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Turkey Kofta

With Greek Cous Cous Salad and Lime Yoghurt
Feeds 4



​Turkey Kofta

  • 1kg turkey mince

  • 1tbsp ground cumin

  • 1tbsp ground coriander

  • 1tsp ground garlic

  • Salt & pepper

  • Wooden skewers

Greek Cous Cous Salad

  • 1 cup cous cous

  • 1 shallot, finely chopped

  • 1 handful parsley / coriander / mint, chopped

  • 1 lemon, juiced

  • 200g crumbled feta

  • 1 medium cucumber, chopped

  • 200g cherry tomatoes, halved

  • 1/2 red onion, thinly sliced

  • 1/2 cup kalamata olives, pitted & halved

​Lime Yoghurt

  • 1/2 cup greek yoghurt

  • 1 lime, juiced

  • 1 tsp olive oil


Soak the wooden skewers in warm water for 10 minutes. This will stop them from burning when cooking.

Meanwhile, in a large mixing bowl place the turkey mince, spices, salt and pepper and mix well till combined. Roughly portion the mixture into 8 even balls. Take each ball and wrap it around the soaked skewer, making sure it is compact. Set aside.

Place the cous cous in a large mixing bowl. Bring a kettle to the boil and pour boiling water into the bowl so that the cous cous is just covered. Cover the bowl tightly with cling film or glad wrap so that the cous cous can steam.

In a small mixing bowl, place the greek yoghurt, lime juice, oil, salt and pepper. Mix well and set aside.

Heat a large nonstick pan or BBQ over a medium to high heat. Drizzle oil over the koftas and place in the pan / BBQ. Cook for 4-5 minutes, rotating the koftas evenly so that all sides are golden and the kofta is cooked through.

Use a fork to fluff up the cous cous and add the chopped shallot, herbs, lemon juice, feta, cucumber, tomatoes, red onion, kalamata olives, salt and pepper to season.

Serve the koftas on a bed of cous cous and drizzle over the fresh yoghurt.








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