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Turkey koftas recipe

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Prep time
20 mins

Cooking time
15-20 mins

Effort
Medium effort

Serves
4

  • ½ onion, finely chopped
  • 1 small carrot, grated
  • 250g turkey mince
  • 1 clove garlic, crushed
  • 1 tsp dried cumin
  • 1 tbsp tomato purée
  • Wholemeal breadcrumbs (from 1 slice of bread)
  • 1 egg yolk, lightly beaten

  • To serve:
  • 4 tbsp zero-fat Greek-style yoghurt
  • 2 tbsp chopped fresh mint
  • 2 medium tomatoes, sliced
  • 1 red onion, sliced
  • 2 tsp olive oil
  • ¼ tsp black pepper

1

Soak 8 bamboo skewers in water for 30 minutes.

2

Make leftover bread into breadcrumbs and store in the freezer.

3

Divide the mixture into 8 pieces, form a sausage shape with each piece and wrap around a skewer.

If you prefer, form the mixture into 16 small balls and cook either on skewers or individually.

4

Place in a grill pan, lined with foil, and put under a preheated grill for 15-20 minutes, turning occasionally.

5

Meanwhile, prepare the dip by combining the yoghurt and mint. For the salad, layer the sliced tomatoes and onions, drizzle with the olive oil and sprinkle with black pepper.

These koftas could also be served hot with vegetables, boiled rice and the minty yoghurt.