Middle Eastern Kofta Kebabs with Grilled Eggplant

Nothing says “I LOVE YOU” like meat on a stick, at least for me. I love putting anything on a skewer, and these Middle Eastern inspired kebabs are my favorite way to do meat on a stick lately.

I used ground turkey, but you could use lamb or grass fed beef- whatever you like! The spices are warm but not hot, and I used almond meal to make these #glutenfree and #paleo friendly. If you’d rather use bread crumbs, that is okay too!

Ingredients:

  • 1 lb ground turkey
  • ¼ cup minced onion
  • 2 cloves garlic, minced
  • 1 bunch fresh herbs or parsley (I used basil and oregano)
  • 2 tbsp almond meal (if you are not eating Paleo you can do bread crumbs)
  • ¼ tsp allspice
  • ¼ tsp coriander
  • ¼ tsp smoked paprika (if you can’t find smoked paprika, regular paprika is okay)
  • ¼ tsp chipotle powder (or chili powder)
  • sea salt and fresh ground pepper to taste
  • Bamboo Skewers- soak ahead of time

Directions:

Mix all ingredients together and let sit in the refrigerator for at least 10 minutes so the flavors can meld together. Next, spoon into heaping tablespoon portions (about 1/8th cup size) and roll into little turkey logs or oval shapes. Roll all the ovals (I jokingly called them “turkey turds” as I was rolling them) until finished with the meat. Now, place two ovals onto each skewer. (presoak the skewers for at least 30 minutes).

Preheat your grill to medium heat, about 350 degrees.

Oil the grill grates so the turkey will not stick. Grill the meatballs on each side for about 3-4 minutes, or until nice char marks form. Kebabs are ready to pull off the grill when an internal read thermometer (I recommend the Thermapen) reads 170 degrees.

***If it is snowing outside – you can always use a grill pan or indoor grill. These may not add the smokiness of a grill, but can accomplish nice char marks without venturing out in the snow.

I served these kebabs with a grilled eggplant to continue the Mediterranean theme.

I served these kebabs with grilled eggplant that were finished with olive oil, oregano, grated parm and sea salt and pepper. Quite the Mediterranean inspired meal!

Grilled eggplant with olive oil, oregano, grated parm and sea salt and pepper.

These would be great paired with a salad, your favorite veggies- the sky is the limit here!

What are your plans for Valentine’s Day? Tell us in the comments below and share your meal with the hashtag #BragYourPlate.

– Robyn

Robyn Lindars is the fire-crazed foodie behind grillgrrrl.com. She encourages women to grill as it’s a great way to eat healthy, flavorful way to cook without creating a heap of dishes.

 

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