This Lebanese Turkey Kofta Mezze Plate brings all the flavour of classic Lebanese street food to your kitchen – juicy spiced turkey koftas, warm flatbreads and plenty of fresh mezze, all served with a generous scoop of my Homemade Baba Ganoush. It's an easy, healthy family dinner that feels vibrant, nourishing and perfect for busy weeknights or a build‑your‑own mezze platter.
There's something special about Lebanese food that just pulls people together. Mezze isn't just a way of eating – it's a whole social vibe. Plates in the middle, everyone reaching, chatting, tearing off bits of flatbread, scooping up dips like my Homemade Baba Ganoush, and building their own perfect bite. It's relaxed, generous, and built for sharing, which is exactly why I love making this Lebanese Turkey Kofta Mezze Plate.
Lebanese cuisine has deep roots in fresh herbs, warm spices and simple ingredients treated with real care, and these turkey kofta kebabs are a little nod to that tradition – easy, flavour‑packed and made for gathering around the table. Whether it's a weekend spread or a quick weeknight dinner, this is the kind of food that turns a meal into a memory.
If your family loves these koftas as much as mine does, you're in good company – we've got plenty more flavour‑packed dinners that hit that same comfort‑food sweet spot. From easy weeknight winners to cosy one‑pot meals, here are a few more recipes that always go down well at our table:
- Chicken pesto pasta
- Irish, bacon, cabbage and potato soup
- Jerk Salmon with rice and peas
- Creamy Tuscan chicken orzo with butter beans
- Roasted butternut squash gnocchi
- Creamy Salmon, lemon and dill pasta
- Chicken nicoise salad
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Ingredients and substitutions
See recipe card for full ingredient list with quantities.
- Turkey Mince – Lean, light and perfect for juicy koftas. You can swap for chicken mince or even lamb mince if you want a richer, more traditional Lebanese flavour.
- Flaked Almonds – Add crunch and a lovely nutty contrast on the mezze plate. Toasted pine nuts or pistachios work just as well.
- Garlic – Fresh garlic gives the koftas and mezze that classic Lebanese depth. Garlic powder works in a pinch, but fresh is best.
- Avocado – Adds creaminess and freshness to the plate. If you're not an avocado fan, try sliced cucumber or a simple tomato salad.
- Red Onion – Sharp, sweet and perfect for balancing the richness of the koftas. Swap for white onion or pickled onions for extra zing.
- Allspice – A key flavour in Lebanese kofta. If you don't have it, use a mix of cinnamon and nutmeg to get close.
- Cumin – Earthy and warming. Essential for that proper kofta flavour. Ground coriander makes a decent backup.
- Courgettes – Griddled courgettes add colour and sweetness to the mezze plate. Aubergine or peppers are great alternatives.
- Baba Ganoush – A must‑have on any mezze platter. Use my Homemade Baba Ganoush for the best flavour, or swap for hummus if you need a quick substitute.
- Coriander – Fresh, bright and perfect for finishing the dish. Parsley works well too if coriander isn't your thing.
- Flatbreads – Soft, warm flatbreads are essential for scooping, wrapping and building the perfect bite. Pitta or naan work just as well.
How do I make Lebanese turkey kofta mezze plate?
This recipe comes together quickly and easily - just mix, shape and cook your turkey koftas, then build your mezze plate with fresh veggies, warm flatbreads and a big spoon of my Homemade Baba Ganoush. Follow the steps below and you'll have a vibrant, street‑food‑style dinner on the table in no time.
1: Prep the kofta mix – Finely dice the white onion, coriander and garlic cloves. Add them to a large bowl with the turkey mince, mixed spice, cumin and plenty of salt and pepper.
2: Shape – Mix everything together with your hands until well combined. Shape the mixture into kofta shapes (oval or sausage‑like). Refrigerate the koftas for at least 30 minutes to help them firm up
3: Cook the courgettes – Slice the courgettes lengthways. Season with salt and pepper, drizzle with a little oil and griddle until soft, tender and lightly charred. Set aside.
4: Toast the almonds – Spread the almonds on a tray and toast in the oven at 190°C for 5 minutes, or until golden.
5: Prep the fresh toppings – Thinly slice the red onion and avocado.
6: Cook the koftas – Brush the chilled koftas with a little oil. Griddle for about 5 minutes per side, until cooked through and nicely charred.
7: Warm the flatbreads – Heat the flatbreads in the oven for a few minutes until soft and warm.
8: Assemble the Mezze- Place a warm flatbread on each plate. Add the koftas, griddled courgette, sliced avocado and red onion. Spoon over a generous serving of baba ganoush. Finish with a handful of fresh coriander and a sprinkle of toasted almonds.
Serving suggestions
- Build a proper mezze platter – pile your turkey koftas onto a big board with warm flatbreads, griddled courgettes, fresh herbs and a generous bowl of my Homemade Baba Ganoush for scooping.
- Make it a family-style feast – let everyone tear, dip and assemble their own wraps with red onion, avocado and plenty of coriander. Kids love the "pick 'n' mix" vibe.
- Add extra sides – hummus, tabbouleh, chopped salad or pickled veg all work beautifully alongside the koftas.
- Keep it light and low-carb – skip the flatbreads and serve the koftas over a big crunchy salad with a spoon of Baba Ganoush as the dressing.
