Turkey Beef Kebabs Recipes

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TURKISH KEBABS



Turkish Kebabs image

This is my version of Turkish kebabs which I made 'off the cuff' after searching unsuccessfully for a recipe online. The original sandwiches are made from meat that is pressed into a loaf and grilled on a rotating spit. The meat is shaved off as it gets crispy and then put into a pita sandwich. My recipe calls for thin slices of meat to be marinated and then broiled to get the same effect without a huge rotating grill. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.

Provided by RACHEY638

Categories     World Cuisine Recipes     Middle Eastern     Turkish

Time P1DT50m

Yield 6

Number Of Ingredients 18

2 large onions, chopped
2 garlic cloves, crushed
½ cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon ground black pepper
½ teaspoon ground turmeric
1 pinch curry powder
1 teaspoon salt
1 pound beef flank steak, thinly sliced
8 ounces sour cream
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon chopped fresh dill
1 clove garlic, crushed
6 pita bread rounds

Steps:

  • Place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. Mix well; add the sliced beef and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
  • Combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Remove the meat from the marinade mixture, brushing off extra onions. Spread the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.
  • Divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.

Nutrition Facts : Calories 511.8 calories, Carbohydrate 36 g, Cholesterol 33.5 mg, Fat 34.3 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 9.4 g, Sodium 890.5 mg, Sugar 3.1 g

MOROCCAN CHICKEN OR TURKEY KEBABS (BROCHETTES) RECIPE



Moroccan Chicken or Turkey Kebabs (Brochettes) Recipe image

Offer these easy, tender, Moroccan-seasoned kebabs at a cookout, picnic, or family meal. Enjoy right off the skewer or as a sandwich filler.

Provided by Christine Benlafquih

Categories     Appetizer     Entree     Dinner

Time 3h45m

Number Of Ingredients 11

1 1/2 pounds boneless chicken breast, or turkey breast
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon crushed saffron threads , optional
1/2 teaspoon turmeric
1 or 2 cloves garlic, pressed or finely chopped
3 tablespoons chopped fresh parsley
1 1/2 tablespoons lemon juice
1 1/2 tablespoons vegetable oil, or olive oil

Steps:

  • Gather the ingredients.
  • Pat the pieces of chicken dry. Cut the into 3/4-inch cubes and set aside while you make the marinade.
  • To make the marinade, combine the parsley, oil, lemon juice, salt, paprika, pepper, ginger, turmeric, saffron, if using, and garlic in a medium bowl or zip-top bag.
  • Add the cubed chicken, and massage or stir the mixture to fully coat the meat with the marinade. Cover tightly, transfer to the refrigerator, and let marinate for several hours or up to overnight.
  • Prepare a medium (350°F to 375°F) gas or charcoal grill fire, or position a rack 6 to 8 inches from the heat and turn the broiler to high. Transfer the marinated chicken to skewers. If using wooden skewers, presoak in cold water for about 20 minutes to avoid scorching on the grill. If broiling, use metal skewers and place the chicken on a large, rimmed baking sheet covered with foil.
  • Cook the brochettes, turning several times until the meat is cooked through and nicely colored, 7 to 9 minutes.

Nutrition Facts : Calories 336 kcal, Carbohydrate 2 g, Cholesterol 145 mg, Fiber 1 g, Protein 53 g, SaturatedFat 2 g, Sodium 1188 mg, Sugar 0 g, Fat 11 g, ServingSize 8 to 10 skewers (4 servings), UnsaturatedFat 0 g

TURKEY KOFTA KABOBS



Turkey Kofta Kabobs image

My Persian neighbor introduced me to kofta about 20 years ago. His were made of beef and I never actually got his recipe but I'm pretty good at replicating flavors and these came pretty close...and of course using turkey instead of beef makes these a lot lighter.

Provided by Susan

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 12

Number Of Ingredients 10

1 pound ground turkey
1 small onion, minced
2 cloves garlic, minced
¼ cup chopped fresh cilantro
1 egg
¼ teaspoon chopped green chile pepper
¼ teaspoon ground coriander
¼ teaspoon ground paprika
¼ teaspoon chili powder
salt to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
  • Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
  • Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 64.6 calories, Carbohydrate 0.9 g, Cholesterol 41.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 40.7 mg, Sugar 0.3 g

TANGY TURKEY KABOBS



Tangy Turkey Kabobs image

Unlike traditional kabobs, these call for turkey breast slices, potatoes and apple chunks. The flavorful honey mustard salad dressing shines through in each delicious bite.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 5

12 small red potatoes, cut in half
1/2 cup honey mustard salad dressing
2 teaspoons dried rosemary, crushed
1 package (17.6 ounces) turkey breast cutlets, cut into 1-inch strips
2 medium green apples, cut into 1-inch pieces

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil; cook for 5 minutes or until crisp-tender; drain. Meanwhile, in a small bowl, combine salad dressing and rosemary; set aside., Fold turkey strips in thirds; thread onto four metal or soaked wooden skewers alternately with potatoes and apples. , Spoon half of the dressing over kabobs. Grill, uncovered, over medium-hot heat for 5-7 minutes on each side or until is no longer pink, basting and turning occasionally with remaining dressing.

Nutrition Facts :

PERSIAN TURKEY KEBABS



Persian Turkey Kebabs image

This is a healthier alternative to lamb or beef kebabs using ground turkey. Of course if you prefer the meat over the turkey, please use in place and I promise great results. This is a combination of Lula and Kubidah. Delicious!!

Provided by keelyshaw

Categories     Turkey Breasts

Time 40m

Yield 10 Kebabs, 8 serving(s)

Number Of Ingredients 12

2 lbs lean ground turkey
1 medium onion
1 egg
1 tablespoon dried dill
1 tablespoon dried coriander
1 teaspoon cumin
1 teaspoon sea salt (I use pink salt)
1/2 teaspoon pepper (fresh cracked)
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/4 teaspoon saffron thread
1 pinch salt

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.

Nutrition Facts : Calories 185.7, Fat 9.4, SaturatedFat 2.5, Cholesterol 101.5, Sodium 387.1, Carbohydrate 2, Fiber 0.4, Sugar 0.6, Protein 23.4

TURKISH KEBABS



Turkish Kebabs image

This recipe is for classic Turkish lamb kebabs, with a marinade that includes tomato paste and a mix of spices for an intense flavor.

Provided by Anissa Helou

Categories     HarperCollins     HarperCollins     Dinner     Summer     Skewer     Lamb     Spice     Cinnamon     Cumin     Thyme     Grill/Barbecue     Grill

Yield 4 servings

Number Of Ingredients 14

For the marinade:
3 cloves of garlic, minced to a fine paste
3 tablespoons extra-virgin olive oil
1 tablespoon tomato paste
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
2 tablespoons fresh thyme leaves
Sea salt and finely ground black pepper
For the kebabs:
1 3/4 pounds (800 g) boneless lamb leg, trimmed of most of the fat and cut into 1-inch (2.5 cm) chunks
24 cherry tomatoes
Flatbread, for serving

Steps:

  • To make the marinade:
  • Mix together the garlic, olive oil, tomato paste, spices, thyme, and salt and pepper to taste.
  • To prepare the kebabs:
  • Add the meat to the marinade and toss. Let marinate for at least 2 hours.
  • Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the broiler to high.
  • Thread the meat onto 7 long skewers and the tomatoes onto an eighth one. Grill over high heat or broil 3 to 4 minutes on each side, or until the meat and tomatoes are done to your liking. Slip the meat and tomatoes off the skewers onto flatbread and serve immediately.

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