Vegetable and Turkey Kofte Kebabs with Garlic-Yogurt Sauce

These were really tasty and we served them with steamed rice and broiled bell peppers and onions.  The yogurt sauce is AMAZING.
We weren’t sure about broiling vs. grilling but using the broiler worked fine. [May require login]


  • 1spray(s)
    cooking spray
  • 12cup(s)
    fat-free plain Greek yogurt
  • 1clove(s)
    garlic clove(s)minced
  • 12Tbsp
    fresh lemon juice
  • 1tsp
    table saltdivided
  • 2cup(s)
    fresh cherry tomato(es)
  • 2small
    uncooked zucchinicut into chunks
  • 1tsp
    olive oil
  • 1pound(s)
    uncooked 93% lean ground turkey
  • 1medium
    uncooked onion(s)grated
  • 12cup(s)
    dried plain breadcrumbs
  • 2Tbsp
    fresh parsleyfinely chopped
  • 1Tbsp
    fresh mint leavesfinely chopped
  • 1 12tsp
    ground cumin
  • 1tsp
    ground coriander
  • 1tsp
  • 12tsp
    ground cinnamon
  • 14tsp
    ground allspice
  • 2cup(s)
    cooked white rice


1.  Coat broiler pan with cooking spray; place in oven 4 to 5 inches from broiler. Preheat broiler. If using wooden skewers, soak 8 of them in water for at least 30 minutes.
2.  In a small bowl, combine yogurt, garlic, lemon juice and a pinch of salt; set aside.
3.  In another bowl, toss together tomatoes, zucchini, oil and 1/4 tsp salt; thread onto four skewers.
4.  In a large mixing bowl, combine turkey, onion, breadcrumbs, parsley, mint, cumin, coriander, paprika, cinnamon, allspice and remaining rounded 1/2 tsp salt; mix well with your hands. Divide mixture into 16 equal-sized balls; thread four balls onto each of four remaining skewers.
5.  Broil skewers, flipping once, until tomatoes are blistered and an instant-read thermometer inserted into kofte reads 165°F, 4-6 minutes per side.
6.  Serve skewers over rice, drizzled with yogurt sauce.
Serving size: 1 skewer each kofte and vegetables, 1/2 c rice, 2 Tbsp yogurt sauce
Explore posts in the same categories: chicken, gluten-free, main course, Weight Watchers

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