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Turkey Kefta with green herb sauce

Turkey Kefta with green herb sauce
Cooking Time:
Imperial (US)
You can grill them on a skewer or just grill like a burger. They work well also cooked inside on a hot cast iron pan or baked in the oven, but I prefer the smoke from the grill.
  • 1 1/2 lbs Ground turkey, preferably organic
  • 1/3 cup Grated or finely minced onion
  • 1 tsp Salt
  • 1/2 cup Minced cilantro
  • 2 Cloves garlic, finely minced
  • 1 tsp Ground chile
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 Egg, beaten
  • 1/4 cup Fine breadcrumbs
  • Green herb sauce - see recipe
Place all ingredients in a large mixing bowl. With your hands, gently mix everything until blended. Do not over-mix or the meat will get tough. Cover and set in the refrigerator until ready to make the Kefta.
Remove the Kefta mixture from the refrigerator. Wet your hands slightly and grab enough meat to make a 2" round ball. Now flatten the ball into an oblong shape about 3" long and 1/1/2" wide, and about 3/4" thick. If you are going to skewer the Kefta, form the oblong shape around the skewer. Set aside on a plate. Continue with the rest of the meat.You should have about 10 Kefta. You can also shape them into small round patties and serve them in a bun.
When you are ready to cook the Kefta, heat a gas or charcoal grill. When hot, grill the Kefta about 4 minutes on each side. You should have nice grill marks on both sides.
Serve with Green Herb Sauce and yogurt or labneh.
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