Ground Turkey Kofta with Mint Yogurt

 

My man and I are on a low carb/low sugar diet (basically called the "KETO DIET") and we are always looking for different and interesting recipes to keep our “foodie” side happy. 

Recently, I had the opportunity to receive 40 pounds of freshly frozen ground turkey from Zaycon Fresh, an amazing farm-to-table company with the freshest meat ever!  We’ve used about 6 pounds so far, but this recipe is my new favorite! Usually Kofta is made with beef, but for those of you looking for a lighter version, I think you’ll be super satisfied!

 

Ingredients for Kofta:

1 pound Zaycon Fresh ground turkey

1 egg

½ small onion- minced

2 sprigs of fresh parsley- finely chopped

2 cloves garlic- minced

4 pinches salt

1 teaspoon cayenne pepper

2 teaspoons paprika

1 teaspoon ground coriander

 

Ingredients for Lemon Mint Yogurt Sauce

5.3 oz (1 container) Greek Yogurt (I chose one with as little sugar as possible)

½ lemon- juiced

2 sprigs mint leaves- chopped

1 tablespoon garlic powder

2 pinches salt

 

DIRECTIONS for SAUCE

Pour entire yogurt into small mixing bowl

Whisk in lemon juice, garlic, salt, and mint

Whisk for 1 minute until lemon juice is no longer “runny”

Taste test- add more lemon juice, garlic or mint if you want

Put into fridge to store until Kofta is ready- served chilled is best!

 

DIRECTIONS FOR KOFTA

Place all ingredients for Kofta in a large mixing bowl- lightly whisk so the egg breaks up and ingredients mix.

Put ground turkey in mixing bowl and “knead” ingredients together

Roll palm-size amount of turkey into a “turkey turd” (HA!) and place on plate/platter

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Repeat until all turkey is ready for grilling

Turn the barbeque on medium-low, place kofta onto grill (we use a barbeque pad on the grill itself to prevent food from falling through- see HERE)

Turn Kofta OFTEN- easily creates “char” marks

Turkey Kofta is done once inside temperature is 165 degrees

Remove from grill- serve with dipping sauce!

 

I served this with a tomato, mozzarella and cucumber salad tossed in balsamic vinegar.  Fresh, bright, and good crunch to pair with the turkey. I’d also suggest serving with rice pilaf (cauliflower rice for us!).  Happy cooking!

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