Turkey Kofta Kebabs

By ohioeggs  , ,

July 20, 2021

0.0 0
  • Prep: 15 mins
  • Cook: 20 mins
  • 15 mins

    20 mins

    35 mins

  • Yields: 4-6


1 1/2 pound ground turkey

4 garlic cloves, minced

1/2 of a medium sweet onion

2 Tablespoons fresh parsley, finely chopped

2 Tablespoons fresh mint, finely chopped

3/4 teaspoon salt

1/8 teaspoon black pepper

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon cloves

1/4 teaspoon red pepper flakes {optional}

1/4 teaspoon cayenne pepper {optional}

1/2 teaspoon oregano

1 egg, slightly beaten

1/2 cup breadcrumbs

Tahini Garlic Sauce

1 cup tahini

3/4 cup warm water (might need more depending on the consistency you like)

4 garlic cloves, minced

1/4 cup lemon juice

1/4 teaspoon salt


If you are using wooden skewers you will want to soak them for an hour before you grill. If you are using metal skewers set about 6-8 aside depending on how big you want to make your kebabs.

Preheat the grill on medium-high heat for 10- 15 minutes before you start grilling.

In a food processor chop the onion and garlic until finely chopped. Add the ground turkey, parsley, mint, salt, pepper, cumin, coriander, cinnamon, allspice, cloves, red pepper flakes, cayenne pepper, oregano and give it a few pulses.

Add the egg and process until the turkey starts to become a thick mixture and everything is pretty well mixed together.

Add the breadcrumbs and process until everything is combined. Remove the turkey mixture from the food processor and put it into a large mixing bowl. If the mixture feels very wet and sticky and hard to work with you can add a bit more breadcrumbs.

Use your hands to form 1 to 1 1/2 inch thick kebabs around the skewers making them as long as you want. Do this using each of the skewers until your turkey is done.

Put the kebabs on the grill and grill them over the medium-high heat for about 4-5 minutes on one side, flip and grill another 4 to 5 minutes.

Serve the kebabs with your favorite pita, hummus, tabbouleh and a drizzle of the tahini garlic sauce.


Put all the ingredients for the Tahini Garlic Sauce in a food processor and process until everything is combined and the sauce is smooth. Add more water to reach the consistency you like.

These work great in many meals. Try adding them on top of Fattoush or alongside Tabbouleh.

Make a pita sandwich out of the kebabs along with tomato, a scoop of tabbouleh, hummus and the tahini garlic sauce.

Traditional chicken kafta doesn't always use breadcrumbs but I like to add that in to help with the consistency of the meat and make it easier to form into kebabs on the skewers.

*You might need more depending on the consistency you like.

Julia is a mom of three growing boys who creates a mix of seasonal recipes from scratch (whenever possible) on her blog, A Cedar Spoon. A Cedar Spoon is the result of her passions, great food from great ingredients, a worldly curiosity from her various travels and the inspiration of her Mom and their Mediterranean roots.
Julia at A Cedar Spoon