Turkey Kofta Skewers with Lactose-Free Mint Yogurt Sauce
Yield: 9 skewers
Total Time: 3hr 45m – Overnight
Some links on this website are affiliate links, including Pampered Chef links from consultant Jennifer ♡my mum♡. If you make a purchase through these links, I may earn a small commission at no extra cost to you, helping to support this site and its content. I love all of the products I link!
♡ Thank you for your support ♡
Accompaniment: Steamed vegetables, Rice
Ingredients
For the turkey kofta
- 1 lb. (93% lean 7% fat) ground turkey
- ¼ cup zucchini, grated, packed
- ¼ cup panko breadcrumbs
- 2 tsp garlic infused extra-virgin olive oil
- ½ tsp Hing (asafoetida powder)*
- 2 tbsp fresh flat-leaf parsley, chopped
- ½ tsp ground cumin
- ½ tsp roasted ground coriander
- ½ tsp smoked paprika
- 2 tsp lemon zest
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 9 wooden skewers, soaked for 1 hr
For the mint yogurt sauce**
- 1 cup lactose-free plain low-fat Greek yogurt
- 1 tbsp fresh mint, chopped
- 1 tsp lemon zest
- 2 tsp garlic infused extra-virgin olive oil
- ½ tsp cumin
- ½ tsp Hing (asafoetida powder)*
- ⅛ tsp salt
Instructions
*Note: Hing (asafoetida powder) has a strong smell when raw, but mellowing it in hot oil softens the flavor and makes it a great substitute for onion and garlic.
**Note: Mint yogurt sauce can be prepared the day before.
Step 1: Gather all of the ingredients for the mint yogurt sauce.
Step 2: Chop the mint and add to a medium bowl along with the yogurt.
Step 3: Add the lemon zest, cumin, and salt. Set aside.
Step 4: Heat the garlic oil (without the solids) in a small skillet over medium heat for 4 mins.
Step 5: Add the hing (asafoetida powder).
Step 6: Cook, stirring frequently, until fragrant and starting to darken. About 1-2 mins.
Step 7: Let the hing oil cool for 10 mins.
Step 8: Add the hing oil to the bowl of yogurt.
Step 9: Whisk thoroughly to combine, cover, and refrigerate for 2 hrs to let the flavors meld. For the best flavor, chill overnight.
Step 10: When the yogurt has 1 hr left (or the next day), begin soaking the wooden skewers.
Step 11: When the skewers are done soaking, gather all of the ingredients for the turkey kofta.
Step 12: Chop the parsley and add it to a large bowl with the ground turkey.
Step 13: Grate the zucchini and add it to the bowl.
Step 14: Add the panko.
Step 15: Add the cumin, coriander, and smoked paprika.
Step 16: Add the lemon zest and kosher salt.
Step 17: Heat the garlic oil (without the solids) in a small skillet over medium heat for 4 mins.
Step 18: Add the hing (asafoetida powder).
Step 19: Cook, stirring frequently, until the hing is fragrant and slightly darkened, about 1-2 mins. Remove from heat and let the hing oil cool for 10 mins.
Step 20: Add the hing oil to the meat mixture and mix well. With damp hands, shape into 9 balls (about 60g or ⅓ cup each).
Step 21: Shape the ball into a uniform log or oval around the skewer. Repeat for each portion. Aim for consistent size and thickness to ensure even cooking. Lay the skewered kofta kebabs on a tray lined with parchment paper.
Step 22: Lightly oil a large griddle, skillet, or grill. Heat over medium-high for about 5 mins. If using a grill, preheat it for 20 mins.
Step 23: Cook the koftas on the first side, undisturbed, for 4 mins.
Optional: Use a cast iron press with parchment paper to gently press the koftas periodically for even browning.
Step 24: Flip and cook the opposite side for 4 mins.
Step 25: Let rest for 5 mins. Serve with mint yogurt sauce on the side to dip.