A great Middle Eastern option for an easy weeknight dinner, these turkey koftas have great flavor and so easy to make.
A savory dish again. These turkey koftas are amazing. When I made them the first time, the kids kind of screwed up their noses until they tried them. Then they just couldn’t get enough of them. For something that’s so simple, these are amazing. I know I said that earlier, but there’s no other words to really describe them. They’ve got that Mediterranean flavoring, with cumin and mint and you can make them with any sort of ground meat. I’ve made them with both turkey and a lamb/beef mixture, but really, the sky is the limit.
I haven’t included a recipe for a dressing or sauce, but try things like natural yogurt with some mint mixed in, or just some mayonnaise, or some Greek yogurt with garlic to make a kind of aioli. Something creamy works really well, or you can just have it plain.
You can also have these in a pita bread with salad, or (like I’ve shown above) just as they are with a salad, Greek or otherwise!
Turkey koftas
(Paleo, Whole30, gluten-free, dairy-free)
Ingredients
- 2 garlic cloves peeled and crushed
- 2 tsp ground cumin
- 1 tsp chili flakes
- 500 g ground turkey
- 2 tbs chopped parsley
- 2 tbs chopping mint
Instructions
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Mix together all ingredients with your hands until it forms a coherent mass.
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Take balls of approximately 2 tbs in size and form into logs (or balls, whatever you wish). Continue until all mixture is used up.
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Chill in fridge for an hour.
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Place a griddle pan over a medium high heat. When hot, grill the koftas for 5-6 minutes, turning halfway through so that all sides are well browned.
Recipe Notes
Serve with salad, pita or any other accompaniment.