- Street‑food style – wrap the koftas in flatbread with onions, herbs and a smear of baba ganoush for a quick, handheld dinner that feels like it came straight from a Lebanese market stall.
Variations
Storage and freezing
- Storage – Cooked turkey koftas keep really well. Once cooled, pop them into an airtight container and store in the fridge for up to 3 days. They reheat beautifully in a pan or the microwave - just add a squeeze of lemon or a spoon of my Homemade Baba Ganoush to bring the flavours back to life. Any leftover flatbreads, griddled veg or salad bits can be stored separately and used to rebuild a quick mezze plate the next day.
- Freezing – Turkey koftas freeze brilliantly, either cooked or uncooked. Lay them on a tray to freeze individually, then transfer to a freezer bag or container. They'll keep for up to 3 months.
- To freeze raw – Shape the koftas, freeze, then cook from frozen or thaw overnight in the fridge.
- To freeze cooked – Cool completely before freezing. Reheat in the oven or air fryer until piping hot.
Flatbreads can also be frozen for quick mezze nights - just warm them in a dry pan or the oven to soften them again.
- Slice your courgettes thick – Thin slices disappear on the grill. Chunkier strips give you those gorgeous char lines and a bit of bite on the mezze plate.
- Toast the flaked almonds – It takes two minutes and makes a massive difference. Toasted nuts bring that proper mezze‑board crunch.
- Use my Homemade Baba Ganoush generously – Koftas + flatbread + baba ganoush is the holy trinity. Don't be shy with the spooning – it ties the whole plate together.
- Serve everything warm, not hot – Mezze is meant to be relaxed. Warm koftas, warm flatbreads, room‑temp dips, it all tastes better when no one's rushing.
- Don't overwork the turkey mince – Gentle mixing keeps the koftas tender. Think "combine" rather than "knead" – the more you squish it, the tougher it gets.
- Chill the koftas before cooking – Even 10-15 minutes in the fridge helps them hold their shape and gives you that lovely, even browning.
FAQ
What is Lebanese mezze?
Lebanese mezze is a style of eating built around lots of small, flavour‑packed dishes served together – dips, salads, grilled meats, warm breads and fresh herbs. It's social, relaxed and designed for sharing, which is why it works so well with koftas, flatbreads and a big bowl of my Homemade Baba Ganoush.
What is traditional Lebanese kofta?
Traditional Lebanese kofta is a mixture of minced meat (usually lamb or beef), onion, garlic, herbs and warm spices like allspice and cumin. It's shaped onto skewers or into small patties and grilled until juicy and lightly charred. Your turkey version keeps the same classic flavours but makes it lighter and perfect for a healthy family dinner
What to serve with Turkey kofta?
Turkey kofta is brilliant with warm flatbreads, griddled veg, fresh herbs, chopped salad and dips like hummus or – even better – my Homemade Baba Ganoush. You can build a full mezze platter or keep it simple with a few sides depending on how busy the evening is.
Can I make the koftas ahead of time?
Yes – the kofta mixture actually gets better after a rest. You can shape them earlier in the day and keep them in the fridge until cooking. They hold their shape beautifully and make dinner feel effortless
Are turkey koftas healthy?
Turkey mince is naturally lean, and when you pair the koftas with fresh veg, herbs, and dips like my Homemade Baba Ganoush, you've got a balanced, protein‑rich meal that fits into loads of healthy dinner ideas without feeling restrictive.
Can I cook the koftas without a grill?
Definitely. A hot frying pan, griddle pan or even the air fryer works brilliantly. You still get that lovely browning and juicy centre - just make sure they're cooked through before serving.
Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!
Lebanese turkey kofta mezze plate
Ingredients
- 500 grams Turkey mince
- baba ganoush
- 2 Courgettes
- 1 Red onion
- 1 White onion
- 1 Avocado
- 4 garlic cloves
- handful corriander
- ½ teaspoon mixed spice
- 1 teaspoon ground cumin
- 4 flat breads
- handful flaked almond
Instructions
- Prep the kofta mix – Finely dice the white onion, coriander and garlic cloves. Add them to a large bowl with the turkey mince, mixed spice, cumin and plenty of salt and pepper.
- Shape – Mix everything together with your hands until well combined. Shape the mixture into kofta shapes (oval or sausage‑like). Refrigerate the koftas for at least 30 minutes to help them firm up
- Cook the courgettes – Slice the courgettes lengthways. Season with salt and pepper, drizzle with a little oil and griddle until soft, tender and lightly charred. Set aside.
- Toast the almonds – Spread the almonds on a tray and toast in the oven at 190°C for 5 minutes, or until golden.
- Prep the fresh toppings – Thinly slice the red onion and avocado.
- Cook the koftas – Brush the chilled koftas with a little oil. Griddle for about 5 minutes per side, until cooked through and nicely charred.
- Warm the flatbreads – Heat the flatbreads in the oven for a few minutes until soft and warm.
- Assemble the Mezze– Place a warm flatbread on each plate. Add the koftas, griddled courgette, sliced avocado and red onion. Spoon over a generous serving of baba ganoush. Finish with a handful of fresh coriander and a sprinkle of toasted almonds.
Notes
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Pairing
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