Turkey Kofta with 2-Ingredient Pitas and Tzatziki
Warm, spicy kofta with creamy tzatziki sandwiched in a 2-ingredient pita? It's the perfect dinner when you need something fresh and filling.
Equipment
- Cast Iron Skillet
- 2 Medium Mixing Bowls
- 1 small bowl
- Rolling pin
Ingredients
Turkey Kofta
- 1 pound lean ground turkey
- 1 Tbsp fresh parsley chopped
- 1 Tbsp fresh mint chopped
- 1 Tbsp garlic minced
- 1 tsp cinnamon
- 1 tsp pink Himalayan salt
- ½ tsp cumin
Tzatziki
- 1 cup nonfat Greek yogurt
- 3 oz cucumber
- 1 Tbsp fresh mint
- 1 Tbsp fresh parsley
- 1 Tbsp lemon juice
- ¼ tsp pink Himalayan salt
2-Ingredient Pitas
- 1 cup nonfat Greek yogurt
- 1 cup self-rising flour
Instructions
Turkey Kofta (Part 1)
- In a medium mixing bowl, use your hand to mix together the turkey, chopped herbs, minced garlic, and spices. Cover and rest for 30 minutes in the fridge as you prepare the tzatziki and pitas.
Tzatziki
- Grate about 3 oz of cucumber into a small bowl. To this, add the chopped parsley and mint, yogurt, lemon juice, and salt. Stir to combine.
- Cover and refrigerate for 30 minutes, or until you've finished cooking the rest of the meal.
2-Ingredient Pitas
- In a medium mixing bowl, stir together the yogurt and self-rising flour.
- Once a shaggy dough forms, knead on the counter for 5 minutes.
- Cut the dough into 4 equal pieces. Roll each piece into a ball.
- With a rolling pin, roll out each piece to about ¼-inch thickness.
- Preheat a cast-iron skillet on the stove to about 350ºF (or until a drop of water sizzles when dropped in). Spray the pan with olive oil.
- Cook the pitas one at a time for about 2-3 minutes per side. The edges will turn whiter and the bottom will be dappled golden-brown when it's ready to flip. Large bubbles will form, and that's perfect!
- Wrap the cooked pitas in a dish towel, and store them in the microwave to keep warm while you continue cooking.
Turkey Kofta (Part 2)
- Preheat the oven to 400ºF.
- Divide the ground turkey mixture into 12 equal balls. Roll the balls into thick logs.
- Coat the same preheated skilled that you used for the pitas with a light spray of olive oil. Set the kofta in the pan and place it in the oven for 20 minutes. Turn them over halfway through the cooking time. Once finished, they should register 165ºF in the center using a meat thermometer.
To Serve
- Spread tzatziki onto a pita. Add 3 kofta. Enjoy! I recommend serving with Greek Quinoa Salad for a full meal.