Turkey kebabs – Ground Turkey
These turkey kebabs are a popular Middle Eastern kebabs recipe usually made with ground lamb or beef. This simple and easy uses ground turkey as a much healthier option and is pan-cooked making it a hassle-free weekday meal. Serve with simple pita bread, a side salad, and delicious tahini sauce and you have a meal.
Turkey is always a great way to get the same effect as red meat but without all those added calories and saturated fat. So, often I will substitute my beef or lamb recipes with turkey for a much leaner option.
Why make these kebabs?
- Turkey is on the low-fat side compared to beef kebabs but with this recipe, you won’t lack any flavor.
- The recipe is fairly simple and easy to make using most ingredients that are simple pantry staples.
- The process is as simple as combining all ingredients in a bowl, skewer, and grill.
- You can prepare everything ahead of time and grill the skewers just in time for serving.
Ingredients and substitutes
- Turkey – I like to use turkey because it’s similar to ground red meat but much healthier and not the same as chicken which has the tendency to dry out easily. Having said that you can use ground beef or lamb as well. You can use chicken just make sure you cook it in less time.
- Ginger Garlic – To me adding garlic and ginger to meat is an absolute must because it really does add so much flavor to the meat. I like using fresh but powders would work as well.
- Onion – My kids hate biting into raw onion so I prefer to precook my onions – that little saute not just takes away the raw bite but the sweetness from the caramelized onions adds more flavor. Having said that raw onions are perfectly fine.
- Herbs – Parsley works well with this dish but I’ll be honest and tell you I’m a cilantro girl so often I will add cilantro instead. So feel free to go with what works for you.
- Spices – Cumin, coriander, allspice – these are very commonly used in middle eastern and Indian dishes. They can be easily found in supermarkets or any Asian grocery store. If you like spicy food I highly encourage you to add cayenne pepper.
Step by step instructions
Kebab mixture
- Soak the bamboo skewers in water for 30 minutes at least.
Pro tip – Soaking the skewers in water will prevent them from burning on the grill so do not skip this step. - In a bowl, combine the ground turkey with all the other ingredients except oil. Cover and set aside to marinate for an hour on the counter or up to 12 hours in the fridge.
Pro tip – If you marinate for longer in the fridge, make sure to take the chicken out an hour before you plan to cook it. - Divide the meat mixture into 8 to 10 equal portions. I made 10 kebabs about 50 grams each.
Pro tip – Dip your hand in some water to avoid the meat from sticking to your hands.
- Shape the kebabs –
- Take each portion of ground meat in your hands.
- Shape into a ball, then a sausage.
- Thread your skewer thru the sausage.
- Press with your fingers to second then press the ends firmly to secure meat to the skewer.
Grill or pan cooking
- Heat the grill or cast iron pan on high. Add a tablespoon of oil to the grill. Then place the skewers on the grill.
Pro tip – unlike beef, turkey is leaner so we need to brush the pan with oil otherwise the skewers will stick to the grill. - Place few skewers at a time – do not overcrowd the grill. Brush each skewer with cooking oil.
Pro tip – The char marks on the skewers can be controlled by raising and lowing the heat under the grill. - Let cook for at least 3 minutes before you try to move it. When it’s done on one side it will release from the pan. Turn to the other side and cook for 2 to 3 more minutes.
Pro tip – As a guide, each skewer with turkey breast takes 5 to 6 minutes to cook on all sides. Skewer with turkey thigh meat will take about 8 to 10 minutes on all sides. - Serve with fragrant rice or pita bread with tahini and hummus.
Other Delicious sides
- Chickpea salad or couscous salad,
- Beet salad, or avocado salad.
- baba ganoush or eggplant salad.
- Classic hummus or hummus with ground beef
Frequently asked questions
The kebabs are best served fresh but they will keep in the fridge for 3 to 4 days. You can freeze them for up to a month too.
Absolutely, you can use lamb, beef as well as chicken. The cooking time for chicken will be less compared to lamb or beef. See my ground beef kebabs or chicken kebabs
Creating finger impressions on the meat helps create an uneven texture making the meat grip the skewer better. Also, try not to make the kebabs too thick.
