I think the first time that I learned of a Kofta was about a year or two ago amidst one of the many reality cooking TV shows that I frequently watch; which is one of the sources that I get so much of my inspiration from. I thought it sounded pretty great! A seasoned meatloaf or meatball on a stick? Perfect!
Still don't know what a Kofta is? Well, it's basically a mixture of meat, bread crumbs or rice, and spices to form into meatballs or skewered patties. There are a lot of variations out there, but today I'm going with a healthier play on a turkey Kofta with a sort of Greek or Lebanese twist. I added in chopped onions, egg, and some traditional spices to the meat, and served it with a lemon tahini sauce on the side.
I would have served it with some tzatziki, but I am not a fan at all of cucumbers. Sorry all!
What I love about Kofta is that they can be prepared ahead of time and then cooked later when you're ready; which makes them a pretty awesome spring time gilled dinner! Now that the weather is starting to get warmer, I plan on spending a lot more time outside in my oasis of a backyard.
Well, it's not currently in the state of an oasis... but, it will be soon!
These turkey Kofta are seasoned thoroughly and brightened up with just a touch of lemon zest to give that much needed essence of spring. I've always associated lemons with spring, and I'm not really sure why. Maybe it's because I like to enjoy lemonade in the reemerging sunshine.
I served my Kofta over a side of spiraled zucchini squash that I sautéed with just some salt, pepper, and a little bit of crumbled reduced fat feta cheese.
You can either eat these straight off the skewer or just remove the meat from them and enjoy just the same!
Skinny Turkey Kofta
Servings: 4 • Size: 2 Skewers • Calories: 245.7 • Fat: 6.4 g • Carb: 12.4 g • Fiber: 1.7 g • Protein: 33.7 g • Sugar: 5.1 g • Sodium: 162.1 mg
Greek Yogurt Tahini Dipping Sauce:
6 Oz. Plain Fat Free Greek Yogurt
1 Tbsp. Tahini Paste
1 Lemon, Juiced
1 Lb. Extra Lean Ground Turkey
1 Small White Onion, Minced
2 Garlic Cloves, Minced
1 Large Egg White
1/4 C. Parsley, Chopped
2 Tbsp. Plain Bread Crumbs
1 Lemon, Zested
1 Tsp. Chili Powder
1/2 Tsp. Ground Allspice
1/2 Tsp. Ground Coriander or Cumin
1/2 Tsp. Paprika
Salt & Pepper to Taste
Preheat your grill or oven.
I used a counter top grill on medium-high.
Mix together the yogurt, tahini, and lemon juice in a small bowl; set aside in the fridge until ready to use.
Combine the ingredients for the kofta together in a large bowl and mix together until well blended.
Divide the meat mixture evenly into 8 sections of meat.
I put mine into meatballs for easier handling.
Use your hands to form the meat around the skewers.
Grill the kofta accordingly.
I grilled mine on my indoor grill over a medium-high heat for 6-7 minutes, flipping them halfway over about halfway through the cooking time. These can also be cooked on an outdoor grill or even baked.
When the kofta are cooked through and have reached an internal temperature of 180 degrees F. remove from the heat and allow to cool slightly.
Plate the kofta and serve right away with a side of the cold dipping sauce. Enjoy!