Vegetable and Turkey Kofte Kebabs with Garlic-Yogurt Sauce

Total Time
47 min
35 min
12 min
Don’t let this long list of ingredients get you nervous. It’s lots of herbs and spices – critical ingredients for giving Middle Eastern food its fabulous flavor.


cooking spray

1 spray(s)

plain fat free Greek yogurt

½ cup(s)

garlic clove(s)

1 small clove(s), minced

fresh lemon juice

½ Tbsp

table salt

1 tsp, divided

fresh cherry tomato(es)

2 cup(s)

uncooked zucchini

2 small, cut into chunks

olive oil

1 tsp

uncooked 93% lean ground turkey

1 pound(s)

uncooked onion(s)

1 medium, grated

dried plain breadcrumbs

½ cup(s)

fresh parsley

2 Tbsp, finely chopped

fresh mint leaves

1 Tbsp, finely chopped

ground cumin

1½ tsp

ground coriander

1 tsp


1 tsp

ground cinnamon

½ tsp

ground allspice

¼ tsp

cooked white rice

2 cup(s)


  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.
  7. Serving size: 1 skewer each kofte and vegetables, 1/2 c rice, 2 Tbsp yogurt sauce

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