Turkey kofte kebab

Here’s another recipe with yogurt and it’s great.  I was hoping to use lamb for this recipe but ground lamb wasn’t to be found so I used ground turkey and I think I’ll stick with turkey in the future.  This was a quick and easy summer entrée and the turkey made for a healthier version.

Just what is Kofte you might be wondering.  Well, here’s what I found on Wikipedia: Köfte kebab or şiş köfte or Kabab koobideh (in Iran) is a kebab variant. It consists of köfte, minced lamb meatballs with herbs, often including parsley and mint, on a stick, grilled. The food is popular in Iran and Turkey, where there are hundreds of versions such as ıslama köfte, çiğ köfte, and kadınbudu köfte; and, is usually served with plain rice and a salad.  The origin of the word köfte is the Persian word کوفته kufteh meaning “mashed”. In old times since people did not have meat grinders they minced meat to very small pieces and then mashed them in rather large mortars.

This recipe uses just a pinch of a variety of spices.  I really enjoyed this recipe and the next time I make this I may measure out 4 times the required amounts of paprika, cumin, black pepper, garlic powder, nutmeg, cinnamon and cayenne.  I’ll then label a little jar kofta spice blend and it will take no time at all to assemble this recipe, I’ll just use about a quarter of the mixture each time I make these.

I guess I didn’t take a photo of the sauce on the kebabs, don’t skip the sauce though, it took the turkey flavor from great to outstanding, I can’t wait to make these again.

Kofte (kebab)

20 ounces ground turkey

1 small onion, diced

½ cup chopped flat leaf parsley

½ cup dry unseasoned bread crumbs

1 teaspoon paprika

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cayenne pepper

 

Yogurt Garlic Sauce

½ cup yogurt

1 clove of garlic, crushed

1 tablespoon fresh lemon juice

1 tablespoon tahini paste (sesame paste) *

 

Combine all ingredients until well blended.  Avoid over mixing the ingredients.  Divide the turkey mixture into about 8 parts and form each part into a ball or oval on a metal skewer.

Mix yogurt, garlic, lemon juice and tahini together until well blended.

Heat the barbeque grill to medium high and cook on each side for about 4 minutes or until the internal temperature reaches 165 degrees F.

Serve the kebabs with the sauce.

 

 

*this is often available at bulk food stores or in the Middle Eastern or natural food sections of the grocery store.  If you don’t plan to use much, the bulk food store is a great way to go, just but a little bit at a time.

 

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