Best 7 Tangy Turkey Kabobs Recipes

GRILLED TURKEY KABOBS

Steps:

• Place the marinade ingredients in a bowl that is large enough to hold all the meat. Give it a stir and add in the turkey chunks. Use your hands or a spoon to coat the meat with marinade. Cover with plastic wrap and refrigerate for 2-3 hours (or overnight).
• Cut the peppers and onion into chunks (similar size to the meat, if possible) and thread them as well as the turkey chunks onto the skewers (meat + pepper + onion + meat, etc).
• Grill on medium to high heat for 10-15 minutes or until the meat is cooked through.

SUMMER TURKEY KABOBS

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.

TURKEY KOFTA KABOBS

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).

SPICED TURKEY SKEWERS WITH CUMIN-LIME YOGURT

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.

TURKISH KEBABS

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.

TURKEY PEPPER KABOBS

Steps:

• Drain pineapple, reserving 1/4 cup juice. For marinade, mix brown sugar, oil, Worcestershire sauce, garlic, mustard and reserved juice. , In another bowl, toss turkey with 1/3 cup marinade; refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade., On eight metal or soaked wooden skewers, alternately thread turkey, vegetables and pineapple chunks; discard remaining marinade in bowl. Place kabobs on an oiled grill rack over medium heat. Grill, covered, until turkey is no longer pink, 8-10 minutes, turning occasionally; baste frequently with reserved marinade during the last 3 minutes.

SWEET & TANGY TURKEY MEATBALL KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread meatballs and peppers alternately onto 8 skewers.
• Microwave jelly in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs.
• Grill 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jelly mixture for the last 2 min.