Another great meal from the grill! We love the lamb kabobs at a local Greek restaurant, and we hadn’t been there in a while, so I wanted to try to make something similar with ground turkey at home. I made some of our favorite tzatziki sauce to go with our pita sandwiches, and they were perfect!
For the Turkey Kafta
1 lb ground turkey
1/4 cup grated onion (tip: press the grated onion between some paper towels to get some of the moisture out – otherwise your patties will be soggy)
2 tbs. fresh chopped parsley
2 tsp. ground coriander
2 tsp. cumin
1 tsp. garlic powder
1 tsp. olive oil
salt and pepper to taste
Preheat grill on high heat (or preheat your broiler).
Mix all ingredients together and shape into oblong patties. Lightly oil your grill (or an oven safe grill pan if you’re using your broiler) and arrange the patties on top. Grill or broil for about 5 minutes on each side, or until completely cooked through. Enjoy stuffed into pita bread with tomatoes, cucumber, lettuce, and tzatziki sauce (recipe below).
For the Tzatziki Sauce
1 32oz. container of plain yogurt (I do NOT recommend fat free, but a fat free Greek yogurt like Fage will be OK, since it’s thicker)
1 hothouse cucumber or 2 regular cucumbers, seeded
1-2 cloves garlic–depending how garlicky you like it, finely minced
1-2 tsp white wine vinegar
salt and a little pepper
squeeze of fresh lemon juice
drizzle of extra virgin olive oil
1 Tablespoon chopped fresh dill (optional)
Strain yogurt using a cheesecloth and a strainer (you can also use paper towels or a coffee filter will work) for several hours or overnight to get out as much moisture as possible.
Peel and seed the cucumber. Shred the cucumbers and then squeeze the life out of them to get rid of as much excess moisture as possible. I use a towel to do this, and you will get a lot of liquid so don’t skip this step! Yes, there is a lot of straining and squeezing–and it’s all important! You don’t want a runny tzatziki.
Mix together the strained yogurt, shredded cucumbers, garlic, vinegar, lemon juice, and dill (if desired). Salt to taste. It’s best to refrigerate for 30 minutes or more before serving, so flavors can meld.
Drizzle a little olive oil over the top.