Turkey Kofta with Tahini Sauce
From EatingWell: July/August 2013
Kofta is the common term for the combination of ground meat, onions and spices shaped into balls and cooked. In this turkey kofta kebab recipe, ground turkey and minced onion are mixed with cumin and allspice to make a delicious grilled dinner. Look for tahini, a sesame paste, with Middle Eastern ingredients or in the natural-foods section of the supermarket.
- 1 pound 93%-lean ground turkey
- 1/2 cup minced onion
- 1/2 cup coarse fresh or dry whole-wheat breadcrumbs (see Tips)
- 5 tablespoons chopped fresh cilantro, divided
- 1 teaspoon ground cumin, divided
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt plus 1/8 teaspoon, divided
- 1/4 teaspoon cayenne pepper
- 1/3 cup low-fat plain yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Preheat grill to medium-high.
- Combine turkey, onion, breadcrumbs, 4 tablespoons cilantro, 1/2 teaspoon cumin, allspice, 1/2 teaspoon salt and cayenne in a large bowl; gently knead together. Do not overmix. With damp hands, form the mixture into two ovals on each skewer; use about 1/3 cup for each and place at least 1 inch apart.
- Oil the grill rack (see Tips). Grill the kebabs until an instant-read thermometer inserted in the center registers 165°F, about 4 minutes per side.
- Combine yogurt, tahini, lemon juice, the remaining 1 tablespoon cilantro, 1/2 teaspoon cumin and 1/8 teaspoon salt in a small bowl. Serve the kebabs with the sauce.
Tips & Notes
- Tips: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
- Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
Per serving: 255 calories; 12 g fat (3 g sat, 2 g mono); 66 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 26 g protein; 2 g fiber; 474 mg sodium; 390 mg potassium.
Nutrition Bonus: Iron (15% daily value).
Carbohydrate Servings: 1
Exchanges: 1/2 starch, 1/2 vegetable, 3 medium-fat meat, 1 fat
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Ease of Preparation
- Total Time
- 30 minutes or less
- Preparation/ Technique
- Type of Dish
- Main dish, poultry
- Middle Eastern
- July/August 2013