Turkey Kofta and Vegetable Kebabs with Yogurt Sauce

Total Time
37 min
10 min
12 min


cooking spray

1 spray(s)

uncooked 93% lean ground turkey

1 pound(s)

uncooked onion(s)

1 medium, shredded

dried plain breadcrumbs

½ cup(s)

fresh parsley

2 Tbsp, chopped

fresh mint leaves

1 Tbsp, chopped

ground cumin

1½ tsp

ground coriander

1 tsp


1 tsp

table salt

¾ tsp

table salt

1 pinch

ground cinnamon

½ tsp

ground allspice

¼ tsp

fresh cherry tomato(es)

2 cup(s)

uncooked zucchini

2 small, cut into 1-inch slices

olive oil

1 tsp

plain fat free Greek yogurt

½ cup(s)

garlic clove(s)

1 medium clove(s), minced

fresh lemon juice

1½ tsp


  1. Preheat broiler. Spray broiler rack with nonstick spray.
  2. Mix together turkey, onion, bread crumbs, parsley, mint, cumin, coriander, paprika, ½ teaspoon salt, cinnamon, and allspice in large bowl. Shape mixture into 16 balls. Thread balls onto 4 (10-inch) metal skewers (if using wooden skewers, soak in water 20 minutes prior to use to prevent charring). Place on prepared broiler rack.
  3. Combine tomatoes, zucchini, oil, and ¼ teaspoon salt in another large bowl. Thread vegetables onto 4 more skewers. Place on prepared broiler rack.
  4. Broil skewers 5 inches from heat, turning once, until kofta are cooked through and tomatoes are blistered, about 12 minutes.
  5. Meanwhile, to make sauce, stir together yogurt, garlic, lemon juice, and pinch of salt in small bowl. Serve skewers with sauce.
  6. Per serving (1 kofta kebab, 1 vegetable kebab, and 2 tablespoons sauce)

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