucumber
  • ½ cup plain full-fat Greek yogurt
  • 1 tablespoon lemon juice

Instructions

  1. Heat oil in a medium skillet over medium-high heat. Add onion and half of the garlic and cook, stirring often until the onion starts to soften and brown, about 5 minutes. Scrape into a bowl to cool for 10 minutes.
  2. Preheat grill to medium-high heat. Meanwhile, knead ground turkey, the onion mixture, parsley, breadcrumbs, cumin, sumac, ½ teaspoon salt, pepper, cinnamon, allspice and cloves in a medium bowl with clean hands until the seasonings are evenly distributed through the meat.
  3. Divide into 8 portions. Shape each portion into a 3-inch sausage shape. Thread meat onto a heavy metal skewer.
  4. Soak a folded paper towel with oil. Hold the towel with tongs. Drag it along the grill grate toward you to oil grill rack. Do this immediately before adding the meat, as the oil will cook off quickly.
  5. Grill kebabs, turning once, until cooked through, 9 to 13 minutes. Let rest 4 to 5 minutes.
  6. Meanwhile, grate the cucumber and place in a colander or strainer. Squeeze excess moisture from the cucumber. Stir the cucumber, yogurt, lemon juice, the remaining garlic and the remaining ¼ teaspoon salt. 
  7. Serve the kofta with the yogurt sauce. 

Notes

Ingredient Note:

Ground sumac is a common spice in Middle Eastern cuisines, and is known for its tart flavor and vibrant red color. If you cannot find ground sumac, you can omit it or add a small amount of lemon zest.

To Prevent The Kofta From Sticking To The Grill

Be sure to oil the hot grill rack right before you add your kebabs or else the oil will cook off and your kebabs will stick. It is also important to wait until the kebabs release from the grill grates on their own. If you try to turn them too early and they are stuck, let them cook a minute (or more) longer and almost always they will release on their own.


Nutrition

  • Serving Size: 2 kebabs and 1/4 cup sauce
  • Calories: 255
  • Sugar: 3 g
  • Fat: 11 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 27 g
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