Turkey Kebabs Recipes

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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

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 CLUB KEBABS



Turkey Club Kebabs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 kebabs

Number Of Ingredients 12

2 pounds skinless, boneless turkey breast, cut into 2-inch cubes
1 tablespoon vegetable oil, plus more for the grill
1 teaspoon grated lemon zest
1 teaspoon paprika
Kosher salt and freshly ground pepper
12 slices bacon
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
Split French bread rolls, Little Gem lettuce and halved grape tomatoes, for serving

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.

SUMMER TURKEY KABOBS



Summer Turkey Kabobs image

These kabobs let you enjoy Thanksgiving flavors any time of year! We enjoy grilling them in the summer. -Angela Mathews, Fayetteville, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 kabobs.

Number Of Ingredients 10

2 small yellow summer squash
2 small zucchini
1 can (about 15 ounces) whole potatoes, drained
2 tablespoons olive oil
1 package (20 ounces) turkey breast tenderloins
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (5 ounces) torn mixed salad greens
1 cup salad croutons
1/2 cup red wine vinaigrette

Steps:

  • Trim ends of yellow squash and zucchini; cut crosswise into 1-in. slices. Place slices in a large bowl; add potatoes. Pour oil over mixture, tossing to coat., Cut turkey into 24 cubes; add to vegetables. Sprinkle with pepper and salt; toss again., On 6 metal or soaked wooden skewers, alternately thread turkey cubes, squash, zucchini and potatoes. Grill, covered, over medium heat, turning occasionally, until turkey is no longer pink and vegetables are crisp-tender, 12-15 minutes. Serve on greens with croutons. Drizzle with vinaigrette.

Nutrition Facts : Calories 274 calories, Fat 13g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 720mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

GRILLED TURKEY KABOBS



Grilled Turkey Kabobs image

I tried these kabobs at a friend's barbecue and asked for the recipe. Marinating them overnight really gives the flavor a chance to soak in. They make a tangy light meal served with fruited rice pilaf. -Marilyn Rodriguez of Fairbanks, Alaska

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings, 2 kabobs each.

Number Of Ingredients 11

1/3 cup chili sauce
2 tablespoons lemon juice
1 tablespoon sugar
2 bay leaves
1 pound turkey breast tenderloins, cut into 1-1/2 cubes
2 medium zucchini, cut into 1/2-inch slices
2 small green peppers, cut into 1-1/2 squares
2 small onions, quartered
8 medium fresh mushrooms
8 cherry tomatoes
1 tablespoon canola oil

Steps:

  • In a large bowl, combine the chili sauce, lemon juice, sugar and bay leaves. Pour 1/4 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Discard bay leaves from reserved marinade. On eight metal or soaked wooden skewers, alternately thread turkey and vegetables. Brush lightly with oil. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 9-12 minutes or until meat is no longer pink, turning and basting frequently with reserved marinade.

Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 82mg cholesterol, Sodium 695mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

GROUND CHICKEN/TURKEY KOFTA KEBABS



Ground Chicken/Turkey Kofta Kebabs image

This is a light recipe that is awesome on the taste buds. It is very easy and quick to make and goes nicely along with couscous. You can play around with the vegetable ingredients till you get the right mixture, so those are estimates. I usually get a stir fry mix with peppers and onion and use 1 cup and mince it in a cuisine art chopper. I usually form them on metal skewers and remove them when cooking since my grill is too small.

Provided by deinemuse

Categories     Chicken

Time 30m

Yield 8 skewers, 4 serving(s)

Number Of Ingredients 14

1 lb ground chicken or 1 lb turkey
1/4 cup onion, grated
2 tablespoons red peppers, grated
2 tablespoons parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon garlic
1/4 teaspoon ground black pepper
1 pinch salt
1 pinch ground cloves
1 pinch nutmeg

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.

Nutrition Facts : Calories 176.7, Fat 9.6, SaturatedFat 2.7, Cholesterol 97.5, Sodium 110, Carbohydrate 2.9, Fiber 1.2, Sugar 0.7, Protein 20.3

TURKEY KEBABS WITH URFA PEPPER



Turkey Kebabs With Urfa Pepper image

Provided by Marlena Spieler

Categories     appetizer

Time 45m

Yield 4 to 6 servings (12 patties)

Number Of Ingredients 13

1/3 cup medium-grain couscous or bulgur wheat
1 1/4 pounds ground turkey
4 cloves garlic, chopped
4 teaspoons Urfa or Aleppo chili pepper flakes, plus more as desired for sprinkling
3 scallions, thinly sliced
2 tablespoons chopped cilantro
1/2 to 1 teaspoon ground cumin, or to taste
1/2 teaspoon curry powder
4 tablespoons extra virgin olive oil, plus a little extra if needed
1/4 to 1/2 teaspoon salt, or to taste
1 head of hearts of romaine, core removed and leaves separated
Fresh mint leaves
2 lemons, quartered

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.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 208 milligrams, Sugar 1 gram, TransFat 0 grams

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From stevehacks.com


GRILLED GROUND TURKEY KOFTA KEBABS - HEALTHY SEASONAL RECIPES
2022-06-20 Step By Step Instructions For Grilled Turkey Koftas. Step 1: Soften Onion and Garlic. Step 2: Preheat Grill and Make Kofta Mixture. Step 3: Shape and Skewer. Step 4: Oil the Grill. Step 5: Grill the Kebabs. Step 6: Make the Tzatziki Sauce. Step 7: Serve with Sauce. FAQs and Expert Tips.
From healthyseasonalrecipes.com


TEX-MEX TURKEY KEBAB BOWL RECIPE - NATIONAL TURKEY FEDERATION
In a medium sized bowl, combine the yogurt, garlic, maple, olive oil, lime juice, onion powder, chili powder, cumin, salt and pepper. Add the turkey pieces, and coat them with the marinade. Cover the bowl, and let them chill in the refrigerator for at least 2-3 hours. You can also prepare this the day before and let them marinate overnight.
From eatturkey.org


PERSIAN TURKEY KOFTA KEBABS - SKINNYTASTE
2011-05-25 Instructions. In a large bowl combine the ground turkey, onion, garlic, parsley, breadcrumbs, spices, salt and pepper until evenly blended. Divide into a heaping 1/4 cup portions so you get 12; roll into log shaped ovals. Place on a cookie sheet and refrigerate at least 30 minutes. If using wooden skewers, soak in water at least 30 minutes ...
From skinnytaste.com


TURKEY DONER KEBAB RECIPE - BBC FOOD
Method. First, brine the turkey. Put the garlic, lemon juice, salt and thyme into a large bowl and add the turkey thighs. Mix to combine, then pour over just enough water to cover.
From bbc.co.uk


QUICK + EASY GRILLED TURKEY KEBABS WITH RANCH MARINADE
Instructions. Whisk together the marinade: olive oil through black pepper. Cut turkey into one-inch pieces and cover with the marinade (reserve a few tablespoons if you’d like to drizzle it on after the kebabs come off the grill). Leave refrigerated at least an hour or two, or all day if you’d like.
From realmomnutrition.com


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