When summertime rolls around, I really enjoy eating foods that are fresh, light, and delicious- and this recipe for Lebanese Turkey Koftas is definitely sure to satisfy these needs. Traditionally in Lebanese and other Middle Eastern cooking, koftas are often made with beef or lamb mixed with different herbs and spices and are grilled on skewers. As lamb can sometimes be difficult to find and beef may be too heavy for summertime, I have put a twist on the classic Lebanese lamb kofta by switching the lamb or beef out for lean ground turkey- making it a lighter and healthier alternative. Pair these delicious bite-size koftas with my Refreshing Yogurt Dip, hummus, and some cool and refreshing veggies and your tastebuds (and summer bod) will thank you.
Servings: 12 koftas
Difficulty: Medium
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 45 minutes
Ingredients:
Turkey Koftas
- 1 pound ground turkey
- Olive oil, for frying
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 tablespoon ground cumin
- 1 teaspoon chili flakes
- 2 tablespoons mint leaves, chopped
- 2 tablespoons parsley, chopped
- Salt
- Pepper
Refreshing Yogurt Dip
- 1 cup Greek yogurt
- 1/2 teaspoon cumin
- 1 tablespoon mint leaves, chopped
- 1 tablespoon parsley leaves, chopped
- Salt
- Pepper
Directions:
In a pan over medium-high heat, fry the onions in the olive oil until tender and translucent, about 5 minutes. Add the garlic, cumin and chili flakes and cook for 2 minutes. Remove from the pan and place in a large mixing bowl.
Add the ground turkey, mint, parsley, salt and pepper to the bowl and mix until all ingredients are combined.
Next, form the koftas. Divide the meat mixture into 12 portions. With each portion, roll the meat mixture into 1-inch size balls and flatten them into oval-shaped patties. Place on a greased plate and continue the process until all the turkey mix is used up. Cover the plate with plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, prepare the yogurt dip. Combine all ingredients into a bowl. Taste and adjust seasoning as necessary. Cover with plastic wrap and place in refrigerator.
Over medium-high heat, heat about a tablespoon of olive oil the same pan that was used to fry the onions. Place the koftas in the pan and fry for 4-5 minutes per side, or until cooked through. Serve warm or at room temperature with the yogurt dip.
