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Turkey Kofta Kebabs

Turkey Kofta Kebabs

Tickle your taste buds with some Turkey....

Serves 4
Prep time 15m
Cooking time 10m


  • 500g minced turkey
  • 200g lean minced pork
  • 2 onions, finely grated
  • 6 garlic cloves, crushed
  • 2 teaspoons dried chilli flakes
  • 1 small bunch of flat-leaf parsley, chopped
  • Olive oil for brushing
  • A pinch of salt (0.25g)
  • A pinch of freshly ground black pepper (0.05g)



1. Leave a ridged cast-iron griddle (or frying pan if not available) to get hot over a high heat and then lower the heat slightly a few minutes before cooking. Cover 8 bamboo skewers with cold water and leave them to soak.

2. Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, a pinch of salt and a pinch of freshly ground black pepper. Mix together well with your hands until the mixture has bound together. Divide the mixture into 8 and then mould each piece into long sausage shapes around the drained bamboo skewers.

3. Brush the kofta generously with oil and lightly oil the bars of the griddle (or base of the frying pan). Cook for 5 minutes, turning them now and then, until browned all over and cooked through. Serve with salad, pitta bread, houmous and some cucumber raita.

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