Vegetable and turkey kofta kebabs with garlic-yogurt sauce
10
Points®
Total time: 47 min • Prep: 35 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooking spray
1 spray(s)
Plain fat free Greek yogurt
½ cup(s)
Garlic
1 small clove(s), minced
Fresh lemon juice
½ Tbsp
Table salt
1 tsp, divided
Cherry tomatoes
2 cup(s)
Uncooked zucchini
2 small, cut into chunks
Olive oil
1 tsp
Uncooked 93% lean ground turkey
1 pound(s)
Uncooked onion
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
Paprika
1 tsp
Ground cinnamon
½ tsp
Ground allspice
¼ tsp
Cooked white rice
2 cup(s)
Instructions
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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