Turkey Koftas with Moroccan Salsa

This recipe works in combination with: Ragu Leggero. This recipe features in these meal plans: Lower Calorie Suppers 2.

Mediterranean-inspired grilled lean turkey kebabs (lower fat than chicken), with a spicy salsa and couscous.


  • 250g of turkey mince
  • 1 medium red onion (approx 185g), finely chopped
  • 1 large tomato (approx 115g), finely chopped
  • 1 free range medium egg, beaten
  • 60g of breadcrumbs
  • 130g of couscous
  • 1 clove of garlic, finely chopped
  • 2 tbsp olive oil
  • 1 tsp mild chilli powder
  • 1/2 tsp ground coriander
  • 1 tbsp raisins
  • 2 tsp lemon juice
  • 260ml chicken stock, prepared according to the packet instructions
  • wooden or metal skewers
  • Serves: 2
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 30 mins
  • Price per person: £1.12
  • Store cupboard: Typical
  • Calories per serving: 761
  • 5-a-day per serving: 1.2
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Turkey Koftas & Salsa photo

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  1. To make the Moroccan salsa, heat 1 tbsp olive oil and fry half the onion for 4-5 minutes, or until soft. Add the tomato, raisins and 1/2 tsp chilli powder, season with salt and pepper, cover and gently fry over a low heat for 20 minutes, or until broken down and soft.
  2. While the Moroccan salsa , preheat the grill and prepare the koftas. Mix the turkey mince, garlic, egg, breadcrumbs, coriander, 1/2 tsp chilli powder, lemon juice, a generous pinch of salt and pepper and the remaining onion together in a bowl until the mixture has combined.
  3. Divide the kofta mixture into two equal portions and shape each portion into six 2cm ovals. Thread three ovals onto each skewer and brush with 1 tbsp olive oil. Grill, turning regularly, for 8-10 minutes, or until cooked through.
  4. Meanwhile, prepare the couscous according to the packet instructions using the chicken stock instead of water. Season to taste with salt and pepper.
  5. To serve, place the koftas on a bed of couscous and serve with the salsa.

Cook's tips

If using wooden skewers, soak them in cold water before use to stop them from burning. Remember to always keep an eye on them while grilling. If you do not have skewers, these kebabs can be made loose in a deep baking tray.

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