Meat from ground turkey Kofta kebabs surrounding a bowl of tzatziki sauce with a spoon.

Ground Turkey Kofta Skewers

This skewer recipe offers all the savory mint and parsley flavors of a traditional kofta kebab with the lean nutrition of Butterball Ground Turkey.

Prep Time
15 minutes active + 30 minutes chill time
Total Time
45 minutes

Ingredients

  • Two 16-ounce packages Butterball Fresh All Natural Ground Turkey 93/7 
  • 1 large yellow onion - peeled and quartered
  • 3 tablespoons fresh mint - minced 
  • ¼ cup Italian parsley 
  • 3 cloves garlic 
  • 2 teaspoons Kosher salt
  • 1 teaspoon pepper
  • 1 tablespoon cumin
  • 2 teaspoons coriander 
  • 2 teaspoons sumac 
  • ½ teaspoon allspice 
  • Pinch cayenne 

 

  • Optional toppings: Pickled red onions, diced cucumbers, tzatziki sauce 
  • Note: You’ll want to look for fresh spearmint, not peppermint. 

Directions

  1. Add onion, mint, parsley, and garlic to a food processor and pulse until finely minced. Transfer to a clean kitchen towel or paper towels and squeeze out as much excess moisture as possible.
  2. In a large bowl, combine ground turkey, onion mixture, and spices. Mix until evenly incorporated, being careful not to overwork the meat. Cover and refrigerate for at least 30 minutes — this helps the mixture firm up and makes it much easier to shape.
  3. If using wooden skewers, soak them in water for 30 minutes while the mixture chills.
  4. Preheat grill to medium-high heat and lightly oil the grates. Divide the mixture into 8 equal portions and firmly press each one around a skewer into a log shape, about 4-5 inches long. Grill skewers for 4-5 minutes per side, turning once, until cooked through and nicely charred. Internal temperature should reach 165°F.
  5. Let rest for a few minutes before serving. Top with pickled red onions, diced cucumbers, and side of tzatziki. 
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Ingredients

  • Two 16-ounce packages Butterball Fresh All Natural Ground Turkey 93/7 
  • 1 large yellow onion - peeled and quartered
  • 3 tablespoons fresh mint - minced 
  • ¼ cup Italian parsley 
  • 3 cloves garlic 
  • 2 teaspoons Kosher salt
  • 1 teaspoon pepper
  • 1 tablespoon cumin
  • 2 teaspoons coriander 
  • 2 teaspoons sumac 
  • ½ teaspoon allspice 
  • Pinch cayenne 

 

  • Optional toppings: Pickled red onions, diced cucumbers, tzatziki sauce 
  • Note: You’ll want to look for fresh spearmint, not peppermint. 

Nutritional Facts

People Served
4