Photo of Turkey kofta kebabs by WW

Turkey kofta kebabs

Points® value
Total Time
45 min
35 min
10 min



140 g, young leaf

Mint, Fresh

2 tablespoon(s), large handful leaves, plus extra to serve

Parsley, fresh

2 tablespoon(s), handful, flat-leaf leaves


1 small, grated


1 clove(s), grated

Turkey Breast Mince, raw

450 g

Ground Cumin

1 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level

Ground Cinnamon

½ teaspoon(s), level

Cayenne Pepper

¼ teaspoon(s), level

Cherry Tomatoes

12 individual

Calorie controlled cooking spray

4 spray(s)

0% fat natural Greek yogurt

250 g


1 portion(s), medium

Mint, Fresh

1 tablespoon(s), leaves

Lime Juice, Fresh

1½ teaspoon(s)


  1. In a large pan, heat a splash of water over a medium heat, then wilt the spinach, covered, for 4-5 minutes. Put the wilted spinach onto a clean tea towel and squeeze out any excess liquid.
  2. Put the spinach and herbs into the bowl of a mini food processor and blitz until finely chopped. Transfer to a large bowl with the onion, garlic, mince and spices. Season and stir to combine.
  3. Form the mince mixture into 16 egg-shaped koftas. Thread 4 koftas and 3 tomatoes alternately onto a 25cm skewer (see cook’s tip). Repeat with the remaining ingredients to make 4 skewers. Transfer to a plate and cover, then chill for 30 minutes.
  4. Meanwhile, make the salad: combine all of the ingredients in a bowl, season to taste and set aside.
  5. Prepare a barbecue. Make sure the grill rack is clean, then heat to medium-high. Mist the skewers with cooking spray, then grill for 4-5 minutes on each side, turning once, until the turkey is cooked and reaches an internal temperature of 75°C.
  6. Serve garnished with the extra mint leaves and the cucumber salad on the side.