Crunchy Seed-Crusted Turkey Kofta Pitas with Minted Tahini Yogurt

Middle Eastern-inspired koftas are surging on Pinterest for their bold flavors and easy prep. These turkey patties get a protein boost from a triple-seed crust, packing 25g of protein per serving. Perfect for meal prep or a fast weeknight dinner that feels gourmet.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb lean ground turkey
• 1/3 cup mixed seeds (hemp, pumpkin, sesame)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp fresh mint, chopped
• 1/2 cup plain Greek yogurt
• 2 tbsp tahini
• 2 tsp lemon juice
• 4 whole wheat pitas
• 1 cup shredded cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pickled red onions

Instructions

1. In a bowl, mix turkey, cumin, paprika, and garlic powder until combined.
2. Shape mixture into 8 sausage-shaped koftas (about 3" long).
3. Spread mixed seeds on a plate. Roll koftas in seeds to coat fully.
4. Heat 1 tbsp olive oil in a skillet over medium heat. Cook koftas for 4-5 minutes per side until golden and cooked through.
5. While koftas cook, whisk yogurt, tahini, lemon juice, and 1 tbsp mint in a bowl. Season with salt.
6. Warm pitas in a dry skillet or microwave for 20 seconds.
7. Assemble: Spread tahini yogurt inside pitas. Add 2 koftas per pita.
8. Top with cucumbers, tomatoes, pickled onions, and remaining mint.
9. Drizzle extra sauce over fillings before closing pitas.
10. Serve immediately with extra sauce for dipping.

Chef's Note

For extra protein, stir 1/4 cup crumbled feta or white beans into the turkey mixture before shaping.

Make-Ahead Tips

Prep koftas raw (store in fridge 1 day) or cooked (freeze 1 month). Sauce keeps 3 days separately.

Substitutions

Turkey → ground chicken or mashed lentils,Seeds → crushed almonds or walnuts,Pitas → lettuce cups or naan