Persian Turkey Kofta Kebabs
If you want a fresh idea for your next BBQ, try these Middle Eastern–inspired Persian turkey kofta kebabs. They’re a cross between a grilled meatball and a burger on a stick—light, flavorful, and perfect for warm-weather gatherings. If you prefer, skip the skewers and cook the kofta in a skillet; on the grill they develop a nice char and smoky flavor.
These kofta were inspired by a neighbor who used to host backyard Persian gatherings. His traditional version used beef, but this turkey adaptation keeps the same aromatic spices while making the dish lighter. Prep the meat ahead and chill it for best texture and flavor melding—this will also help the kofta hold together on the grill.
About This Recipe
Persian-style kofta comes in many regional variations across the Middle East, and recipes often use beef, lamb, chicken or even fish with distinct spice blends. This turkey version keeps the classic profile—onion, garlic, parsley and warm spices like allspice and coriander—while offering a lean option suitable as an appetizer or main course.
Recipe Details
Yield: 4 servings (about 12 kebabs)
Serving Size: 3 kebabs
Prep Time: 15 mins • Chill Time: 30 mins • Cook Time: 10 mins • Total: 55 mins
Ingredients
- 20 oz 93% lean ground turkey
- 1 small onion, minced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp bread crumbs
- 1/4 tsp allspice
- 1/4 tsp ground coriander
- 1/4 tsp paprika
- 1/4 tsp chili powder
- Salt and freshly ground black pepper, to taste
Instructions
- In a large bowl combine the ground turkey, minced onion, garlic, chopped parsley, bread crumbs, allspice, coriander, paprika, chili powder, and salt and pepper. Mix gently until evenly combined—avoid overworking the meat to keep the texture tender.
- Divide the mixture into twelve heaping 1/4-cup portions. Shape each portion into a log-shaped oval (kofta shape). If you prefer, form them into round meatballs or patties instead.
- Arrange the shaped kofta on a baking sheet and refrigerate for at least 30 minutes. Chilling helps the kebabs hold together and allows the flavors to meld.
- If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning on the grill.
- Preheat the grill to high heat. Carefully insert a skewer lengthwise through each formed kofta, leaving space at both ends for turning.
- Grill the kebabs covered over indirect heat for about 15 minutes, then move them to direct, low flame and finish cooking for 3–4 minutes on each side, turning occasionally, until the meat is cooked through and no longer pink inside. Cooking time can vary depending on skewer thickness and grill heat.
- Remove from the grill and let rest a few minutes before serving.
Serving Suggestions
These kofta are delicious served as an appetizer or a main dish. Pair them with a simple cucumber and tomato salad, a cooling cucumber-yogurt sauce (tzatziki-style), warm pita, rice pilaf, or tabbouleh. They also work well in wraps with fresh herbs and a squeeze of lemon.
Tips & Variations
- Make ahead: Prepare and form the kofta the day before and refrigerate to deepen the flavor. Bring to the grill chilled.
- Skillet option: If you don’t have a grill, cook the kofta in a lightly oiled skillet over medium heat, turning to brown all sides and finishing until cooked through.
- Spice adjustments: Add more chili powder or a pinch of cayenne for heat, or swap parsley for cilantro for a different herb profile.
Nutrition (per serving)
Serving: 3 kebabs • Calories: 185.5 kcal • Carbohydrates: 5 g • Protein: 23 g • Fat: 8.5 g • Saturated Fat: 2.5 g • Cholesterol: 79 mg • Sodium: 114.5 mg • Fiber: 1 g • Sugar: 0.5 g
Feedback
If you try this recipe, please leave a comment to share any tweaks or serving ideas you enjoyed—feedback helps refine recipes and inspires others.
