So today I learnt a two new things:
1. That the word kofta has it’s origins in Persian, and it means grounded or pounded. You can have meat kofta, seafood kofta or even a vegetarian kofta. Tonight, I made kofta kebabs with ground turkey and it was fabulous (and easy) but I’ll get to that in a minute.
2. I also learned that you can mimic grilling using a broiler in your oven.

Grilling season is upon us and I couldn’t be more excited. Many reasons, but mostly because my husband is the grill master and I get out of cooking! Kidding (but seriously). However, as Scott works such long hours it is usually fairly late by the time he gets home and we are both ready to eat ASAP. I try to have everything ready for him to throw on the grill when he gets home, but in some situations (like tonight) our night just didn’t go as planned. Long story short, I was forced to “grill” so googled how to grill using my oven. Apparently the broiler is just as effective, but I beg to differ!

Although my kofta kebabs were still super tasty, they didn’t have the smoked/grilled flavor that they would have if we did them on the BBQ. That being said, this recipe is so versatile I’m sure you could have pan friend, baked, broiled or grilled these kabobs and they would have been delicious. They held their consistency and flavor perfectly, plus I did a delicious cucumber, tomato, pickle and beetroot salad, which accompanied it to perfection!

Print Recipe
Kafta Kabobs
175 Cals | F9g | C1g | P21g 1x Red
  1. Preheat grill (or broil) on medium-high
  2. Combine turkey, mint, oregano, salt, onion powder, garlic powder, cumin, coriander and pepper in a medium mixing bowl; gentle knead until well mixed
  3. Divide mixture into 6 equal portions and shape into long, slender cylinder shapes. Flatten slightly and slide onto wooden skewer
  4. Lightly coat each kabob with spray. Grill for approx 10 minutes, turning occasionally, until cooked through and lightly charred.
  5. Serve with a side salad or vegetables of choice.
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