Turkey Kofta Kebabs And Whipped Feta Recipe

There are few foods that are quite as casual-yet-refined as a turkey kebab. The perfectly-grilled meat takes on a very lax serving approach by way of skewer, and when paired with the right sauce, it's a match made in grilled meat heaven. Recipe developer Michelle McGlinn has crafted this turkey kofta kebab and whipped feta recipe, and it highlights the classic cuisine in a remarkably refreshing and easy-to-make way. "This recipe is so easy, and if you have a grill, this recipe is so fun to make in summer," McGlinn says. "It's very little prep; no cutting or dicing or slicing and still so much flavor." Indeed, all you need to do is season the meat, grill the kebabs, and mix up the whipped feta sauce — then voila, you've got the perfect summery meal.

McGlinn also enjoys the fact that this recipe provides a good way to use up turkey, so for those who can't seem to veer away from the same old recipes, this is the ideal solution. "This recipe is perfect if you have a pound of ground turkey you don't know what to do with — turkey can be so linear, it can be hard to deviate from turkey burgers or meatballs," explains McGlinn. Luckily, it doesn't get much tastier — and as it turns out, easier — than whipping up these grilled turkey kofta kebabs.

For the turkey kebabs, you'll need ground turkey, garlic, chili powder, paprika, cumin, sumac, an egg, and breadcrumbs. For the whipped feta, you'll need feta cheese, Greek yogurt, fresh lemon juice, more garlic, extra virgin olive oil, and possibly some water, depending on how thick or thin you want the sauce. You'll also need salt to taste for both elements of the dish.

Add the ground turkey, a clove of grated garlic, chili powder, paprika, cumin, sumac, egg, breadcrumbs, and salt to taste in a large bowl. Mix everything together until thoroughly combined, then divide the mixture up into eight equal portions. 

Grab eight skewers and form the turkey portions around them, using your hands to create oval shapes. Place each skewer onto a parchment paper-lined baking sheet then store them in the fridge until it's time to grill.

Now you can focus on making the whipped feta sauce. Add the feta cheese, Greek yogurt, lemon juice, remaining garlic clove, and olive oil to a blender and blend until smooth. McGlinn notes that the sauce should come together easily enough, but if it doesn't (or if you want a thinner sauce), add water 1 tablespoon at a time. Finally, season the sauce with salt as desired.

"The whipped feta can be any texture you want," McGlinn says, noting that she prefers hers to be more of a yogurt consistency. "I recommend blending until the feta is smooth for the best texture, but adding water will thin it to a sauce if desired," she advises. "If you don't have a high-speed blender, the whipped feta may be hard to make without water, because the contents stick to the container."

Preheat your grill to 350 F or medium-high heat and brush it with olive oil. Grab your kebabs from the fridge and place them onto the grill, cooking them for about 5 minutes on each side. McGlinn notes that it may be tricky to know when the kebabs are cooked, as they won't change color drastically, but she has some tips to get it right: "On the grill, you'll be able to see char marks, which is a pretty good sign that the kebabs are done. You can also take the temperature of the kebabs, looking for 160 F."

And, if you don't happen to have a grill, you can still make these kebabs. "If you don't have a grill, you can make these in the oven or broiler," McGlinn says. "Heat in the oven for 20 minutes at 350 F, rotating halfway through, or place under the broiler for 5 minutes per side." Or you can do a combo of baking then broiling, which will help achieve that desirable grilled char. 

You can enjoy just the turkey kebabs with the whipped feta — the sauce will provide a wonderfully creamy, cooling profile alongside the charred meat. If you want to get creative with serving, however, McGlinn has a few suggestions. "I like mine with pita bread (which you can also grill), lettuce, red onion, and tomato," she says, adding, "In colder months I love these with rice."

If you don't want to enjoy the kebabs all at once, or you enjoy meal-prepping, then this recipe is ideal for that as well. "Save the kebabs in an airtight container for up to a week, and the sauce in a separate container for up to 5 days," McGlinn advises.