Photo of Turkey kofta kebabs by WW

Turkey kofta kebabs

SmartPoints® value per serving
Total Time
1 hr 15 min
35 min
10 min
These Middle Eastern-inspired meatballs are wonderful grilled. Make sure yours are egg-shaped, not round, for the real deal. They're great served with couscous or tabbouleh salad, or stuffed into pita. Though turkey is traditional, you can also make these with lean ground chicken breast. If you only have wooden skewers, that's fine. Just make sure to soak them in water for 20 minutes before use so they don't burn.


Fresh baby spinach

5 oz

Fresh mint leaves

cup(s), loosely packed

Fresh parsley

cup(s), loosely packed

Uncooked onion(s)

1 small, grated and squeezed dry

Garlic clove(s)

1 medium clove(s), grated

Uncooked 93% lean ground turkey

1 pound(s)

Ground cumin

1 tsp

Ground coriander

1 tsp

Ground cinnamon

½ tsp

Cayenne pepper

1 pinch, (or to taste)

Table salt

1 tsp

Black pepper

1 pinch, (or to taste)

Fresh cherry tomato(es)

12 medium, or grape tomatoes

Plain lowfat yogurt

1 cup(s)


4 small, Persian variety, peeled, chopped

Fresh mint leaves

½ Tbsp, (or to taste; plus extra for garnish)

Fresh lime juice

1½ tsp

Table salt

¼ tsp, coarse variety

Black pepper

1 pinch

Cooking spray

4 spray(s)


  1. In a large covered saucepan, heat a splash of water over medium heat. Add spinach; cover and cook, tossing with tongs a few times, until wilted, 4-5 minutes.
  2. Spoon spinach into a mesh sieve. Use your hands to squeeze water out of spinach, a little at a time, until very dry; squeeze any remaining water out by rolling spinach in a paper towel. Set aside.
  3. Place spinach, mint and parsley in a food processor; pulse several times to chop finely. Transfer to a large bowl; add onion, garlic, turkey, spices and salt. Season with black pepper; combine ingredients well using a large fork.
  4. Divide turkey mixture into four equal portions; with wet hands, form four egg-shaped kofta from each portion . Thread 4 kofta lengthwise through a 10-inch metal skewer, alternating with tomatoes (there will be 4 kofta and 3 tomatoes per skewer); repeat with remaining ingredients. Cover with plastic wrap; let sit for at least 30 minutes.
  5. While koftas chill, make cucumber salad: Combine yogurt, cucumbers, mint, lime juice and salt in a small bowl. Season with black pepper; stir to combine.
  6. Heat a grill to medium-high heat. Off heat, lightly coat kebabs with cooking spray; grill until internal temperature of kofta reaches 165°F, 4-5 minutes per side. Garnish with mint leaves; serve with cucumber salad.
  7. Serving size: 1 kebab and 1/2 c cucumber salad