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Delicious Kofta Kabobs made with ground turkey. Simple to make and loaded with bold, bright flavor! Recipe for Tzatziki Sauce included as well.
Shady Brook Farms
I often keep this blog lighthearted and stay neutral about issues that might mean more to me than I let on to. So just a few words on meaningful issues….
It’s important it is to know where our food comes from and how it’s been processed and handled. It’s also our duty to strive for all livestock to be treated ethically and compassionately.
Shady Brook Farms is dedicated to bringing wholesome, natural turkey raised with care and respect, and without the use of growth promotants.
All while keeping it affordable. Each & every Shady Brook Farms package you pick up is clearly marked with which of it’s 700 independent family farms your product came from. How’s that for knowing where your food comes from?
When we hear Kofta Kabobs we think of a ground lamb and beef dish. Those ingredients are traditional as well as what was available in the region of origin.
Ground lamb is simply not cost effective and beef is working it’s way onto that list as well.
Ground turkey works wonderfully in this recipe. Since first making this a few years ago I have stuck with ground turkey. The flavor and texture are spot on.
These Turkey Kofta Kabobs are juicy and booming with bright, fresh flavor. Fresh cilantro, parsley & mint are a must!
Turkey Kofta Kabobs do involve a little prep work – but can all be done in advance. I actually prefer doing the prep work a few hours ahead of time allowing the herbs to better mingle with the ground turkey.
When prepping the herbs for the kabobs; I throw the chopped onion, cilantro, parsley and mint into a food processor and pulse until everything is super fine – it will be like a saucy salsa. Alternatively, you could dice everything fine by hand.
It’s important to note that you have to start the tzatziki sauce a few hours ahead. The seeds must be removed from from the cucumbers. The cucumbers then need to be diced, salted and placed in a colander for an hour or two to remove excess liquid. It may sound excessive – but it’s the path to thick, creamy tzatziki. Trust me, no one wants watery tzatziki sauce.
I served these Turkey Kofta Kabobs with LOTS of tzatziki sauce, a simple salad, pitas, hummus, feta cheese & olives. Awesome with tabbouleh, too. Such a delicious plate!
Hope you enjoy!
Turkey Kofta Kabobs
- FOR KOFTA KABOBS:
- 20 oz package of Shady Brook Farms ground turkey
- 1 medium onion chopped
- 1/4 cup fresh cilantro loosely packed
- 1/4 cup fresh parsley loosely packed
- 2 tablespoon fresh mint
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pepper
- FOR TZATZIKI SAUCE:
- 2 medium sized cucumbers
- kosher salt
- 2 cups plain Greek yogurt
- 2 cloves garlic minced
- 1 tablespoon finely chopped fresh herb of choice dill, mint, parsley
- 2 tablespoon lemon juice
- salt & pepper to taste
- For Kofta Kabobs:
- I throw the chopped onion and cilantro, parsley and mint into a food processor and pulse until everything is super fine – it will be like a saucey salsa. Alternatively, you could dice everything fine by hand.
- In a mixing bowl, thoroughly combine ground turkey, onion & herb mixture and salt, paprika, cumin, cinnamon and pepper.
- Shape meat mixture into sausage form and insert skewers.
- (This can be done well ahead of time & refrigerated until needed)
- Grill about 5 minutes on each side or until cooked through. (I grilled these on top of aluminum foil)
- Serve with tzatziki & enjoy 🙂
- For tzatziki:
- Peel, seed and dice cucumbers. (To seed cucumbers – cut in half lengthwise and use spoon to scoop out seeds)
- Sprinkle a generous amount of salt over cucumbers and toss.
- Let cucumbers drain for 1-2 hours in a colander over a bowl. Occasionally toss cucumbers around and press with a spatula or spoon to force out liquid. Before using, wrap cucumbers in paper towels and squeeze out any excess liquid.
- In a bowl, combine cucumbers, Greek yogurt, garlic, fresh herb and lemon juice. Stir.
- Add a crack or two of fresh pepper.
- Sauce can be served immediately, but is best after refrigerating for an hour or two to allow flavors to blend.
- Tzatziki sauce can be stored for a day or two in the fridge. If liquid starts to form (from the cucumbers), blot up with a paper towel & stir.
Shady Brook Farms turkey products are available in the following states: ME, NH, VT, NY, NJ, MA, VA, RI, CT, PA, MD, DE, WV, NC, SC,GA, and FL. For those outside of those states, look for Shady Brook Farms’ sister brand, Honeysuckle White!