Sheet-Pan Turkey Kofta with Crisp Bulgur‑Tomato Salad & Tahini Yogurt
Lean turkey kofta roasted on a sheet pan, served with a crunchy bulgur‑tomato salad and a lemony tahini yogurt.
Best for Lean-protein, whole-grain weekday lunch
A fast, filling Middle Eastern–inspired lunch built for weekday repeatability: lean ground turkey spiced and roasted on a sheet pan for easy cleanup, paired with a crisp, herby bulgur and tomato salad and a bright tahini‑yogurt sauce. The bowl balances whole grains, vegetables and lean protein for a satisfying low‑calorie meal that feels generous without heaviness. Make extra salad for simple leftovers that keep well.
Ingredients
- 500 g lean ground turkey , cold
- 40 g fine bulgur , soaked in warm water
- 80 ml warm water
- 80 g small onion , grated and squeezed dry for kofta
- 2 garlic cloves , minced
- 30 g flat-leaf parsley , finely chopped
- 4 g ground cumin
- 2 g Ground coriander
- 1 g Paprika or Aleppo pepper
- 5 g fine sea salt
- 1 g black pepper
- 15 ml olive oil
- 120 g Bulgur
- 240 ml Boiling water
- 300 g cherry tomatoes , halved
- 150 g cucumber , diced (leave seeds if you like)
- 50 g red onion , thinly sliced
- 30 g flat-leaf parsley , roughly chopped
- 2 lemon , zest one, then juice both (about 75 ml total)
- 30 ml olive oil
- 200 g Greek yogurt
- 30 g tahini
- 20 ml water (optional – can be omitted)
- 1 g smoked paprika
- 2 g sumac , sprinkle if you have it (optional – can be omitted)
- 2 lemon wedges
Instructions
-
1
Soak the kofta bulgur: combine 40 g fine bulgur and 80 ml warm water in a small bowl and let sit until absorbed, about 10 minutes; squeeze any excess liquid before using.
-
2
Make the kofta mixture: in a large bowl, mix 500 g ground turkey, the soaked and squeezed bulgur, grated and squeezed 80 g onion, 2 minced garlic cloves, 30 g chopped parsley, cumin, coriander, paprika, 5 g salt and 1 g pepper; mix gently until combined (avoid overworking). Form into 8 to 10 evenly sized logs or ovals, about 60–70 g each.
-
3
Roast the kofta on a sheet pan: preheat oven to 220°C; line a baking sheet with parchment, space kofta apart, brush lightly with 15 ml olive oil and roast 18–22 minutes, turning once halfway, until nicely browned and an instant-read thermometer reads 74°C in the center.
-
4
Cook the salad bulgur: place 120 g bulgur in a heatproof bowl, pour 240 ml boiling water over it, stir, cover and let stand 15 minutes until tender; fluff with a fork and spread briefly on a tray to cool slightly (5 minutes) so it stays crisp in the salad.
-
5
Prepare vegetables and dressing: while bulgur rests, halve 300 g cherry tomatoes, dice 150 g cucumber, thinly slice 50 g red onion and chop 30 g parsley. Whisk juice of 2 lemons (about 75 ml) with 30 ml olive oil and a pinch of salt and pepper.
-
6
Assemble the bulgur‑tomato salad: toss cooled bulgur with the tomatoes, cucumber, red onion, parsley and the lemon-olive oil dressing; taste and adjust salt. If using, sprinkle 2 g sumac over the salad for a tart lift.
-
7
Make the tahini yogurt: in a small bowl whisk 30 g tahini with 15 ml lemon juice, then stir in 200 g Greek yogurt; add up to 20 ml cold water to reach a spoonable consistency and season with a pinch of salt.
-
8
Plate and finish: divide salad among 4 bowls, place 2–3 warm kofta on each, dollop tahini-yogurt alongside and dust with smoked paprika and chopped parsley; serve with lemon wedges.