About this recipe
This Greek Turkey Kofta Bowl is one of those meals that feels fresh, filling, and packed with flavor without being complicated. The turkey kofta is juicy and well seasoned, the cucumber tomato salad keeps everything bright, and a spoonful of tzatziki pulls the whole bowl together for an easy lunch, dinner, or meal prep option.
Ingredients
Turkey kofta
- 1 1/4 lb lean ground turkey
- 2 cloves garlic (minced)
- 1/4 cup red onion (finely grated or minced)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp fresh dill (chopped)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp paprika
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for cooking or brushing)
Rice and salad
- 2 cups cooked rice (white or brown rice)
- 1 tbsp fresh parsley (chopped, for the rice)
- 1 tsp lemon juice (for the rice)
- 1 cup cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (thinly sliced)
- 1 tbsp olive oil (for the salad)
- 1 tbsp lemon juice (for the salad)
- 1 pinch salt and black pepper (for the salad)
Tzatziki and toppings
- 1/2 cup tzatziki
- 1/4 cup crumbled feta cheese (optional)
- 2 tbsp fresh dill or parsley (for garnish)
- 1 whole lemon (cut into wedges)
Equipment
Mixing Bowl
Sheet Pan
Large Skillet
Small Saucepan
Cutting Board
Instructions
- 1
Make the kofta mixture
In a mixing bowl, combine the ground turkey, garlic, red onion, parsley, dill, oregano, cumin, paprika, salt, and black pepper. Mix gently until just combined, then shape into small oval kofta logs or thick patties.
- 2
Cook the turkey kofta
Heat a large skillet over medium heat or preheat the oven to 425°F / 220°C. Brush or drizzle the kofta lightly with olive oil, then cook for 8 to 10 minutes, turning as needed, until browned and fully cooked through. Ground turkey should be no longer pink and reach 165°F / 74°C.
- 3
Prepare the rice
Warm the cooked rice and toss it with chopped parsley and lemon juice so it tastes fresh and lightly herby.
- 4
Make the salad
In a bowl, combine the cucumber, cherry tomatoes, and red onion. Toss with olive oil, lemon juice, a pinch of salt, and black pepper.
- 5
Build the bowls
Divide the herbed rice between bowls, then top with the turkey kofta and cucumber tomato salad. Add tzatziki, feta if using, fresh herbs, and lemon wedges.
Tips
- Do not overmix the turkey: Mix just until the ingredients come together so the kofta stay tender instead of dense.
- Wet your hands if needed: If the turkey mixture feels sticky, lightly wet your hands before shaping the kofta.
- Meal prep friendly: Store the rice, kofta, salad, and tzatziki separately so the bowls stay fresher through the week.
Substitutions
- Use cauliflower rice: If you want a lower-carb bowl, use cauliflower rice instead of regular rice.
- Swap the protein: Lean ground chicken works well if you do not have ground turkey.
- Add more toppings: Try olives, chopped romaine, hummus, or roasted peppers if you want to change up the bowl.
Storage
Refrigerator
Store the cooked kofta, rice, and salad in airtight containers in the refrigerator for up to 4 days. Best texture: Keep the tzatziki separate and add it after reheating so it stays cool and creamy. Reheating: Reheat the kofta and rice gently in the microwave or in a skillet until warmed through, then add the cold toppings.
Nutrition
- Serving Size
- Calories
- 420
- Protein
- 36g
- Carbohydrates
- 24g
- Fat
- 20g
- Fiber
- 3g
- Sugar
- 4g
- Sodium
- 710mg
FAQ
Can I meal prep Greek Turkey Kofta Bowls?
Yes. They are great for meal prep. Keep the salad and tzatziki separate until you are ready to eat.
Can I bake the kofta instead of pan-cooking them?
Yes. Bake them at 425°F / 220°C until cooked through and the centers reach 165°F / 74°C.
How do I know when the turkey kofta are done?
They should be no longer pink in the center and reach 165°F / 74°C.
Recipe Card
Greek Turkey Kofta Bowl
A high-protein Greek-style bowl with turkey kofta, herbed rice, cucumber tomato salad, and tzatziki.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Category
- Easy Dinner Recipes
- Cuisine
- Mediterranean Inspired
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Turkey kofta
- 1 1/4 lb lean ground turkey
- 2 cloves garlic (minced)
- 1/4 cup red onion (finely grated or minced)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp fresh dill (chopped)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp paprika
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for cooking or brushing)
Rice and salad
- 2 cups cooked rice (white or brown rice)
- 1 tbsp fresh parsley (chopped, for the rice)
- 1 tsp lemon juice (for the rice)
- 1 cup cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (thinly sliced)
- 1 tbsp olive oil (for the salad)
- 1 tbsp lemon juice (for the salad)
- 1 pinch salt and black pepper (for the salad)
Tzatziki and toppings
- 1/2 cup tzatziki
- 1/4 cup crumbled feta cheese (optional)
- 2 tbsp fresh dill or parsley (for garnish)
- 1 whole lemon (cut into wedges)
Instructions
- Make the kofta mixture: In a mixing bowl, combine the ground turkey, garlic, red onion, parsley, dill, oregano, cumin, paprika, salt, and black pepper. Mix gently until just combined, then shape into small oval kofta logs or thick patties.
- Cook the turkey kofta: Heat a large skillet over medium heat or preheat the oven to 425°F / 220°C. Brush or drizzle the kofta lightly with olive oil, then cook for 8 to 10 minutes, turning as needed, until browned and fully cooked through. Ground turkey should be no longer pink and reach 165°F / 74°C.
- Prepare the rice: Warm the cooked rice and toss it with chopped parsley and lemon juice so it tastes fresh and lightly herby.
- Make the salad: In a bowl, combine the cucumber, cherry tomatoes, and red onion. Toss with olive oil, lemon juice, a pinch of salt, and black pepper.
- Build the bowls: Divide the herbed rice between bowls, then top with the turkey kofta and cucumber tomato salad. Add tzatziki, feta if using, fresh herbs, and lemon wedges.
