Turkey Skewers Recipes

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TURKEY CLUB SKEWER



Turkey Club Skewer image

These Turkey Club Skewers are easy to customize and perfect for picnics or on-the-go meals.

Provided by Dietz & Watson

Categories     Trusted Brands: Recipes and Tips     Dietz & Watson

Time 8m

Yield 2

Number Of Ingredients 7

4 slices Dietz & Watson Gourmet Smoked Bacon
2 slices multigrain bread
6 slices Dietz & Watson Originals Herbed Turkey
4 slices Dietz & Watson Originals Cheddar Cheese
2 leaves lettuce
4 cherry tomatoes
2 ounces Dietz & Watson Hoagie Dressing

Steps:

  • Cook Bacon in a cold pan on low until crisp.
  • While bacon is cooking, cut bread, D&W Originals Cheddar, D&W Originals Herbed Turkey, and lettuce into 2 inch squares. Cut slices of cooked bacon into thirds.
  • On a 10- to 12-inch skewer, layer bread, lettuce, cheese, bacon and cherry tomato. Repeat once more, then top with last piece of bread.
  • Serve with a side of D&W Hoagie Dressing for dipping.

Nutrition Facts : Calories 587.6 calories, Carbohydrate 13.9 g, Cholesterol 136.9 mg, Fat 40.9 g, Fiber 3.3 g, Protein 43 g, SaturatedFat 16.2 g, Sodium 1903.5 mg, Sugar 1.9 g

SPICED TURKEY SKEWERS WITH CUMIN-LIME YOGURT



Spiced Turkey Skewers With Cumin-Lime Yogurt image

This recipe is a twist on the kebabs, kofte and grilled meats that are staples of Middle Eastern cuisines. Sumac powder, which is made from dried, ground sumac berries, is sprinkled on the kebabs to add a tart, lemony brightness to them, but if you don't have sumac, you can leave it out. Eat the skewers with a knife and fork, or, better yet, make little pita sandwiches with all of the fixings - the crunch of the cucumbers, cooling yogurt and the refreshing bite of mint are essential to balancing the dish. If you have trouble finding Persian cucumbers, use English cucumbers instead.

Provided by Yasmin Fahr

Categories     dinner, weekday, meat, skewers and kebabs, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 large pitas
1 tablespoon olive oil, plus more as needed
1 cup full-fat (at least 5 percent) Greek, skyr or other thick yogurt
1 lime, halved
1 tablespoon plus 1/2 teaspoon ground cumin
Kosher salt
1 pound ground turkey, preferably dark
1 tablespoon ground turmeric
1 medium red onion, peeled and halved (one half grated and strained, and the other sliced into 1-inch wedges)
1/2 tablespoon sumac powder (optional)
1 packed cup fresh mint sprigs
2 Persian cucumbers, thinly sliced into thin coins

Steps:

  • Soak 8 bamboo or wooden skewers in water for 10 to 30 minutes before you begin the recipe.
  • Heat the oven to 350 degrees. Lightly brush the pitas with oil, place on a sheet pan under the broiler for 1 to 2 minutes per side, then wrap in foil to keep warm.
  • In a small serving bowl, stir together the yogurt, juice of 1/2 lime, 1/2 teaspoon cumin and 1/2 teaspoon kosher salt. Scoop out 1/4 cup of the yogurt mixture and place in a large mixing bowl. Place the remaining yogurt in the refrigerator.
  • Gently combine the turkey, remaining cumin, turmeric, grated onion and 1 teaspoon kosher salt in the bowl with the yogurt until most of it has a mustard-orange hue. Divide the meat into 8 similar-sized loose balls. Lightly wet your hands so the meat doesn't stick, then shape the meat around the skewers by placing the meat in one hand, pressing the skewer in the center, then using the fingertips and thumb of the bottom hand to shape the meat by lightly pressing it to create an oblong shape.
  • Place the skewers in the center of a sheet pan and sprinkle the sliced onion on the outskirts. Use your hands to rub the onions and the outside of the skewers with oil, then season the onions with salt. Place the remaining 1/2 lime on the pan cut-side up, and roast until the outside of the meat is a darker mustard color and no longer pink inside, 11 to 14 minutes.
  • Squeeze the lime juice on top of the turkey and slide the meat off the skewers. Place the pitas on a serving plate, spoon some of the reserved yogurt on them, then place the turkey and onion slices on top. Sprinkle all over with the sumac, if using, and serve with mint, cucumbers and the remaining yogurt.

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 :

GROUND TURKEY SKEWERS



Ground Turkey Skewers image

Skewer ground turkey, dolled up with pecans, herbs and spices, for a low-fat, highly portable appetizer. Fruit chutney makes the perfect dipping sauce.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h5m

Yield 24

Number Of Ingredients 10

24 wooden skewers (8 inch)
1 package (1.25 lb) ground turkey
1/4 cup finely chopped pecans
1/4 cup finely chopped onion
1 teaspoon ground cumin
2 cloves garlic, finely chopped
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups fruit chutney, warmed

Steps:

  • Soak skewers in water 30 minutes to prevent burning.
  • Meanwhile, heat oven to 375°F. Line 15x10x1-inch pan with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. In medium bowl, mix all ingredients except chutney. Shape 1 rounded tablespoon of the turkey mixture around top third of each skewer.
  • Place skewers in pan with turkey in center of pan and skewers to outside of pan.
  • Bake 20 to 25 minutes or until turkey is no longer pink in center. Just before serving, brush 1/4 cup of the warmed chutney on turkey. Serve remaining chutney as dipping sauce.

Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 0 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 75 mg, Sugar 6 g, TransFat 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

TERIYAKI GROUND-TURKEY SKEWERS



Teriyaki Ground-Turkey Skewers image

Categories     Blender     Ginger     Poultry     turkey     Cocktail Party     Low Fat     Apple     Summer     Healthy     Honey     Self

Yield Makes about 18 skewers

Number Of Ingredients 10

2 tbsp shredded ginger
1 cup low-sodium soy sauce or tamari
1/2 cup honey
1 tbsp dark sesame oil
2 tbsp minced garlic
1/2 cup rice-wine vinegar
2 ground turkey
1 Red Delicious apple, with peel, shredded with a cheese grater
1/2 cup breadcrumbs
18 bamboo skewers, 12 inches long, soaked in water at least 30 minutes (to prevent burning)

Steps:

  • Combine ginger, soy sauce, honey, oil, garlic, vinegar, 1/2 tbsp water, and a pinch of salt and pepper in a blender. Mix 1/2 cup of this sauce with turkey, apple, and breadcrumbs; pour another 1/2 cup into a shallow pan to use as a marinade; reserve and refrigerate the rest for basting. (Note: To avoid food poisoning, don't use any of the marinade the turkey is sitting in for basting.) Wrap about 2 oz (or 1/4 cup) turkey mixture around each skewer (or roll mixture into a hot dog shape and spear with a skewer), so meat covers about 6 inches of each skewer. Place skewers in a shallow pan with marinade, cover and refrigerate at least 2 hours, preferably overnight. Grill skewers outdoors or on an indoor grill pan, basting occasionally, until juices run clear when pricked with a fork. Serve immediately.

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

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