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Turkey and Bulgur Kofta Kebabs with Tzatziki

  • 4 Servings
  • 30 mins Prep Time
  • 45 mins Total Time

Ingredients

  • 2 garlic cloves, peeled and pressed or minced
  • 1 cup low-fat or nonfat plain Greek yogurt
  • 1 cup diced English (seedless) cucumber
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons coarsely chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 2/3 cups boiling water
  • 1/3 cup bulgur (preferably medium grind)
  • 1 (1.2-pound) package 97% Fat Free Ground White Turkey
  • 2 garlic cloves, peeled and pressed or minced
  • 1 cup chopped yellow onion
  • 2 tablespoons low-fat or nonfat plain Greek yogurt
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 (6-inch) bamboo skewers, soaked in water for at least 30 minutes
  • Olive oil for brushing
  • 4 pita breads, cut in half
  • Garnish:
  • 1/2 cup thinly sliced radishes
  • 1/2 cup thinly sliced cucumber
  • 1/2 cup thinly sliced red onions
Serving Size 3 skewers, about 1/2 cup sauce and 1 pita bread
Amount Per Serving
Calories 450
Calories from fat 60
% Daily Value*
Total fat 7 g 11 %
Saturated fat 2 g 10 %
Trans fat 0 g
Cholesterol 80 mg 27 %
Sodium 1100 mg 46 %
Total Carbohydrates 52 g 17 %
Dietary Fiber 5 g 20 %
Sugars 9 g
Protein 46 g
Vitamin A 15%
Vitamin C 30%
Calcium 15%
Iron 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.

  • Step 1

    In a mixing bowl, whisk together the garlic, yogurt, cucumber, dill, lemon juice, salt and pepper, and mix in the cucumber and dill. Refrigerate until serving.

  • Step 2

    Combine boiling water and bulgur in a medium bowl. Let stand until bulgur is tender, about 15 minutes.

  • Step 3

    Drain in a fine mesh strainer and cool completely. Squeeze any excess liquid from bulgur.

  • Step 4

    In a food processor combine the garlic, bulgur, onion, parsley, yogurt, cumin, paprika, salt and pepper, and pulse until the onion is minced.

  • Step 5

    Add turkey and process, stopping occasionally to stir, until well combined. (Or mince onion, parsley and garlic by hand, and stir ingredients together in a large bowl.)

  • Step 6

    Drain soaked skewers. Divide turkey mixture equally into 12 sausage-shaped kofta, each about 4 inches long and 1 inch wide. Thread each onto a skewer and brush with oil.

  • Step 7

    Preheat grill for direct cooking over medium heat (about 400° F). Lightly oil grill grate.

  • Step 8

    Place kofta on grill, perpendicular to grate. Cook, with lid closed, turning once or twice with a thin metal spatula, until firm when pressed, 10 to 12 minutes. To discourage burned skewers, slip a strip of aluminum foil under exposed skewer handles. (The kofta can also be cooked in a broiler for 10 to 12 minutes. To keep the handles from burning, wrap each in a small strip of aluminum foil.)

  • Step 9

    Remove kofta from grill and serve with tzatziki sauce and thinly sliced vegetables in pita.

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