Persian turkey kofta kebabs from Skinnytaste by Gina Homolka

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Notes about this recipe

  • mharriman on November 17, 2020

    A reviewer’s suggestion to freeze the kebabs on a cookie sheet for 20 minutes prior to cooking was a good idea as that helped to skewer easily. I messed up with the baking time and ended up with very well cooked kebabs on the dry side - almost like gyros in texture. The kebabs are meant to be grilled but several reviewers on the Skinnytaste site baked theirs. Grilling wasn’t an option tonight, so I baked mine as well. If I were to make these again, I’d cut my baking time in half (15 instead of 30 minutes at 350 degrees). Tzatziki sauce enhances the kebabs quite a bit. Served with flat bread and cucumber/tomato/ bell pepper/ mint leaves salad.

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