Grilled Turkey Kofta Bowls with Cucumber-Tomato Salad
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Ingredients
For the Turkey Kofta
- 1 small Onion, minced
- 1 Garlic Clove, minced
- 1 pound 85% Lean Ground Turkey
- 1/4 cup Finely Chopped Parsley
- Zest of 1 Lemon
- 3 tbsp Quick Oats, finely chopped
- 2 tsp Ground Cumin
- 1 tsp Coriander
- 1 tsp Ground Sumac (optional)
- 1 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Ground Allspice
- 1/4 tsp Ground Cloves
For the Cucumber-Tomato Salad
- 1 medium English Cucumber, cut into half moons
- 4 medium Tomatoes, cut into wedges
- 1/2 medium Onion, thinly sliced
- 2 cups Finely Chopped Parsely
- 1 cup Finely Chopped Fresh Mint
- 1/4 cup Olive Oil
- 1/4 cup Fresh Lemon Juice
- Salt & Pepper to taste
For the Yogurt Sauce (optional)
- 1 cup Plain Whole Milk Greek Yogurt
- 1 tbsp Olive Oil
- 1 tbsp Fresh Lemon Juice
- 1 Garlic Clove, grated
- 1/2 tsp Sea Salt
Instructions
- 1. Make the Kofta: Preheat the grill to medium-high heat. In a large bowl, combine ground turkey, minced onions & garlic, parsley, chopped oats, cumin, coriander, sumac (if using), salt, pepper, cinnamon, allspice, and cloves. Use clean hands to knead the mixture until well combined. Divide into 8 equal portions and shape into 3-inch sausage-like logs. Thread onto metal skewers. Oil the grill grates by dragging a paper towel soaked in oil across the grates using tongs just before grilling. Grill kofta skewers for 9–13 minutes, turning once, until internal temperature reaches 165°F. Let rest for 4–5 minutes before serving.
- 2. Make the Salad: While the kofta grills, combine cucumber, tomato, onion, parsley, mint, olive oil, and lemon juice in a mixing bowl. Season to taste with salt and pepper. Toss well and chill until ready to serve.
- 3. Make the Yogurt Sauce (Optional): In a bowl, whisk together yogurt, olive oil, lemon juice, grated garlic, and salt. Stir in grated cucumber. Add water 1 tablespoon at a time to thin to your desired consistency. Taste and adjust seasoning as needed.
Notes
Ingredient Notes
- Ground Turkey: Lean yet flavorful—85% is ideal for juicy, grillable kofta.
- Onion & Garlic: Lightly sautéed before mixing into the kofta for deeper flavor and better texture.
- Parsley & Mint: Used fresh in both the kofta and salad—bright, herbal flavor is key to this dish.
- Spices: Cumin, allspice, cinnamon, and cloves give the kofta a warm, aromatic Mediterranean flavor. Sumac adds citrusy brightness if using.
- Oats: A gluten-free binder alternative to breadcrumbs. Finely chop or pulse in a food processor.
- Cucumber & Tomato: Core watery cucumbers and use ripe, firm tomatoes to avoid sogginess in the salad.
- Yogurt Sauce: Cool and creamy—balances the spices in the kofta. Use dairy-free yogurt if preferred.
Customization Ideas
- Preparation Method: No Grill? Use a grill pan or broil kofta on a foil-lined baking sheet.
- Make It a Bowl or Wrap: Serve over rice, quinoa, or greens or with pita for a delicious mediterranean style wrap.
- Low Carb: Swap grains for cauliflower rice or turn the salad into lettuce wraps.
- Dairy-Free: Use plant-based yogurt or skip the sauce entirely—the salad adds plenty of freshness.
Storage & Make Ahead
- Meal Prep: Store kofta, salad, and sauce separately for easy reassembly.
- Refrigerator: Kofta: Store cooked kofta in an airtight container for up to 3 days. Salad: Best fresh, but holds up 1–2 days if drained before storing. Yogurt Sauce: Keeps in a sealed container for up to 5 days.