Ground Chickenturkey Kofta Kebabs Recipes

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TURKEY KOFTA KABOBS



Turkey Kofta Kabobs image

My Persian neighbor introduced me to kofta about 20 years ago. His were made of beef and I never actually got his recipe but I'm pretty good at replicating flavors and these came pretty close...and of course using turkey instead of beef makes these a lot lighter.

Provided by Susan

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 12

Number Of Ingredients 10

1 pound ground turkey
1 small onion, minced
2 cloves garlic, minced
¼ cup chopped fresh cilantro
1 egg
¼ teaspoon chopped green chile pepper
¼ teaspoon ground coriander
¼ teaspoon ground paprika
¼ teaspoon chili powder
salt to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
  • Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
  • Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 64.6 calories, Carbohydrate 0.9 g, Cholesterol 41.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 40.7 mg, Sugar 0.3 g

KOFTA KEBABS



Kofta Kebabs image

These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.

Provided by SRKELZ

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 1h20m

Yield 28

Number Of Ingredients 13

4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
½ tablespoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes

Steps:

  • Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
  • Preheat an outdoor grill for medium heat, and lightly oil grate.
  • Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

Nutrition Facts : Calories 34.6 calories, Carbohydrate 0.6 g, Cholesterol 10.8 mg, Fat 2.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 78.2 mg, Sugar 0.1 g

GROUND CHICKEN/TURKEY KOFTA KEBABS



Ground Chicken/Turkey Kofta Kebabs image

This is a light recipe that is awesome on the taste buds. It is very easy and quick to make and goes nicely along with couscous. You can play around with the vegetable ingredients till you get the right mixture, so those are estimates. I usually get a stir fry mix with peppers and onion and use 1 cup and mince it in a cuisine art chopper. I usually form them on metal skewers and remove them when cooking since my grill is too small.

Provided by deinemuse

Categories     Chicken

Time 30m

Yield 8 skewers, 4 serving(s)

Number Of Ingredients 14

1 lb ground chicken or 1 lb turkey
1/4 cup onion, grated
2 tablespoons red peppers, grated
2 tablespoons parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon garlic
1/4 teaspoon ground black pepper
1 pinch salt
1 pinch ground cloves
1 pinch nutmeg

Steps:

  • Mince garlic.
  • Shred onion and pepper.
  • Mix all ingredients together with a spoon till evenly mixed. You can put in the refrigerator from 30 to 24 hours.
  • Use water on hands and form on skewers.
  • Cook them on preheated lightly oiled grill, pan, broil, turning every 2 minutes until completely cooked. 6-10 minutes.

Nutrition Facts : Calories 176.7, Fat 9.6, SaturatedFat 2.7, Cholesterol 97.5, Sodium 110, Carbohydrate 2.9, Fiber 1.2, Sugar 0.7, Protein 20.3

CHEF JOHN'S KOFTA KEBABS



Chef John's Kofta Kebabs image

I'm excited to share what is one of my all-time favorite things to grill. This is perfect for those times when you want to take a break from grilling burgers, but you also kinda want a grilled burger, since this is basically a Mediterranean-style meatball on a stick. I know "shish" gets more love, but "kofta" might be the best kebab. Serve over a tomato, onion, and cucumber salad with flatbread or pita and a lemony tahini dressing.

Provided by Chef John

Categories     BBQ & Grilled Beef Skewers and Kabobs

Time 1h30m

Yield 4

Number Of Ingredients 15

1 slice whole grain bread, toasted
½ medium yellow onion, diced
⅓ cup chopped Italian parsley
4 cloves garlic, minced
8 ounces ground beef
4 ounces ground lamb
1 ¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground allspice
½ teaspoon paprika
¼ teaspoon ground cardamom
⅛ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
2 tablespoons water
4 bamboo skewers, soaked for at least 1 hour

Steps:

  • Cut toasted bread slice into thin strips on a cutting board; cut strips across into a small dice.
  • Place onion, parsley, and garlic on top of diced bread on the cutting board; chop until mixture resembles tabbouleh.
  • Season beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and cayenne. Add onion mixture and water. Mix and mash with your hands until well combined.
  • Wrap in plastic wrap and refrigerate until chilled, at least 1 hour, up to overnight.
  • Remove meat from the refrigerator and roll ¼ of the mixture into a ball using wet hands. Pierce in the middle with a bamboo skewer. Shape meat into a uniform log, about 6 inches long and 2 inches wide.
  • Meanwhile, preheat a charcoal grill until coals are very hot.
  • Place kebabs on the hot grill until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C). Serve.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 6.2 g, Cholesterol 68.9 mg, Fat 22.1 g, Fiber 1.2 g, Protein 15.6 g, SaturatedFat 9.1 g, Sodium 693.3 mg

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