Simple Greek Ground Turkey Kabobs Recipe
Introduction
These Simple Greek Ground Turkey Kabobs bring a fresh, flavorful twist to grilled meat with traditional Mediterranean ingredients like feta, oregano, and sundried tomato pesto. They’re easy to prepare and perfect for a healthy weeknight meal or summer barbecue.
Ingredients
- 2 eggs (slightly beaten to help bind the meat mixture)
- 1/3 cup feta cheese (preferably Athenos crumbles)
- 1/4 cup red pepper (finely diced into 1/4-inch pieces)
- 1/4 cup red onion (finely diced)
- 1/4 cup spinach (finely chopped)
- 2 tbsp sundried tomato pesto (such as Mezzetta brand)
- 2 garlic cloves (minced)
- 1.5 tbsp oregano
- 1 tsp salt
- 3/4 tsp pepper
- 1 lb ground turkey
- 3/4 cup panko bread crumbs
- 2 tbsp fresh parsley (chopped)
Instructions
- Step 1: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. While they soak, finely dice the red pepper and red onion, mince the garlic, and chop the spinach and parsley.
- Step 2: In a large bowl, mix the beaten eggs, feta cheese, red pepper, red onion, spinach, sundried tomato pesto, garlic, oregano, salt, and pepper until well combined and fragrant.
- Step 3: Add the ground turkey and panko bread crumbs to the bowl. Gently fold together with your hands or a spoon until just combined; avoid overmixing to keep the kabobs tender.
- Step 4: Refrigerate the mixture for 20 to 30 minutes to let flavors meld and firm up the mixture for shaping.
- Step 5: Preheat your grill to 400°F (or an air fryer to 375°F). Remove the soaked skewers and pat dry. Take about 1/4 cup of the mixture and mold it firmly around each skewer into a 4-inch cylinder.
- Step 6: Grill the kabobs for 18 to 20 minutes, turning every 4 to 5 minutes to brown evenly. They are done when internal temperature reaches 165°F and the exterior is golden brown.
Tips & Variations
- Using panko breadcrumbs instead of regular crumbs keeps the kabobs light and tender.
- For a smoky flavor, try cooking the kabobs over charcoal instead of gas grill.
- If you prefer, substitute ground chicken for the turkey to vary the flavor.
- Serve with tzatziki or a fresh cucumber salad for a complete Greek-inspired meal.
Storage
Store cooked kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer to keep them moist. You can also freeze cooked kabobs for up to 1 month; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these kabobs without skewers?
Yes, you can shape the mixture into small patties or meatballs if skewers are not available. Adjust cooking time accordingly, grilling until cooked through and golden on all sides.
What if I don’t have sundried tomato pesto?
You can substitute with sun-dried tomatoes finely chopped mixed with a bit of olive oil and garlic, or use a bit of tomato paste with added herbs for a similar flavor boost.
Print
Simple Greek Ground Turkey Kabobs Recipe
- Total Time: 42 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Enjoy a flavorful and healthy Greek-inspired meal with these Simple Greek Ground Turkey Kabobs. Combining lean ground turkey with fresh vegetables, feta cheese, and sundried tomato pesto, these kabobs are grilled to perfection for a tender, juicy, and aromatic dish perfect for any occasion.
Ingredients
Meat Mixture
- 1 lb ground turkey
- 2 eggs (slightly beaten to help bind the meat mixture)
- 1/3 cup feta cheese (preferably Athenos crumbles)
- 3/4 cup panko bread crumbs
- 2 tbsp sundried tomato pesto (Mezzetta brand recommended)
- 1.5 tbsp oregano
- 1 tsp salt
- 3/4 tsp pepper
Vegetables and Herbs
- 1/4 cup red pepper (finely diced into 1/4-inch pieces)
- 1/4 cup red onion (finely diced)
- 1/4 cup spinach (finely chopped)
- 2 garlic cloves (minced)
- 2 tbsp fresh parsley (chopped)
Instructions
- Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling. Meanwhile, prepare the vegetables by finely dicing the red pepper and red onion, mincing the garlic, and finely chopping the spinach and fresh parsley to ensure a consistent texture.
- Mix Flavor Base: In a large bowl, combine the beaten eggs, feta cheese crumbles, diced red pepper, diced red onion, chopped spinach, sundried tomato pesto, minced garlic, oregano, salt, and pepper. Stir thoroughly until the mixture is well incorporated and aromatic to build the kabobs’ signature Greek flavor.
- Combine with Turkey: Add ground turkey and panko breadcrumbs to the flavor mixture. Gently mix using hands or a spoon until just combined, taking care not to overwork the meat to keep kabobs tender. Then refrigerate for 20–30 minutes to allow flavors to meld and the mixture to firm up for easier shaping.
- Preheat Grill: While the mixture chills, preheat your grill to 400°F. If opting for an air fryer, set it to 375°F instead. Remove soaked skewers from water and pat dry before use.
- Shape Kabobs: Take about 1/4 cup of the chilled meat mixture and mold it firmly around each skewer into a 4-inch cylindrical shape. Pack gently to ensure the mixture holds together but remains tender.
- Grill Kabobs: Place the molded kabobs on the preheated grill grates. Cook for 18–20 minutes, turning every 4–5 minutes to achieve even cooking and a golden-brown crust. Kabobs are fully cooked when they reach an internal temperature of 165°F and have a nicely browned exterior.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Use panko breadcrumbs instead of regular for a lighter, airier texture.
- Resting the meat mixture in the fridge helps flavors meld and makes kabobs easier to shape.
- Frequent turning during grilling promotes even browning and prevents drying out.
- Internal temperature of 165°F ensures the turkey is safely cooked.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Keywords: Greek kabobs, ground turkey kabobs, grilled kabobs, healthy Greek recipe, turkey kebabs, sundried tomato pesto recipe
