Why this fits a family on a budget
You've got garlic and Greek yogurt in the pantry already, which covers two key components, and at 40 minutes it fits your weeknight window without cutting it close.
• 1.5 lb ground turkey
• 1 each yellow onion
• 4 clove garlic
• 1.5 tsp cumin
• 1 tsp coriander
• 0.5 tsp cinnamon
• 1 tsp paprika
• 1 tsp dried oregano
• 1.5 tsp salt
• 0.5 tsp black pepper
• 1 each egg
• 0.25 cup breadcrumbs
• 3 tbsp olive oil
• 1 can canned diced tomatoes
• 1 each green bell pepper
• 1 cup plain Greek yogurt
• 0.5 each lemon
• 1 bunch fresh cilantro
• 4 each pita bread
• 1 tsp sumac
• 0.25 tsp crushed red pepper
1. Preheat your oven to 425°F and line a sheet pan with foil.
2. Grate or very finely dice half the yellow onion — you want about 0.5 cup. Set aside.
3. In a large bowl, combine 1.5 lb ground turkey, the grated onion, 1 egg, 0.25 cup breadcrumbs, 1.5 tsp cumin, 1 tsp coriander, 0.5 tsp cinnamon, 1 tsp paprika, 1 tsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper. Mix with your hands until everything is evenly combined — don't overmix or the köfte will be dense.
4. Divide the mixture into 16 equal portions and roll each into a small oval patty about 3 inches long. Place them on one half of the prepared sheet pan.
5. Dice the green bell pepper into rough 1-inch chunks. Drain the 1 can of diced tomatoes briefly, then scatter the tomatoes and diced bell pepper on the other half of the sheet pan. Drizzle everything — the köfte and the vegetables — with 3 tbsp olive oil and sprinkle with 0.25 tsp crushed red pepper and 0.25 tsp of the remaining salt.
6. Roast on the top rack of the 425°F oven for 18–22 minutes, until the köfte are cooked through and starting to brown on top and the tomatoes are bubbling and slightly caramelized at the edges. The köfte should register 165°F internally.
7. While the pan is in the oven, make the garlic yogurt: stir together 1 cup plain Greek yogurt, 4 cloves of garlic (minced or pressed), the juice of 0.5 lemon (about 1.5 tbsp), 0.25 tsp salt, and 1 tsp sumac in a small bowl. Taste and adjust salt if needed. Set aside.
8. Warm 4 pita breads directly on the stovetop over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
9. To serve, spread a generous spoonful of the garlic yogurt on each plate. Lay 4 köfte on top, spoon some of the roasted tomatoes and peppers alongside, and finish with torn fresh cilantro leaves from 1 bunch. Serve the warm pita on the side for scooping.
Contains: gluten, eggs, dairy. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.