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Grilled Turkey Kofta Kebab skewers served on a plate with fresh herbs, tomatoes, onions, and flatbread.
Daniel

Turkey Kofta Kebab

Juicy, herb-packed turkey kofta with warm spices, grilled until charred and smoky - a lighter take on the classic Middle Eastern street food.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Kofta
  • 1.25 lb ground turkey 93% lean
  • 0.5 medium yellow onion finely grated, excess moisture squeezed out
  • 3 cloves garlic minced
  • 0.5 cup fresh parsley finely chopped
  • 2 tbsp fresh mint finely chopped
  • 1 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.25 tsp ground cinnamon
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 1 tbsp olive oil plus more for brushing

Equipment

  • Mixing Bowl
  • Metal skewers or soaked wooden skewers
  • Grill or Grill Pan

Method
 

Prep
  1. Grate the onion on the fine side of a box grater, then gather in a clean kitchen towel and squeeze firmly to remove excess liquid - this keeps the kofta from falling apart on the grill.
  2. In a large bowl, combine the squeezed onion, ground turkey, garlic, parsley, mint, cumin, coriander, cinnamon, salt, pepper, and 1 tablespoon olive oil. Use your hands to mix gently until just combined - overworking makes tough kofta.
  3. Divide the mixture into 8 equal portions. Wet your hands with cold water, then mold each portion around a skewer into a compact sausage shape about 5 inches long and 1 inch thick. Press firmly so it adheres. Chill on a plate for 15 minutes to firm up.
Grill
  1. Preheat your grill or grill pan to medium-high (about 400 degrees F). Brush the kofta lightly with oil. Grill for 4-5 minutes per side, rotating carefully with tongs, until deeply browned with char marks and cooked through to 165 degrees F internal temperature.
  2. Let rest for 3 minutes off the heat. Serve warm with warm pita, cucumber-tomato salad, and garlicky yogurt sauce.

Notes

Squeezing the grated onion is non-negotiable - excess moisture is the main reason kofta crumbles on the grill. If using wooden skewers, soak them in water for 30 minutes first to prevent burning. The kofta mixture can be made a day ahead and refrigerated; shape onto skewers just before grilling for the best texture.