Turkey kofte is Jamie Oliver’s spin on a classic Middle Eastern dish. Think juicy, spiced meatballs or mini kebabs, made with lean turkey instead of lamb or beef. They’re grilled or pan-fried until golden, then served with flatbreads, yogurt and fresh herbs.
Jamie adds his signature twist. simple ingredients, big flavors and easy techniques that anyone can master. His version feels light and fresh but still super satisfying. It’s a dish that works just as well for a quick weeknight dinner as it does for impressing friends on a Saturday night.
Jamie Oliver Turkey Kofte Recipe
Ingredients Needed
Alright, let’s break down what goes into this magic. These are basic pantry and fridge staples, with a few fresh extras to make everything pop.
For The Kofte
- 500g turkey mince – lean and light but still meaty.
- 1 small red onion, finely chopped. brings a sweet, sharp kick.
- 1 tsp ground cumin. earthy and warm.
- 1 tsp ground coriander. citrusy and aromatic.
- 1 clove garlic, minced. don’t skip it.
- A handful of fresh parsley. chopped up nice and fine.
- Salt and black pepper, to taste.
For Serving
- Greek yogurt or natural yogurt. for a creamy contrast.
- Flatbreads or pittas – to wrap everything up.
- Fresh herbs (mint, parsley or coriander). optional but they add freshness.
- Lemon wedges – a squeeze lifts the whole dish.
- Chilli sauce or harissa. if you like a bit of heat.
You can also throw in extras like cucumber, tomato salad or pickled red onions if you’re feeling fancy.
Equipment Needed
No complicated tools here-Jamie keeps it simple. You’ll just need:
- A large mixing bowl
- A grater (for garlic and onion, if you prefer)
- A frying pan or griddle pan
- Tongs or a spatula
- Chopping board and knife
- Serving plate or board
If you want to skewer the kofte, you can use metal or wooden skewers (just soak wooden ones in water first).
How To Make Jamie Oliver’s Turkey Kofte
Step 1: Mix It Up
Start by combining the turkey mince, chopped onion, garlic, cumin, coriander, parsley, salt and pepper in a large bowl. Don’t overwork it-just mix until everything’s combined. The mixture should be moist but hold its shape.
Step 2: Shape The Kofte
Wet your hands a bit to stop the mix sticking. Then shape the mince into small sausage shapes or flattened ovals. You can skewer them if you like but it’s not essential.
Step 3: Cook ’em
Heat a frying pan or griddle over medium-high heat. Add a splash of oil. Once it’s hot, cook the kofte for about 8-10 minutes, turning regularly until they’re golden brown and cooked through. Don’t rush it-let them get that nice crust.
Step 4: Serve
Pile them onto flatbreads with a dollop of yogurt, some fresh herbs and a squeeze of lemon. Add chilli sauce if you’re into spice. Wrap it all up and get stuck in.
What I Learnt
Making these taught me a few things:
- Turkey isn’t boring – It’s often seen as dry or bland but with the right seasoning and technique, it becomes something amazing.
- Spices matter – Cumin and coriander are simple but powerful. You don’t need a huge spice rack to make bold flavors.
- Texture is key – Don’t overmix the meat and let it cook properly. That’s how you get juicy inside and crispy outside.
- Serving matters – Flatbreads, lemon, yogurt-it’s not just garnish. It completes the dish and makes it feel like a proper meal.
Recipe Tweaks For Jamie Oliver’s Turkey Kofte
Jamie Oliver’s turkey kofte is already a solid dish-flavorful, lean and easy to throw together. But let’s be real: sometimes you want to riff on the original to make it more “you”. Here’s how you can do that.
1. Add More Spice (Literally)
Jamie leans toward a balanced flavor but if you like a bit of heat or depth, go wild. Add a pinch of smoked paprika, chili flakes or even Baharat (a Middle Eastern spice blend). Want real depth? A tiny spoonful of pomegranate molasses in the mix adds tangy complexity.
2. Go Heavy on the Herbs
The recipe usually calls for parsley and mint. but don’t stop there. Fresh dill adds a slightly grassy note that plays well with the turkey. Or try coriander leaves for a citrusy zing. Use more than you think. you want that green speckled look in every bite.
3. Switch the Protein
Yes, it’s called turkey kofte but ground chicken works just as well. For something richer, try half lamb, half turkey. That combo gives you lean meat with extra flavor and juiciness.
4. Play With Texture
Jamie’s version tends to be smooth but a few small tweaks change the bite. Add a handful of finely chopped walnuts or even some grated zucchini (just squeeze out the water). It adds moisture and a subtle crunch.
5. Make it Smoky
If you’re grilling outdoors or have a grill pan, go for a nice char. No grill? Add a tiny dash of liquid smoke to the mixture. Just a little-it’s potent.
6. Stuff Them
Feeling adventurous? Tuck a small cube of feta cheese or a spoon of harissa paste inside each kofte before shaping. It’s a flavor bomb surprise in every bite.
Storage Tips For Leftovers
Turkey kofte keeps well but you’ve got to store it right to keep the flavors and texture intact. Here’s how to do it.
Fridge Storage (Up to 4 Days)
Once the kofte cools completely, place them in an airtight container. Try layering them between pieces of parchment to avoid sticking. Reheat in the oven at 180°C (350°F) for about 10 minutes or give them a quick sear in a hot pan. The microwave works in a pinch but may dry them out-cover with a damp paper towel if you go that route.
Freezing (Up to 3 Months)
Freeze them before or after cooking.
- Uncooked: Shape the kofte, line them on a tray and freeze until solid. Then toss them into a freezer bag.
-
Cooked: Let them cool, wrap individually and freeze. Thaw overnight in the fridge before reheating.
To reheat from frozen, bake at 180°C for 20-25 minutes until heated through.
Pro Tip: Make a big batch and freeze half. It’s meal prep without the boring part.
What To Eat With Jamie Oliver’s Turkey Kofte?
Turkey kofte is super versatile. Think of it as your flavor-packed anchor-then build your meal around it.
1. Flatbreads or Pita
Grill them or warm them up. Slice the kofte, tuck into the bread with some tzatziki, pickled onions and shredded lettuce. A perfect handheld lunch or dinner.
2. Grain Bowls
Layer the kofte over couscous, bulgur wheat or freekeh. Add roasted veggies, a handful of arugula and a big spoonful of hummus. Top it with lemony dressing and you’ve got a knockout bowl.
3. Mezze Style
Go all in. Serve kofte with hummus, baba ganoush, olives, feta, grilled halloumi, roasted peppers and pita. A little of everything, all on one plate.
4. Simple Salads
A crisp tomato-cucumber salad with lemon and olive oil is all you need. Or try something more robust like tabbouleh. its herby freshness pairs beautifully with the spiced meat.
5. Sauces and Dips
These kofte love a good sauce. Try:
- Tzatziki (classic)
- Harissa yogurt (a bit of heat)
- Sumac onions (for tang and crunch)
- Garlic tahini (creamy + earthy)
FAQs
What Ingredients Do I Need For Jamie Oliver’s Turkey Kofte?
You’ll need ground turkey, breadcrumbs, egg, garlic, fresh herbs like parsley and mint, and a few spices such as cumin, paprika, and salt.
How Long Do I Cook Jamie Oliver’s Turkey Kofte?
The kofte should be cooked for about 10-12 minutes, turning occasionally, until golden and cooked through.
Can I Make Jamie Oliver’s Turkey Kofte In Advance?
Yes, you can make the kofte ahead of time and store them in the fridge. They’ll stay fresh for up to 24 hours before cooking.
