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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