Turkey Koftas with Harissa Yoghurt

These mildly spicy turkey koftas are flavoured with a delicious combination of garlic, lemon and cumin to make a perfect family meal. And you will become addicted to the harissa yoghurt dip which is so easy to make.

Turkey is a key source of tryptophan, which in turn helps to make serotonin, our happy brain chemical! Live yoghurt helps to build a healthy gut microbiome which also helps to support your mind and mood.

It is hard to make turkey taste that good, outside of Christmas, and these little koftas are a gamechanger in terms of taste and texture. They are a winner for all ages, including babies who are doing baby-led weaning.

Turkey Koftas with Harissa Yoghurt

No ratings yet
Prep Time 55 minutes
Cook Time 15 minutes
Servings 4




  • Put 8 bamboo skewers to soak in water.
  • Place the minced turkey, lemon zest, crushed garlic, chopped parsley, pine nuts, cumin and beaten egg, plus some salt and pepper for seasoning, into a mixing bowl. Mix well until fully combined.
  • Divide the meat mixture into 8 sausage-shaped koftas, using your hands to squeeze each one around a bamboo skewer. Put into the fridge to chill for at least 30 minutes to firm up and the flavours to infuse.
  • Meanwhile, mix together the Greek Yoghurt and harissa paste. Season to taste with salt and pepper. (you can add more harissa for a spicier dip if preferred)
  • Heat a large frying pan and brush with olive oil. Cook the koftas for 12-15 minutes, turning regularly to ensure even cooking. Check that they are piping hot, and the juices run clear.
  • Serve with the harissa yoghurt, and your choice of baby gem, cucumber slices, cherry tomatoes brown rice and/or flat breads.


  • Try to source free-range or organic turkey mince from your butcher or online. You can replace the turkey with chicken or lamb mince if you prefer.
  • Nut-free, the pine nuts can be replaced by sunflower seeds.
  • Egg-free, use a teaspoon of soaked chia seeds or simply leave out the egg and whizz the turkey mixture in a food processor for 30 seconds which helps it bind better.
  • Dairy-free, use coconut yoghurt for the harissa dip.
  • These koftas can be stored in the fridge uncooked for 24 hours and cooked for 3-4 days. They can be frozen uncooked for up to 3 months and then defrosted and cooked.
Tried this recipe?Let everyone know how it was!


Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.