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Keto Turkey Kofta Plate
While this veers from traditional kofta, you’ll really enjoy the fresh, bright flavors of this keto dish! Lean ground turkey is flavored with oregano and parsley before skewered and baked in the oven with grill lines. This meal is accompanied by a side of cool and refreshing cucumber salad. This meal tastes even better after storing in your fridge – the cucumbers marinate in all their juices!
How to Make It
Step 1
Make the cucumber salad first. Quarter the cucumbers and toss in a bowl with the salt, white wine vinegar, fresh dill, lemon juice, and olive oil. Wrap the bowl in plastic and set to marinate in your fridge. You can also make this part a day ahead for a stronger marinated flavor.
Step 2
Preheat an oven to 375 degrees. In a bowl, mix together the ground turkey, salt, pepper, onion powder, garlic powder, cumin, oregano, and parsley. Divide the mixture into 8 portions and form them into oblong meatballs.
Step 3
Arrange 2 formed portions on 4 skewers each. Set the 4 skewers on a baking rack and set the rack over a sheet tray to gather any drippings.
Step 4
Set the tray in the oven and cook for 45 minutes. Flip the skewers over halfway through the baking time. Allow to cool for 5 minutes when done baking.
Step 5
Serve a kofta skewer with approx. 90g of cucumber salad.
Ingredients
- Ground Turkey
20 ounce
- Salt
¼ teaspoon
- Black Pepper, Ground
¼ teaspoon
- Onion Powder
¼ teaspoon
- Garlic, Powder
⅛ teaspoon
- Cumin, Ground
⅛ teaspoon
- Oregano, Dried
¾ teaspoon
- Parsley, Dried
½ teaspoon
- Cucumber, Raw, With Peel
12 ounce
- Salt
¼ teaspoon
- White Wine Vinegar by Alessi
½ teaspoon
- Dill Weed, Fresh
1-½ teaspoon, whole pieces
- Lemon Juice, Fresh
1-½ teaspoon
- Olive Oil
1-½ tablespoon
