Low Carb Turkish Kofte Recipe | Original Tire Kebab

Turkish Kofte Recipe (3g Net Carbs)

Tire kofte, the specific style from the Tire district of Izmir province, rebuilt at 3g net carbs per serving. Small, thin, hand-shaped ground beef and lamb patties grilled hot and served with charred green peppers and cherry tomatoes. Serves 4 with 380 calories, 28g protein, and 26g fat each. Ready in 30 minutes. Built for low-carb, keto, and Mediterranean-diet eaters who want an authentic Turkish kebab plate without the pide bread and rice pilaf.

Why This Works on Keto

Traditional Tire kebab is served on top of soft pide bread with the fat drippings soaking down, adding 40-50g of carbs per plate. This version keeps the meat, spice, and grilling technique intact but drops the bread entirely.

The kofte itself is naturally low-carb: a beef and lamb blend seasoned with cumin, sumac, Aleppo pepper, and grated onion, kneaded until sticky. The Tire style uses no breadcrumbs and no egg (unlike Adana or Urfa kebab variations), which keeps the carb count naturally clean.

Side vegetables (charred green peppers at 2g per pepper, cherry tomatoes at 3g per 1/2 cup) contribute the entire 3g carb count per serving. Macro split lands near 65% fat, 30% protein, 5% carbs.

3g Net Carb Turkish Kofte Recipe

Tried this recipe? Please leave a ⭐ rating on the recipe card below. It helps other readers find it and means a lot to us.

We put together a full guide on 1400 calorie low carb meal plan that pairs well with this.

For more on this topic, check out our guide on dukan diet plan.

Continue to Content

Yield: 4

Low Carb Turkish Kofte Recipe

5.0 Stars (1 Review)

Print

Turkish kofte recipe is prepared very quickly and offers you a spicy heavenly taste.

The Turkish "köfte" recipe is prepared quickly and offers a spicy, heavenly taste.

However, on a day when you are not following a low-carb diet, add slices of pita bread to the bottom of the plate, in addition to the entire recipe. For presentation, serve with a tablespoon of Greek yogurt, chopped raw onions, roasted cherry tomatoes and peppers, and 2 tablespoons of cooked rice.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 3 tbsp.. butter
• 4 medium tomatoes
• 1 tbsp. paprika
• Salt and pepper to taste
• 18 oz. ground beef
• Salt and pepper to taste

Materials

Toggle ingredient group

• Wooden skewers

Instructions

1. To start preparing, place the ground beef in a bowl large enough for you to knead comfortably. Season the ground beef with salt and pepper, and knead thoroughly for an extended period.
2. Keep a bowl of water nearby so you can wet your hands occasionally. Then, divide the well-kneaded ground beef into 12 equal parts. Thread each piece onto a skewer and shape it into thin kebabs.
3. Wet your hands before shaping each köfte. Continue until all 12 pieces of ground beef are used. Now, let them chill in the fridge for at least 1 hour.
4. You can start making the sauce 40 minutes after you put the ground beef in the refrigerator.
5. Peel and grate the tomatoes. Then, melt 2 tablespoons of butter in a medium skillet. Add the grated tomatoes to the butter and cook (start on high heat, and after it starts to boil, reduce to low heat). When the tomatoes reach the consistency of a homogeneous sauce, add paprika, salt, and pepper, and then turn off the stove.
6. Take 3 tablespoons of butter in another pan and melt it. Gently remove the chilled meatballs from the skewers. Fry the patties in this pan, turning them over to ensure both sides are cooked.
7. Now, for the final step, the fun part is the portioning phase. Spread the tomato sauce on a flat plate for portioning. Place the meatballs on it and garnish with some chopped parsley.

Notes

• The chilling time for a recipe can be quite tedious, I understand completely. However, just like dough, meat should also be cooled for at least 1 hour to ensure they taste better when cooked.
• If you don't mind using more butter, you can drizzle some fried butter on the Tire Köfte after placing them on the plates, just before serving. This adds an extra layer of flavor.
• The kneading step is crucial for allowing the ingredients to soften and combine thoroughly. Therefore, be sure to knead well for 10 minutes.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 450Total Fat 31gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 13gCholesterol 136mgSodium 340mgCarbohydrates 6gFiber 2gSugar 3gProtein 36g

The nutritional information provided is an estimate based on the ingredients and cooking methods used in this recipe. Actual nutritional content may vary depending on the brands of ingredients and portion sizes. Please consult a registered dietitian or nutritionist for precise dietary advice.

Ingredient Notes

Use a 50/50 blend of 80/20 ground beef and 80/20 ground lamb. Pure beef works but lacks the characteristic Tire flavor. If lamb is hard to source, ask your butcher to grind shoulder for you.

Grate 1/4 medium onion on a box grater, squeeze out excess water in a clean towel before adding to the meat (leaves you with about 2 tbsp of onion for the mixture, 2g carbs). Aleppo pepper (pul biber) is essential.

Sumac adds the lemony finish that makes Tire kofte distinct from other Turkish kofte styles. Cumin should be freshly ground from whole seeds. Fine sea salt. Skip breadcrumbs, milk-soaked bread, and egg; the Tire tradition uses none of these.

Green Anaheim or Turkish charleston peppers for grilling; skip bell peppers which are sweeter and carry more sugar.

Our low carb keto diet plan walkthrough covers this from a different angle.

Tips and Variations

Knead the meat mixture for 4-5 full minutes until it turns sticky and cohesive. This is the entire binding trick; myosin proteins release and hold the patties without breadcrumbs. Rest the mixture in the fridge 20 minutes.

Wet your hands with cold water and shape into small oval patties 2 inches long, 1/2 inch thick. Cook on a screaming-hot cast iron pan or a charcoal grill for 90 seconds per side. Char the peppers and tomatoes in the same pan. Serve with a squeeze of lemon and fresh parsley.

For a dairy-free version, this recipe is already dairy-free. For higher-fat, serve with a spoon of full-fat labneh (1g carbs per 2 tbsp) alongside. For a spicier variation, double the Aleppo pepper and add 1/2 tsp cayenne.

For a vegetarian keto adaptation, mix 8 oz finely chopped mushrooms with 4 oz grated halloumi and 1 egg to form patties; keep the same spice profile. Serve over a bed of sumac-dusted red onion (1 tbsp per person, 1g carb) and greens.

Storage and Reheating

Refrigerate cooked kofte up to 3 days in a sealed container. Reheat in a 375F oven for 8 minutes or in a hot skillet for 3 minutes per side. Microwaving is fast but toughens the meat. Freeze raw shaped patties on a sheet pan, then transfer to a bag for up to 3 months; cook from frozen with an extra minute per side.