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PaleoGluten freeTooGut original

Harissa Turkey Kofta Skewers

Juicy turkey koftas with harissa warmth, lemon and hand-pressed ridges that blacken at the edges.

Prep22 mins
Cook13 mins
Serves4
DifficultyEasy
Start cooking
Hand-formed turkey koftas with broken charred edges and a rough herb salad
TooGut pickFlexible, practical, genuinely delicious.

Turkey mince needs both fat and gentle handling. Olive oil keeps it succulent, almond meal gives a little grip and chilling helps the rough hand-shaped koftas stay on their skewers without turning dense.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Turkey koftas

  • 800 gturkey thigh mince
  • 2 tbspgluten-free harissa paste
  • 35 galmond meal
  • 2 tbspextra virgin olive oil
  • 1 lemon, finely zested
  • ½ cupflat-leaf parsley, chopped
  • 1 tspground cumin

To finish

  • 2 tbsplemon juice
  • ½ cupmint leaves, torn
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Mix with open fingers

Combine turkey, harissa, almond meal, oil, zest, parsley, cumin and 1 teaspoon salt. Stop mixing as soon as no dry patches remain.

Make imperfect koftas

Divide into eight portions and press around skewers in short, uneven cylinders. Chill for 10 minutes.

Oil the grill

Heat a barbecue or grill pan to medium-high, then wipe the bars carefully with an oiled piece of kitchen paper.

Cook through without drying

Cook koftas for 9 to 11 minutes, turning carefully on each browned face, until cooked through.

Add freshness

Rest for 3 minutes. Squeeze over lemon juice and scatter with roughly torn mint.

Per serve, estimate · Metric

Nutrition snapshot

Energy1,650 kJ

Protein42 g

Carbohydrate6 g

Fibre2 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • Eight skewers
  • Barbecue or grill pan
  • Mixing bowl