Photo of Vegetable and turkey kofta kebabs with garlic-yogurt sauce by WW

Vegetable and turkey kofta kebabs with garlic-yogurt sauce

SmartPoints® value per serving
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—which are critical ingredients for giving Middle Eastern food its fabulous flavor. For the herbs, you'll need some fresh parsley and mint, and for the spices, you'll need ground cumin, coriander, paprika, cinnamon, and allspice. All of these spices should find a spot in your pantry, as you'll find yourself reaching for them for a hit of flavor over and over again for many different recipes. They beautifully complement the ground turkey and grated onions for this recipe, as well as the tomatoes and zucchini that are threaded onto the skewers as well.


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