My Persian neighbor introduced me to kofta about 20 years ago. His were made of beef and I never actually got his recipe but I'm pretty good at replicating flavors and these came pretty close...and of course using turkey instead of beef makes these a lot lighter.

Susan

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
12 kabobs
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for medium heat and lightly oil the grate.

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  • Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.

  • Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.

  • Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

65 calories; protein 8.1g 16% DV; carbohydrates 0.9g; fat 3.2g 5% DV; cholesterol 41.5mg 14% DV; sodium 40.7mg 2% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 5 stars
08/19/2016
Really enjoyed making this dish. Very simple and I had everything on hand. I really liked the kofta although wish I had been able to grill them. I formed them and baked at 375 for 40 minutes (internal temp reached 165 degrees). They held up well in the oven. I think they would be fine as written and cooked on the grill. However, skewering to make a "kabob" would be difficult with the moisture content of the meat mixture, but then again...the recipe does not instruct you to use a skewer. If you choose to skewer them, reduce to 1 egg or 1 egg white, gauge the moisture content, and slowly mix in some plain breadcrumbs (about 1/4-1/2 cup should be fine) for these to hold together. Read More
(3)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/18/2016
Really enjoyed making this dish. Very simple and I had everything on hand. I really liked the kofta although wish I had been able to grill them. I formed them and baked at 375 for 40 minutes (internal temp reached 165 degrees). They held up well in the oven. I think they would be fine as written and cooked on the grill. However, skewering to make a "kabob" would be difficult with the moisture content of the meat mixture, but then again...the recipe does not instruct you to use a skewer. If you choose to skewer them, reduce to 1 egg or 1 egg white, gauge the moisture content, and slowly mix in some plain breadcrumbs (about 1/4-1/2 cup should be fine) for these to hold together. Read More
(3)
Rating: 4 stars
12/13/2015
I was a little heavy handed with the spices to suit our taste but other than that I made as written. I liked the idea of no breadcrumbs but because of that these ovals were pretty wet which made it hard to keep them in one piece when flipping. The title of the recipe is Kabobs so I felt it fitting to stick them on a skewer for serving. Great flavors in this recipe and one that would work nicely with ground chicken or beef too. Read More
(1)
Rating: 5 stars
06/14/2020
Delicious! The mixture was very soft so I ended up adding about a cup of breadcrumbs. Instead of grilling I formemd into kofta-esque shapes and baked at 375 for 30 minute. This was SO yummy---definitely will be making again! Thanks! Read More
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Rating: 5 stars
10/24/2018
Delicious. Will make these again. I used a spicy Serrano pepper. Read More
Rating: 5 stars
05/30/2019
Delicious! We added a little bit of panko to make the meat less wet to help everything hold better. other than that amazing flavour! Great recipe! Read More