Juicy Turkey Kebabs – Ground Turkey Skewers
These turkey kebabs are a popular Middle Eastern kebab recipe usually made with ground lamb or beef. This simple and easy recipe 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.
I’ll be honest—ground turkey was never my first choice. It always felt a bit… meh. Lean, yes. But also a little dry and forgettable if you don’t treat it right. That changed when I started making these turkey kebabs.
I wanted something lighter than beef but still juicy and full of flavor—something I could throw on the grill (or even cook indoors) and know it would turn out good every single time. After a few tweaks with spices, a little moisture, and the right technique, these quickly became a regular in my kitchen.
Now, this is one of those recipes I come back to when I want something simple, healthy-ish, and still satisfying. No one at the table ever complains that it’s turkey—which honestly says everything.
Why are these the best kebabs?
- Flavorful Spices: The combination of spices like cumin, coriander, allspice, and cinnamon adds a rich and complex flavor profile to the kebabs.
- Easy to Make: The recipe is straightforward and easy to follow, making it accessible for home cooks of all skill levels.
- Crowd Pleaser: The combination of flavors and textures in these kebabs is likely to appeal to a wide range of palates, making them a great choice for entertaining or family meals.
Ingredients and substitutes
- Ground Turkey: The main protein in the kebabs, providing a lean and flavorful base. You can also use ground chicken or lamb instead of turkey.
- Onion: Adds flavor and moisture to the kebabs. You can also use shallots or scallions instead of onions.
- Garlic: Adds a savory flavor to the kebabs. You can also use garlic powder if fresh garlic is unavailable (1/2 teaspoon of garlic powder per clove).
- Ginger: Adds a warm, spicy flavor to the kebabs. You can use ground ginger if fresh ginger is not available (1/4 teaspoon of ground ginger per teaspoon of fresh ginger).
- Cumin: Adds a warm, earthy flavor to the kebabs. You can also use ground coriander or chili powder for a different flavor profile.
- Coriander: Adds a citrusy, slightly sweet flavor to the kebabs. You can use ground cumin as a substitute for coriander.
- Parsley: Adds freshness and a mild herb flavor to the kebabs. You can also use cilantro instead of parsley for a different herb flavor.
- Allspice: Adds a warm, sweet flavor to the kebabs. You can use a combination of cinnamon, cloves, and nutmeg as a substitute for allspice.
- Cinnamon: Adds a warm, sweet flavor to the kebabs. You can also use nutmeg or allspice as a substitute for cinnamon.
- Paprika: Adds a mild, smoky flavor and a reddish color to the kebabs. You can also use smoked paprika or chili powder for a different flavor profile.
- Lemon Juice: Adds a bright, citrusy flavor to the kebabs and helps tenderize the meat. Lime juice can be used instead of lemon juice.
Step-by-step: Turkey kebabs (Ground Beef Skewers)
Step 1 – Kebab mixture
- In a bowl, combine the ground turkey with all the other ingredients except oil. Cover and set aside to marinate on the counter for an hour or in the fridge for up to 12 hours.
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.
Step 2 – Shape the kebabs
- 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. - Take each portion of ground meat in your hands. Shape into a ball, then a sausage. Thread your skewer through the sausage. Press with your fingers to secure, then press the ends firmly to secure the meat to the skewer.
Step 3 – 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 a few skewers at a time – do not overcrowd the grill. Brush each skewer with cooking oil.
- Place on the grill pan, cook for 3 minutes on one side, then turn over and cook for 2 to 3 minutes more on the other sides.
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.
Turkey Kebabs – Ground Turkey Skewers
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.
Ingredients
- 1 Kg (2 lbs) Ground Turkey
- 1 large Onion Finely chopped
- 5 large Garlic cloves minced
- 2 inch Fresh Ginger grated
- ½ cup Fresh parsley chopped
- 1 tsp Cumin powder
- 1 tbsp Coriander powder
- 1½ tsp Paprika powder
- ½ – 1 tsp Chilly powder or Cayenne pepper optional for heat
- ¼ tsp All spice powder optional
- ¼ tsp Cinnamon powder
- ½ – 1 tsp Salt
- ½ tsp Black pepper powder
- Juice of one lemon
- 2 tbsp Cooking oil approximately
- 8 Kebab skewers soaked in water for 30 mins
Method
- Step 1 – Kebab Mixture – 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.1 Kg Ground Turkey, 1 large Onion, 5 large Garlic cloves, 2 inch Fresh Ginger, ½ cup Fresh parsley, 1½ tsp Paprika powder, 1 tsp Cumin powder, ½ – 1 tsp Chilly powder or Cayenne pepper, 1 tbsp Coriander powder, ¼ tsp All spice powder, ¼ tsp Cinnamon powder, ½ – 1 tsp Salt, ½ tsp Black pepper powder, Juice of one lemon
- Step 2 -Shape the Kebabs – Divide the meat mixture into 8 to 10 equal portions. I made 10 kebabs, each about 50 grams.Take each portion of ground meat in your hands. Shape into a ball, then a sausage. Thread your skewer through the sausage. Press with your fingers to secure, then press the ends firmly to secure the meat to the skewer.8 Kebab skewers
- Step 3 – 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. Place a few skewers at a time – do not overcrowd the grill. Brush each skewer with cooking oil. Let it cook for 3 minutes on one side, then turn it over and cook for 2 to 3 more minutes on the other side.2 tbsp Cooking oil
- Serve with fragrant rice or pita bread with tahini and hummus.
Notes
- Oil the grill well to prevent sticking
- Soak wooden skewers before using
- Cook to 160°F (71°C) for doneness
- Let kebabs rest a few minutes before serving
- Serve with sauces for extra flavor
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use ground beef with some fat (about 85/15) for juicy kebabs
- Add a binder like grated onion or breadcrumbs so they hold shape
- Season well—ground beef needs bold flavor
- Shape evenly so they cook at the same rate
- Grill on medium heat so they cook through without burning
- 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.
Yes, you can prepare the kebabs ahead of time and refrigerate them until you’re ready to cook. However, it’s best to cook them soon after forming the kebabs to prevent them from becoming too dense.
Yes, you can freeze uncooked ground beef kebabs. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. Thaw them in the refrigerator before cooking.
Absolutely, you can use lamb, beef, or chicken. The cooking time for chicken will be less compared to lamb or beef. See my ground beef kebabs or chicken kebabs
Ground beef kebabs are cooked when they reach an internal temperature of 160°F (71°C). Use a meat thermometer to ensure they are cooked through.
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 and garlic too thickly. They need to be cut very finely.
– 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, causing the meat to fall off the skewers.
– Finally, the meat was perhaps not secured to the skewer well. Creating finger impressions on the meat creates an uneven texture, helping the meat grip the skewer better.
The options for serving things are endless.
Rice – I usually serve these with rice such as turmeric rice, or 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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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!!