Go Back
Kefta Kabobs with Tzatziki Sauce | Ground Turkey Kefta Kabobs | www.craftycookingmama.com

Ground Turkey Kefta Kabobs & Tzatziki Sauce

Delicious Kefta Kabobs made with ground turkey. Simple to make and loaded with flavor!
5 from 6 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Chicken &amp, Poultry
Servings 4 servings


  • 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
  • skewers
  • 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 Kefta 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.