New and Improved Turkey Kofta

New and Improved Turkey Kofta

Normally this dish is made with lamb, chicken, mutton or beef. The dish is traditional in Mediterranean or middle eastern countries and it’s well known for the mix of spices and herbs that’s added to it. For this recipe I decided to use turkey thigh meat. It’s a fatty meat that I thought would work well as kofta. I have made this dish in the past and it worked very well then. This time I wanted to try it with different spices and herbs.

Recently I have been studying herbs on an online course. It has inspired me to use more herbs in my cooking. I decided to try using parsley in this dish. Parsley is native to the Mediterranean and it would go hand in hand with Kofta. This herb is pack with antioxidants and it’s rich in vitamin C as well. It is often used as a garnish in many dishes but it’s a great flavour enhancer. The parsley combined with the other ingredients in this dish gave it plenty of flavour and texture. We loved this meal and we hope you will too.

Do you enjoy middle Eastern food and if so, what’s your favourite? Let me know in the comments below and please don’t forget to like and follow me.

Serves 4

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  • Sharp knife
  • Chopping board
  • Vegetable peeler
  • Grater
  • Mixing bowl
  • Teaspoon
  • Baking tray
  • Skewers x 4


  • Turkey thigh meat x 500g
  • Onion x 1
  • Carrot x 1
  • Ground flaxseed or breadcrumbs x 4 heaped tbsps
  • Eggs x 1
  • Smoked paprika x 1 tsp
  • Ground cumin x 1 tsp
  • Ground ginger x 1 tsp
  • Ground sweet cinnamon x 1 tsp
  • Parsley x 1 handful
  • Salt and pepper to taste


  • Preheat the oven to 180°C or gas mark 5.
  • Peel, slice and dice the onion.
  • Next peel and grate the carrot.
  • Chop the parsley finely.
  • Place these ingredients into the mixing bowl.
  • Add in the turkey mince, ground flaxseed or breadcrumbs, smoked paprika, ground cumin, ground ginger, ground sweet cinnamon, egg and salt and pepper to taste.
  • Now using your hands mix all of these ingredients together.
  • Divide the mixture into four equal parts.
  • Next divide the part into two part then wrap that part around the skewer and repeat with the second part as well.
  • Repeat this process for the other three skewers.
  • Place the skewers across the baking tray and put the tray into the oven.
  • Cook for around 25 – 30 minutes.
  • Once the juices run clear the kofta are cooked.
  • Remove from the oven and put into a wrap or pitta and add salad.
  • Then serve with chips and enjoy.
New and Improved Turkey Kofta

New and Improved Turkey Kofta was a big hit in our house. My husband Howard, son Ted and myself enjoyed this dish. It was very easy to prepare and cook. On a Saturday, when I want to spend time with my family, it’s good to know that I don’t have to spend hours in the kitchen cooking a meal. As much as I love to cook I do enjoy time off for good behaviour occasionally. Ha, ha! All the ingredients in this dish are freezable. The kofta can also be made in advance of a meal and frozen too. Therefore I know I could make these at the weekend and eat them as a really quick mid week meal. They were super tasty and a great meal for the whole family to enjoy. However you decide to eat this dish, as always, please enjoy. Thank you xxx