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I have always been attracted to middle eastern food and lamb. The aroma of the spices calls my name. And these Moroccan Lamb Turkey Kofta have it all. The chard flavor of the flames, the lamb, and the aromatic spices.
WHAT KOFTA (KEFTA) IS?
Kofta is a spiced type of Moroccan kebab made of ground beef or lamb, with a mixture of spices like cumin, paprika, minced onion, fresh coriander, fresh parsley, cinnamon, cayenne pepper, turmeric, and coriander seeds. Then shaped into a cylinder-like and a skewer inserted in the middle, usually cooked on the grill. They look a lot like a sausage but without the casing.
These Koftas are perfect when the weather starts to get warmer, I’d say spring-summer. So you can cook them in your BBQ, but if you don’t have one, you can make them in the oven, air fryer, or grill pan on the stove.
WHAT IS SO GREAT ABOUT THIS MOROCCAN LAMB TURKEY KOFTA?
The truth is that when I decided to make these Koftas, I was looking for a leaner version of them. The minced lamb is so fatty and also tastes a little strong for me. Don’t get me wrong, I love lamb. On the other hand, turkey is leaner though, I think the combination of both is just perfect.
These Moroccan Lamb Turkey Kofta are gluten-free, low fodmap, eggless, moist, fragrant, and simply finger-licking.
TIPS WHEN MAKING THESE MOROCCAN LAMB TURKEY KOFTA
- One of the secrets to successful koftas is kneading the minced meat with the spices to achieve a sticky mixture, which will hold up better to the skewers.
- Brush them with oil before cooking them so they don’t stick to the grill or BBQ. Make sure whatever device you use needs to be really hot.
- If you are using bamboo skewers soak them in water first for about 20 min so they don’t burn while you cook the koftas.
- You will know when they are done when the internal temperature reaches 165 F.
FAQS FOR THESE MOROCCAN LAMB TURKEY KOFTAS
CAN I MAKE THESE KOFTAS IN ADVANCE?
Yes, you have different options, one would be preparing the meat mixture and keep it in the fridge up to two days before making the skewers, another option would be if you do meal prep, cook them in the BBQ, oven grill, or air fryer and keep them in the fridge until you eat them. I would suggest no more than 5 or 7 days.
HOW CAN I STORE THESE TURKEY LAMB KOFTAS?
The best way to store it is in an airtight container in the fridge for up to a week.
CAN I SUBSTITUTE ANY INGREDIENT IN THESE MOROCCAN LAMB TURKEY KOFTAS?
Yes, sure you can. If you don’t have sensitivity to onion or garlic, please go ahead and add some to the recipe. I used chives because are FODMAP friendly. But for the other spices, I won’t suggest changing anything because you will be changing the essence of the Moroccan koftas.
If you are not fond of lamb, make them with beef and turkey, or chicken and turkey. The importance is the spices to achieve the right flavour.
HOW DO YOU EAT THESE MOROCCAN KOFTAS?
To be honest I don’t think there is a rule of thumb on how to eat these delicious skewers. Usually are served with flatbread or pita bread, yogurt sauce, lettuce, hummus, and tabbouleh! To name some. However, I had them once with some corn on the cob and potato wedges, and my yogurt sauce. Soooo, no rules here!
WANT MORE HIGH PROTEIN AND LEAN RECIPES?
Protein Pumpkin Donuts
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Pumpkin Protein Bread
Red Velvet Cake Protein Truffles
Double Chocolate Protein Banana Bread
Protein Magnum Ice Cream Bars
Chocolate Protein Pancakes
Red Velvet Protein Donuts
Protein Pumpkin Tart with Graham Cracker Crust
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MOROCCAN TURKEY LAMB KOFTACourse: Recipes, lunch, dinnerCuisine: moroccanDifficulty: easy
These Moroccan Lamb Turkey Kofta are great for Easter Sunday or any other day you think of BBQ. With fragrant spices and flavour from Morocco.
250g minced lamb
250g minced turkey
1 ½ tsp Paprika, organic
1 ½ tsp Cumin, organic
1 tsp Coriander, organic
1 ¼ tsp Cinnamon, organic
½ tsp Turmeric, organic
¼ tsp Cayenne Pepper, organic
¼ tsp Chili powder, organic
1 tbsp Chives Fresh or dry
½ tsp Garlic granules (optional for a non-fodmap diet)
½ tsp Onion Granules (optional for a non-fodmap diet)
¼ tsp Salt
½ tsp Black Pepper, finely ground, organic
2 tbsp Fresh Parsley, finely chopped
2 tbsp Fresh Coriander, finely chopped
5 Fresh Mint leaves, large
Olive oil, for brushing
- Yogurt Spiced Sauce
250g (1 cup) Fat-Free Greek Yogurt
30g/ml (2 tbsp) Lemon Juice
Zest of one lemon
½ tsp Cumin
¼ tsp Cayenne Pepper
¼ tsp Salt
¼ tsp Black Pepper
1 tbsp Fresh Coriander
1 tbsp Fresh mint
- On a medium bowl, measure all the ingredients but the oil, and mix with your hands, knead the mixture until feels sticky and can hold any shape.
- Preheat your preferred method to cook the kofta with, a grill, BBQ, oven, or on the stove.
- Divide the mixture into 6 equal portions. Shape each portion into logs or thick sausages. Then insert a skewer through each kofta and press the meat onto the skewer, so it won’t fall while cooking.
- Brush with olive oil each side of the koftas to prevent from sticking to the cooking area.
- Place the koftas over the hot grill, pan or oven tray (this is not necessary to be hot) and cook for about 12 to 15 minutes, turning half way the time.
- Once the meat has firm up, check for the internal temperature of the koftas, when it reaches 165 F, remove from the cooking area and serve, with my yogurt sauce.
- Yogurt Spiced Sauce
- On a small bowl combine all ingredients and mix until all thoroughly mixed.
- Cover and place in the fridge until you need it.
- Nutrition Facts do not include the Yogurt Spice Sauce, which has 4 serving.
4 servings per container
- Amount Per ServingCalories157
- % Daily Value *
- Total Fat
- Saturated Fat 4.5g 23%
- Sodium 151.7mg 7%
- Potassium 45.3mg 2%
- Total Carbohydrate
- Dietary Fiber 0.7g 3%
- Sugars 0.1g
- Protein 16.8g 34%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.