Grilled Turkey Kofta Kebabs
Grilled, spiced, delicious and healthy, a Mid-East Delight
Equipment
- 1 Grill
- 4 Kebab Skewers
Ingredients
- 28 oz raw ground turkey, 93% lean
- 2 tbsp Kofta seasoning See above if you need to make some
Instructions
- Combine ground turkey and Kofta seasoning in a bowl and mix well. Note: I like to think of it like making biscuit dough - I fold the turkey over itself until the seasoning is well distributed.
- Take a pre-soaked wood or clean metal skewer and wrap ¼ of the turkey around the skewer. I recommend using a wax paper covered baking sheet to set the skewer on and then press the meat into a long log, like the Kofta you would get at a restaurant. Repeat this process 3 more times until you have 4 skewers.
- Cover the skewers with more wax paper, and refrigerate at least 1 hour, preferably 2-3 hours before cooking. The time in the refrigerator helps the turkey keep its shape on the grill. If you don’t let it rest for long enough, the turkey will be too soft to manipulate properly on the grill.
- Preheat your grill. I used charcoal for this recipe, but I’ve used propane to good effect in the past. Once the grill is hot, put on your skewers. Cook on the first side until you notice it charring on the bottom, or until the top of the Kofta is darkening. Don’t let it cook through completely, but you want the Kofta to be firm enough that it won’t fall apart when you turn it. This will take at least 5 minutes, but should not need more than 10 if the grill is sufficiently hot.
- Use a pair of long tongs to turn the Kofta. Have a metal spatula on hand in case you need to unstick parts of the Kofta. Cook for at most another 5 minutes, just until this side is also charred.
- Use a meat thermometer to verify the Kofta is over 165F internally. For the Kofta to be nicely charred, it will likely far exceed 165F. This test is only to ensure food safety. Once it’s at temp, you can remove and serve.
Notes
The calculated calories are for 1 7oz turkey kofta kebab.