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.
¼tspAll spice powderoptional
8Kebab skewers soaked in water for 30 mins
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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.
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.
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