You guys know I’m a sucker for meat on a stick. I’ve been experimenting with various recipes I’ve seen where the meat is ground and formed into a ball and put onto a skewer, much like putting a meatball on a stick. I had some ground turkey the other day and knew I wanted to do a skewer with it and found inspiration on Skinny Taste with Gina’s “Persian Turkey Kofta Kebabs”.

The word Kofta actually refers to the meat being ground versus in chunks. I switched the bread crumbs for almond meal/flour to make it Paleo friendly, as well as only a slight variation on sizes/types of ingredients. The flavor on these was so tasty on their own but would also be great with a Tzaziki style dipping sauce. I just coated mine in Sriracha because everything is better with Sriracha. I served these with a grilled eggplant that was finished drizzled in olive oil, oregano, and grated parmesan. Delish!

Print
grill girl turkey kofta kebab

Turkey Kofta Kebabs


  • Author: Robyn
Scale

Ingredients

  • 1 lb ground turkey
  • ¼ cup minced onion
  • 2 cloves garlic, minced
  • 1 bunch fresh herbs or parsley (I used basil and oregano)
  • 2 tbsp almond meal (if you are not eating Paleo you can do bread crumbs)
  • ¼ tsp allspice
  • ¼ tsp coriander
  • ¼ tsp smoked paprika (if you can’t find smoked paprika, regular paprika is okay)
  • ¼ tsp chipotle powder (or chili powder)
  • sea salt and fresh ground pepper to taste
  • Bamboo Skewers- soak ahead of time

Instructions

  • Mix all ingredients together and let sit in the refrigerator for at least 10 minutes so the flavors can meld together.
  • Next, spoon into heaping tablespoon portions (about 1/8th cup size) and roll into little turkey logs or oval shapes.
  • Roll all the ovals (I jokingly called them “turkey turds” as I was rolling them) until finished with the meat.
  • Now, place two ovals onto each skewer. (presoak the skewers for at least 30 minutes).
  • Preheat your grill to medium heat, about 350 degrees.
  • Oil the grill grates so the turkey will not stick. Grill the meatballs on each side for about 3-4 minutes, or until nice char marks form. Kebabs are ready to pull off the grill when an internal read thermometer (I recommend the Thermapen) reads 170 degrees.

I served these kebabs with a grilled eggplant to continue the Mediterranean theme.

These would be great paired with a salad, your favorite veggies- the skys the limit here! What’s your favorite way to do meat on a stick?


TURKEY KOFTA KEBABS

I served these kebabs with grilled eggplant that were finished with olive oil, oregano, grated parm and sea salt and pepper. Quite the Mediterranean inspired meal!

Check out these related posts!

Baja Chicken & Slaw Sliders

Pork Belly Burnt Ends Recipe

 

*Affiliate links were used in this post