This could be the result of a few things:
– Do not cut the veggies like onions, garlic too thick. They need to be cut very fine.
– The mixture was not kneaded well, which did not create a cohesive bond (glue-like texture).
– The meat was too lean with no fat to hold it together. OR there was too much fat, which melted off resulting in the meat falling off the skewers.
– Finally, the meat was perhaps not secured to the skewer well. Creating finger impressions on the meat helps create an uneven texture making the meat grip the skewer better.
The option for serving things are endless.
Rice – I usually serve these with rice such as turmeric rice, Rice Pilaf. But, you can also serve it with cauliflower rice for a low-carb option
Pita or bread – Middle Eastern Pita bread is another great option when served with tahini or hummus.
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Turkey Kebabs – Ground Turkey Kebabs
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Ingredients
- 1 lb (450 g) Turkey (ground)
- 1 cup Onion (chopped fine)
- 1 tbsp Garlic (minced )
- 1 tbsp Ginger (grated)
- ½ cup Fresh parsley (chopped )
- ½ tsp Cumin powder
- ½ tsp Coriander powder
- ¼ tsp All spice powder (optional)
- ¼ tsp Cinnamon powder
- ½ tsp Paprika powder
- ½ tsp Chilly powder (optional)
- ½ tsp Salt
- ½ tsp Pepper
- 1 tbsp Lemon juice
Plus
- 2 tbsp Cooking oil (approximately)
- 8 Kebab skewers (soaked in water for 30 mins)
Instructions
Kebab mixture
- Soak the bamboo skewers in water for 30 minutes at least.Pro tip – Soaking the skewers in water will prevent them from burning on the grill so do not skip this step.
- In a bowl, combine the ground turkey with all the other ingredients except oil. Cover and set aside to marinate for an hour on the counter or up to 12 hours in the fridge. Pro tip – If you marinate for longer in the fridge, make sure to take the chicken out an hour before you plan to cook it.
- Divide the meat mixture into 8 to 10 equal portions. I made 10 kebabs about 50 grams each.Pro tip – Dip your hand in some water to avoid the meat from sticking to your hands.
- Shape the kebabs – – Take each portion of ground meat in your hands. – Shape into a ball, then a sausage. – Thread your skewer thru the sausage. – Press with yor fingers to secone then press the ends firmly to secure meat to the skewer.
Grill or pan cooking
- Heat the grill or cast iron pan on high. Add a tablespoon of oil on the grill. Then place the skewers on the grill. Pro tip – unlike beef, turkey is leaner so we need to brush the pan with oil otherwise the skewers will stick to the grill.
- Place few skewers at a time – do not overcrowd the grill. Brush each skewer with cooking oil. Pro tip – The char marks on the skewers can be controlled by raising and lowing the heat under the grill.
- Let cook for at least 3 minutes before you try to move it. When it's done on one side it will release from the pan. Turn to the other side and cook for 2 to 3 more minutes.Pro tip – As a guide, each skewer with turkey breast takes 5 to 6 minutes to cook on all sides. Skewer with turkey thigh meat will take about 8 to 10 minutes on all sides.
- Serve with fragrant rice or pita bread with tahini and hummus.
Recipe Notes & Tips
- Ground meat kebabs are best made with lean meat. The fat tends to melt over the grill and the meat tends to fall apart. I prefer 75% lean meat.
- You can use metal skewers, but you will need a little less cooking time as when heated these cook the meat from the inside as well.
- Knead the meat mixture well so the mixture sticks to each other (like glue) this keeps the meat together when grilling.
- Kebabs are always best served fresh off the grill. If you make them early keep them covered in a container to catch all the juices. I prefer to keep them on flatbread so the bread soaks up all the juices.
- To reheat the kebabs – I place them on a plate and cover them with a wet paper towel. The moisture created by the steam from the paper towel keeps the kebabs moist.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
I tried many different recipes for kababs but I find yours just the right balance of ingredients. Thanks for sharing. I think I will make this recipe again and try more of your recipes.
I’m now following your cake blog too.. not into baking but so fascinated seeing all the tutorials..
You are turly gifted.
Pricilla
I love kebabs..Love your recipe..its so tempting..yum!!