Best Turkey Kebabs Recipes

TURKEY CLUB KEBABS

Steps:

• Make the kebabs: Combine the turkey, vegetable oil, lemon zest, paprika and 1 teaspoon each salt and pepper in a large bowl; toss to coat.
• Preheat a grill to medium. Thread the turkey onto six 12-inch skewers. Wrap 2 bacon slices around each skewer, overlapping slightly, to cover the turkey.
• Brush the grill grates with vegetable oil. Grill the kebabs, turning often, until the turkey is cooked through and the bacon is crisp, about 25 minutes.
• Meanwhile, make the dressing: Combine the mayonnaise, buttermilk, lemon juice and parsley in a small bowl; season with salt and pepper.
• Serve the kebabs in rolls with lettuce and tomatoes; drizzle with the dressing.

GROUND CHICKEN/TURKEY KOFTA KEBABS

Steps:

• Mince garlic.
• Shred onion and pepper.
• Mix all ingredients together with a spoon till evenly mixed. You can put in the refrigerator from 30 to 24 hours.
• Use water on hands and form on skewers.
• Cook them on preheated lightly oiled grill, pan, broil, turning every 2 minutes until completely cooked. 6-10 minutes.

TURKEY KEBABS WITH URFA PEPPER

Steps:

• Combine couscous or bulgur wheat with 1/3 cup boiling water in a bowl and wait for grains to soften, 10 minutes for couscous, 15 to 20 for bulgur. Spread on plate to cool.
• Add ground turkey, garlic, 2 teaspoons chili flakes, scallions, cilantro, cumin, curry powder, 2 tablespoons of olive oil and salt. Mix well then knead until smooth. Wet hands and form into 12 patties.
• Heat remaining oil in a large pan until just smoking. Add patties so that there is enough space between them so they can be turned with a spatula.
• Cook until crisp and lightly browned on each side, about 12 minutes total.
• Arrange romaine around edge of a platter. Put patties in center and garnish with mint and lemon wedges. Sprinkle with more chili flakes, to taste. To eat, wrap a leaf of romaine around a bit of kebab, a leaf or two of mint, and a sprinkle of chili flakes and a squirt of lemon.

PERSIAN TURKEY KEBABS

Steps:

• Grate the onion and drain excess juices.
• Mix together the turkey, grated onion, egg, and remaining spices, EXCEPT the saffron threads.
• Heat a small skillet and slightly toast the saffron with pinch of salt.
• After the saffron becomes fragrant, move from heat to mortar and pestle and crush to fine powder (be careful not to burn the delicate threads).
• Add saffron to meat/spice mixture.
• Mix together until completely combined (2-3 minutes).
• Refrigerate for up to 24 hours.
• Form the mixture around metal or wooden kabab skewers (should make 8 - 10 skewers). Wet your hands in between to keep the meat from sticking. If the skewers are too hard to work with, you can simply form the kebabs without the skewers on to a lined baking sheet. Is using 99% fat free turkey this is the best option.
• Refrigerate again if the meat mixture becomes too loose and hard to work with.
• I prefer to broil these in the oven 8 minutes per side. Check after 4 minutes on first side to determine the length of your cooking.

APRICOT TURKEY KEBABS ON NAAN WITH SUMMER SLAW

Steps:

• 1. In a small bowl, combine apricot preserves and sriracha sauce. Set aside.
• 2. In a bowl, combine onion, mango, jalapeno, cabbage, lime juice, feta cheese, and a dash of salt. Set aside.
• 3. In a blender, combine yogurt, onion, cucumber, lime juice, salt, and garlic powder. Blend until smooth. Pour into a bowl and set aside while grilling kebabs.
• 4. In a bowl, combine turkey, onion, cumin, cinnamon, black pepper, salt, parsley, and garlic powder. Using an ice cream scoop, form large meatballs. Put 2 meatballs per skewer and press to slightly flatten. Heat gas grill to 400 degrees or a charcoal grill until coals burn orange. Place turkey skewers on grill. Grill for 3-5 minutes or until lightly charred. Turn kebabs. Brush grilled side with apricot sauce. Grill for an additional 1-2 minutes. Turn and brush with remaining apricot sauce. Remove from heat.
• 5. Place naan bread on grill for 30 seconds, just to soften. Cut naan in half to create 4 pieces
• 6. To serve... Spoon approximately ¼ c. slaw onto each naan. Place 2 kebabs per naan. Drizzle with yogurt sauce. Using a bamboo skewer, pierce the top of each sandwich to hold together or wrap sandwiches in foil. Serve immediately.

TURKEY KEBABS WITH CABBAGE SLAW

Steps:

• In a large bowl, whisk together mustard, vinegar, oil, and sugar; season mustard sauce with salt and pepper. Transfer 1/2 cup to another large bowl, add turkey, and toss to combine. Cover and refrigerate 30 minutes.
• To remaining mustard sauce, add cabbage, carrots, and onion. Toss to combine and season slaw with salt and pepper.
• Thread 3 to 4 pieces turkey onto each of fourteen 6-inch skewers. Heat a grill pan or cast-iron skillet over medium-high; lightly oil pan. In batches, grill kebabs until cooked through, 10 to 12 minutes, turning halfway through. Reserve 6 kebabs and 2 cups slaw for Turkey Wraps. Serve remaining kebabs with slaw.

TURKEY CLUB KEBABS

Steps:

• Make the kebabs: Combine the turkey, vegetable oil, lemon zest, paprika and 1 teaspoon each salt and pepper in a large bowl; toss to coat.Preheat a grill to medium. Thread the turkey onto six 12-inch skewers. Wrap 2 bacon slices around each skewer, overlapping slightly, to cover the turkey.Brush the grill grates with vegetable oil. Grill the kebabs, turning often, until the turkey is cooked through and the bacon is crisp, about 25 minutes.Meanwhile, make the dressing: Combine the mayonnaise, buttermilk, lemon juice and parsley in a small bowl; season with salt and pepper.Serve the kebabs in rolls with lettuce and tomatoes; drizzle with the dressing.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

TURKEY KEBABS

Steps:

• In a medium bowl, combine turkey, bread crumbs, chopped scallions, and 1 T soy sauce. Form into 16 meatballs; transfer to platter and sprinkle with sesame seeds In a small bowl, whisk together 3 T soy sauce, lemon-lime soda, sesame oil, ginger, garlic powder. Transfer half of the mixture to another small bowl for serving Preheat grill to medium. Thread the turkey meatballs, scallion pieces, and pear. Grill, turning occasionally and basting with soy mixture, until the kebabs are browned, 10-12 mins. Serve with the reserved sauce for dipping.