Jamie Oliver Turkey Kofta

If you’re craving something flavourful, juicy, and just a bit exotic, Jamie Oliver Turkey Kofta ticks all the boxes. These beautifully spiced kofta are packed with fresh herbs and crunchy pistachios, grilled to perfection, and served with a vibrant chilli sauce, creamy tahini yoghurt, and fluffy Turkish pilav. I made this for a family dinner and was honestly blown away by how all the elements worked together. (inspired by Jamie Oliver)

Ingredients Needed

For the Turkey Kofta:

• 1 large courgette (zucchini)
• 2 spring onions (green onions)
• 1 fresh green chilli (green chili)
• 50g (1.75 oz) shelled pistachios
• 3 sprigs fresh coriander (cilantro)
• 3 sprigs fresh flat-leaf parsley
• 3 sprigs fresh mint
• ¼ teaspoon cumin seeds
• 1 large free-range egg
• 500g (1.1 lb) free-range minced turkey (ground turkey)
• ½ teaspoon dried oregano
• Sea salt and black pepper

For the Chilli Sauce:

• 4 ripe tomatoes
• 2 small onions
• 4 cloves garlic
• 4 fresh red chillies (red chilies)
• Olive oil
• 1 tablespoon brown sugar
• 2 tablespoons tomato purée (tomato paste)
• 1 tablespoon red wine vinegar

For the Tahini Yoghurt:

• 250g (1 cup) Greek yoghurt (Greek yogurt)
• 1 tablespoon tahini
• 1 squeeze lemon juice

For the Turkish Pilav:

• 1 onion
• 2 cloves garlic
• 200g (1 cup) bulgur wheat
• 400ml (1 ⅔ cups) hot organic chicken stock
• 1 knob unsalted butter
• 80g (2.8 oz) broken rice vermicelli
• 100g (3.5 oz) tinned chickpeas, drained

How To Make Jamie Oliver Turkey Kofta

Prep the Kofta Mix:

Start by finely grating your courgette and chopping the spring onions and green chilli. Roughly chop the pistachios, reserving a few for garnish. Pick and chop the fresh coriander, parsley, and mint. Toast the cumin seeds in a dry pan until aromatic—it’s a small step, but it brings out such a beautiful warmth.

In a large mixing bowl, combine the turkey, grated courgette, spring onions, chilli, herbs, cumin, egg, oregano, and most of the pistachios. Season generously with salt and pepper. With wet hands, shape the mixture into 16 oval kofta, about the size of a small egg. Pop them in the fridge for 30 minutes to firm up.

Grill the Kofta:

Once chilled, thread two kofta onto each skewer. Grill them over high heat (broiler or barbecue works great) for about 12 minutes, turning often, until beautifully browned and cooked through.

Roast the Chilli Sauce:

Set your oven to 180ºC (350ºF). Halve the tomatoes and onions, leave the garlic cloves in their skins, and add the red chillies whole. Place everything on a tray, drizzle with olive oil, season, and roast for 25 minutes until soft and slightly charred. Once cool enough to handle, remove the skins, stalks, and cores, then blend with brown sugar, tomato purée, vinegar, and a splash of olive oil. Blitz until smooth and season to taste.

Mix the Tahini Yoghurt:

In a small bowl, combine the Greek yoghurt, tahini, and lemon juice. Stir it well, season lightly, and set aside. This sauce adds such a creamy balance to the spicy kofta.

Cook the Turkish Pilav:

Chop the onion and garlic finely and sweat them in a bit of olive oil over medium-low heat for 10 minutes. Stir in the bulgur wheat, then pour in the hot chicken stock. Bring it to a boil, then cover and steam on low for 8 minutes.

In a separate pan, melt the butter and toast the broken vermicelli until golden. After the bulgur has steamed, scatter over the toasted vermicelli and chickpeas. Don’t stir—just cover again and steam for another 8 minutes. Turn off the heat and let it sit for 5 minutes to finish.

Serve It All Up:

Pile the kofta high next to a generous spoonful of pilav. Add a dollop of tahini yoghurt and a swirl of that smoky chilli sauce. Finish with a sprinkle of the reserved pistachios and dig in!

Why I Love This Recipe

I made Jamie Oliver Turkey Kofta for a casual weekend meal, and it turned into something quite special. The smoky chilli sauce and nutty yoghurt dip take the humble turkey to a whole new level. It’s the kind of dish that looks impressive but is secretly simple and satisfying. Plus, everyone wanted seconds—always a good sign!

Recipe Tips

• Chill the kofta before grilling so they stay firm and juicy.
• Toast the cumin seeds—it’s worth it for that nutty, fragrant depth.
• Use a grill or barbecue for that authentic charred finish.
• Don’t stir the pilav—just let it steam for light, fluffy grains.
• Roast your sauce ingredients well for maximum flavour.

How To Store This Jamie Oliver Turkey Kofta

In the Fridge:

Cool everything completely, then store kofta, pilav, and sauces in separate containers. They’ll stay fresh for up to 3 days (4 for the sauces).

In the Freezer:

Freeze kofta and pilav in airtight containers for up to 2 months. Avoid freezing the sauces—they don’t thaw well.

Reheating:

Reheat kofta in a pan with a splash of oil over medium heat for 3–5 minutes, turning until heated through. The pilav can be microwaved or gently warmed in a pan.

Nutrition Facts (per serving)

• Calories: 544
• Carbs: 54g
• Protein: 50.4g
• Fat: 14.6g
• Sugar: 19.3g
• Fibre: 8.1g
• Sodium: 490mg (estimate)

Let’s Answer a Few Questions!

Can I make the kofta ahead of time?
Totally! Just shape them and keep them in the fridge overnight.

What can I use instead of pistachios?
Chopped almonds or walnuts work well if that’s what you have on hand.

Is there a vegetarian version?
You could swap in finely chopped mushrooms and lentils for the turkey to make veggie kofta!

Can I bake the kofta instead of grilling?
Yes—bake at 200ºC (400ºF) for 20–25 minutes, turning once halfway through.

Is bulgur wheat gluten-free?
Nope! Try using quinoa or rice if you need a gluten-free option.

Try More Recipes:

• Jamie Oliver Turkey Drumsticks
• Jamie Oliver Turkey Clementine
• Jamie Oliver Turkey Crown
• Jamie Oliver Turkey Stew