Turkish-Spiced Ground Turkey with Cucumber-Yogurt Salad
Ingredients
- 1½ poundsground turkey
- ·yellow onion
- ·garlic
- ·ground cumin
- ·smoked paprika
- ·ground coriander
- ·salt
- ·black pepper
- ·olive oil
- ·english cucumber
- ·plain Greek yogurt
- ·lemon
- ·fresh mint
- ·fresh dill
- ·cherry tomatoes
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 2 cloves garlic.
- 03
Dice 1 english cucumber.
- 04
Halve 1 cup cherry tomatoes.
- 05
Juice 1 lemon.
- 06
Chop a small handful each of fresh mint and fresh dill.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- 02
Add the cooked onion and garlic to the pan and cook for 1 minute until fragrant.
- 03
Add 1 1/2 pounds ground turkey, breaking it up with a wooden spoon as it cooks, about 5–6 minutes until lightly browned.
- 04
Stir in 1 1/2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander, and 1/2 teaspoon each salt and pepper. Cook for 1 minute to toast the spices.
- 05
Remove from heat and let cool slightly while you prepare the salad.
- 06
In a bowl, whisk together 1 cup Greek yogurt, juice of 1 lemon, 1/4 teaspoon salt, and black pepper to taste.
- 07
Fold in the diced cucumber, halved cherry tomatoes, and most of the mint and dill, reserving some for garnish.
- 08
Divide the yogurt-cucumber salad among 4 plates and top with spoonfuls of the warm spiced turkey. Garnish with remaining fresh herbs and a drizzle of olive oil.
Spice Tips
For earthier warmth, increase the cumin to 2 teaspoons. For subtle heat, add 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes to the turkey. A touch of fresh lemon zest brightens the seasoning further.
The turkey can be made ahead and served warm or at room temperature. Greek yogurt makes this naturally high in protein while keeping the dish light. For a grain-based meal, serve alongside brown rice or bulgur.