Turkey Kefta with Grilled Peaches

Ingredients

• 454 g (1 lb)85/15 minced turkey
• 1/4onion, grated or finely minced
• 2 clovesgarlic, finely minced
• 30 g (1/4 cup)breadcrumbs
• 1/2 teaspoonground cumin
• 1/2 teaspoonground coriander
• 1/8 teaspooncayenne pepper
• 3/4 teaspoonground cinnamon
• 1/4 teaspoonground nutmeg
• 1/4 teaspoonsmoked paprika
• 1 teaspoonkosher salt
• 1/2 teaspoonblack pepper
• 1 tablespoonmint sprigs, chopped
• 30 g (1/4 cup)flat-leaf parsley or coriander, chopped
• 60 ml (3 tablespoons)peach jam, melted

Instructions

1. 1

   Heat the grill

   Lightly oil the grill grates or a grill pan, then preheat to medium-high.

2. 2

   Mix the kefta

   Put the turkey, onion, garlic, breadcrumbs, cumin, coriander, cinnamon, nutmeg, smoked paprika, mint, salt, pepper and parsley in a food processor. Blend until thoroughly combined.

3. 3

   Shape the skewers

   Take about 2 tablespoons of the mixture at a time and shape it into cylinders or sausages. Thread the meat onto skewers, squeezing it around each skewer to hold its shape. Add a peach slice, then kefta, and repeat once; finish with a peach slice if there is room. Press the kefta firmly into place, then brush the kefta and peaches on all sides with the melted peach jam.

4. 4

   Grill until cooked

   Grill for 5–6 minutes per side, turning to cook evenly, or until an instant-read thermometer inserted into the turkey reads 74°C (165°F).

What is turkey kefta?

Kefta is a name used for seasoned minced meat shaped into patties or kebabs, found in different forms across North African and Middle Eastern cooking. This version draws on Moroccan-inspired seasoning, combining turkey with warm spices and fresh herbs.

Grilled peaches bring a juicy, fruity contrast to the savoury meat. A thin coating of peach jam helps tie the flavours together as the skewers cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 138 calories, 19g protein, 12g carbs, 2g fat.

The turkey provides most of the protein, while the breadcrumbs and peach jam contribute carbohydrates; the turkey also supplies most of the fat. Serve a skewer with a generous portion of vegetables or salad for a balanced plate.

Build the spice mixture

Warm spices: cumin, coriander, cinnamon, nutmeg and smoked paprika give the turkey a fragrant, rounded flavour. Cayenne adds a little heat, so keep the measured amount for a gently spiced result.

Fresh herbs: mint and parsley or coriander brighten the mixture. Chop them finely so they distribute evenly through the turkey.

Keep the kefta together

Even mixing: process the ingredients just until combined so the seasoning and breadcrumbs are spread throughout. Avoid blending for longer than needed, which can make the texture dense.

Firm shaping: press each portion around the skewer and secure it snugly before grilling. If the mixture sticks to your hands, dampen them lightly while shaping.

Watch the heat and doneness

Medium-high grill: this gives the outside time to colour while the turkey cooks through. Turn the skewers carefully to help them brown evenly.

Temperature cue: cook for 5–6 minutes per side as a guide, then check the centre of the thickest kefta with an instant-read thermometer. It should reach 74°C.

Make the peach pairing work

Jam glaze: brush the melted jam over the meat and fruit on all sides before grilling, as directed. Keep the coating even so the peach flavour complements rather than overwhelms the spices.

Peach slices: thread them between the kefta pieces and avoid forcing too many onto a skewer. The method calls for peach slices, though they are not listed in the supplied ingredients.

Serve it as a summer meal

Serve the skewers hot, while the kefta is juicy and the peaches are warm. A simple green salad or grilled vegetables make an easy accompaniment.

For a more substantial plate, add flatbreads or cooked grains and a fresh, tangy sauce. Keep any extra sides separate so the peach and spice flavours remain clear.

Recipe notes & tips

• Grate or mince the onion finely so it blends into the turkey mixture.
• Measure the spice mixture before processing to make mixing quick and even.
• Shape the kefta to a similar thickness so the pieces cook at the same pace.
• Use an instant-read thermometer rather than relying only on the suggested grilling time.
• Turn the skewers gently to keep the shaped turkey attached.

Variations

• Use coriander: swap the parsley for chopped coriander, as allowed in the ingredient list.
• Adjust the heat: reduce the cayenne for a milder kebab.
• Change the fruit: try another firm stone fruit in place of the peaches.
• Add a yoghurt side: serve with plain yoghurt and herbs for a cool accompaniment.
• Cook indoors: use a preheated grill pan if you do not have an outdoor grill.

Common mistakes to avoid

• Loose shaping: press the turkey firmly around the skewer so it holds together while turning.
• Uneven portions: shape the kefta to a similar size to help them cook at the same rate.
• Over-processing: stop blending as soon as the ingredients are combined to avoid a dense mixture.
• Guessing doneness: check the centre of the turkey with a thermometer and cook to 74°C.
• Crowded skewers: leave room for the peach slices and avoid packing the ingredients tightly together.

How to store

Refrigerate cooked kefta and peaches in a sealed container within 2 hours, and use within 3–4 days. Reheat until piping hot throughout, using a covered pan or microwave to help keep the turkey moist.

Frequently asked questions