Turkey Koftas with Moroccan Salsa

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


  • 500g of turkey mince
  • 2 medium red onions (approx 185g each), finely chopped
  • 2 large tomatoes (approx 115g each), finely chopped
  • 260g of couscous
  • 2 free range medium eggs, beaten
  • 120g of breadcrumbs
  • 2 cloves of garlic, finely chopped
  • 2 tbsp olive oil
  • 2 tsp mild chilli powder
  • 1 tsp ground coriander
  • 2 tbsp raisins
  • 300ml chicken stock, prepared according to the packet instructions
  • 4 tsp lemon juice
  • wooden or metal skewers
  • Serves: 4
  • Course: Main Course
  • Preparation time: 20 mins
  • Cooking time: 30 mins
  • Price per person: £1.12
  • Store cupboard: Typical
  • Calories per serving: 761
  • 5-a-day per serving: 1
  • Print Recipe
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 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 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 four equal portions and shape each portion into six 2cm ovals. Thread three ovals onto each skewer and brush. Brush the koftas with 1 tbsp olive oil then 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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