Shawarma-Spiced Turkey Kofta with Farro-Arugula Salad & Tahini Dressing

Shawarma-Spiced Turkey Kofta

with Farro-Arugula Salad & Tahini Dressing

35 MIN
2 Servings
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From the Test Kitchen

Our take on kofta—a Middle Eastern staple made from ground meat, aromatics, and bold spices shaped into ovals, balls, or patties—features turkey mixed with fresh garlic, sweet raisins, and our shawarma spice blend. We’re serving them over a hearty salad of farro, arugula, and marinated vegetables, then drizzling it all with a rich and creamy tahini-lemon dressing.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Shawarma-Spiced Turkey Kofta with Farro-Arugula Salad & Tahini Dressing
Title
  • 10 oz Ground Turkey
  • ½ cup Semi-Pearled Farro
  • 2 cloves Garlic
  • 2 oz Arugula
  • 4 oz Grape Tomatoes
  • 1 Lemon
  • 2 Persian Cucumbers
  • 2 Tbsps Tahini
  • ¼ cup Panko Breadcrumbs
  • 1½ Tbsps Golden Raisins
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 1 oz Pitted Niçoise Olives
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the farro
1 Cook the farro

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper; stir to combine. Cover to keep warm.

Prepare the ingredients & make the dressing
2 Prepare the ingredients & make the dressing

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Thinly slice the cucumbers into rounds. Place the halved tomatoes and sliced cucumbers in a bowl; add the vinegar and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least  10 minutes. Quarter and deseed the lemon. Roughly chop the olives. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place half the garlic paste in a large bowl. In a separate bowl, combine the tahini, the juice of 2 lemon wedges, as much of the remaining garlic paste as you'd like, 1 teaspoon of olive oil, and 3 tablespoons of water; season with salt and pepper. 

Form the kofta
3 Form the kofta

Meanwhile, to the large bowl of garlic paste, add the turkey, breadcrumbs, raisins, and spice blend. Season with salt and pepper. Gently mix to combine. Form the mixture into 10 tightly packed, oval-shaped meatballs. Transfer to a plate.

Cook the kofta
4 Cook the kofta

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the kofta in an even layer. Loosely cover the pan with foil and cook, without stirring, 3 to 5 minutes, or until browned. Flip and cook 3 to 5 minutes, covered with the foil, or until browned and cooked through.* Turn off the heat.

*An instant-read thermometer should register 165°F.

Finish the farro & serve your dish
5 Finish the farro & serve your dish

To the pot of cooked farro, add the arugula, marinated tomatoes and cucumbers (including any liquid), and a drizzle of olive oil. Season with salt and pepper. Stir until  combined and the arugula is slightly wilted. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked kofta and chopped olives. Drizzle with the dressing. Serve the remaining lemon wedges on the side. Enjoy!

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Shawarma-Spiced Turkey Kofta

Cook the farro
1 Cook the farro

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper; stir to combine. Cover to keep warm.

2 Prepare the ingredients & make the dressing

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Thinly slice the cucumbers into rounds. Place the halved tomatoes and sliced cucumbers in a bowl; add the vinegar and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least  10 minutes. Quarter and deseed the lemon. Roughly chop the olives. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place half the garlic paste in a large bowl. In a separate bowl, combine the tahini, the juice of 2 lemon wedges, as much of the remaining garlic paste as you'd like, 1 teaspoon of olive oil, and 3 tablespoons of water; season with salt and pepper. 

Prepare the ingredients & make the dressing
Form the kofta
3 Form the kofta

Meanwhile, to the large bowl of garlic paste, add the turkey, breadcrumbs, raisins, and spice blend. Season with salt and pepper. Gently mix to combine. Form the mixture into 10 tightly packed, oval-shaped meatballs. Transfer to a plate.

4 Cook the kofta

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the kofta in an even layer. Loosely cover the pan with foil and cook, without stirring, 3 to 5 minutes, or until browned. Flip and cook 3 to 5 minutes, covered with the foil, or until browned and cooked through.* Turn off the heat.

*An instant-read thermometer should register 165°F.

Cook the kofta
Finish the farro & serve your dish
5 Finish the farro & serve your dish

To the pot of cooked farro, add the arugula, marinated tomatoes and cucumbers (including any liquid), and a drizzle of olive oil. Season with salt and pepper. Stir until  combined and the arugula is slightly wilted. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked kofta and chopped olives. Drizzle with the dressing. Serve the remaining lemon wedges on the side. Enjoy!

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