Ground turkey is a versatile and lean protein option that has gained popularity in recent years as a healthier alternative to ground beef. Made from ground turkey meat, it offers a lighter texture and milder flavor compared to beef, making it a versatile ingredient in a variety of dishes. Ground turkey is often used in recipes such as burgers, meatballs, tacos, and casseroles, where its mild flavor allows it to take on the flavors of other ingredients. It is also lower in fat and calories than ground beef, making it a popular choice for those looking to reduce their calorie or fat intake. Overall, ground turkey is a nutritious and delicious option that can be enjoyed in a wide range of dishes. Overall, using ground turkey for kebabs is a great way to enjoy a flavorful and healthy meal that can be easily customized to suit your tastes. It is lower in fat than many other meats, making it a healthier choice for those watching their fat intake. Turkey has a mild flavor that can easily be seasoned and paired with various spices and herbs, allowing for a versatile and customizable kebab. It has a tendency to retain moisture when cooked, resulting in juicy and flavorful kebabs. And, it cooks relatively quickly, making it a convenient option for weeknight meals or when you want a meal ready in a short amount of time. Of course, it can be shaped and seasoned in countless ways, making it suitable for a variety of kebab styles, from Mediterranean to Asian-inspired. Let’s not forget turkey is a good source of nutrients such as protein, vitamins B6 and B12, zinc, and selenium, making it a nutritious choice for your kebab dish.
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. Fresh Ingredients: The use of fresh parsley, onion, garlic, and ginger enhances the overall freshness and taste of the dish. Healthier Option: Ground turkey is a lean protein choice, making these kebabs a healthier alternative to traditional red meat kebabs. Versatile: These kebabs can be served in various ways, such as with rice, salad, or in pita bread, making them a versatile dish for different occasions. 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. Ground chicken or lamb can be used instead of turkey. Onion: Adds flavor and moisture to the kebabs. Shallots or scallions can be used instead of onion. Garlic: Adds a savory flavor to the kebabs. Garlic powder can be used if fresh garlic is not available (1/2 teaspoon of garlic powder per clove of garlic). Ginger: Adds a warm, spicy flavor to the kebabs. Ground ginger can be used 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. Ground coriander or chili powder can be used for a different flavor profile. Coriander: Adds a citrusy, slightly sweet flavor to the kebabs. Ground cumin can be used as a substitute for coriander. Parsley: Adds freshness and a mild herb flavor to the kebabs. Cilantro can be used instead of parsley for a different herb flavor. Allspice: Adds a warm, sweet flavor to the kebabs. A combination of cinnamon, cloves, and nutmeg can be used as a substitute for allspice. Cinnamon: Adds a warm, sweet flavor to the kebabs. Nutmeg or allspice can be used as a substitute for cinnamon. Paprika: Adds a mild, smoky flavor and a reddish color to the kebabs. Smoked paprika or chili powder can be used 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
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.
Tips for Success
Choose the right ground beef: Use ground beef with a moderate fat content (around 85% lean, 15% fat) for the best flavor and juiciness. Too lean and the kebabs may be dry; too fatty and they can be greasy. Add binders: To help the kebabs hold their shape, consider adding breadcrumbs soaked in milk, finely grated onion, or an egg to the ground beef mixture. Season generously: Ground beef can benefit from bold seasoning. Don’t be afraid to use a mix of spices, herbs, and other flavorings to enhance the taste of the kebabs. Keep them uniform: Try to make the kebabs as uniform in size and shape as possible. This helps them cook evenly. Prevent sticking: To prevent the kebabs from sticking to the grill, make sure the grill grates are clean and well-oiled before cooking. Use skewers: If using wooden skewers, soak them in water for at least 30 minutes before assembling the kebabs. This helps prevent them from burning on the grill. Cook over medium heat: Cook the kebabs over medium heat on the grill. Too high heat can cause them to cook too quickly on the outside while remaining raw in the middle. Use a thermometer: To ensure the kebabs are cooked through, use a meat thermometer to check the internal temperature. They should reach 160°F (71°C). Rest before serving: Allow the kebabs to rest for a few minutes after cooking. This helps redistribute the juices, making them juicier and more flavorful. Serve with sauces: Serve the kebabs with your favorite sauces or dips to add extra flavor and moisture.
Creative variations
Creative ways to serve ground beef kebabs:
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
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