Turkey and Herb kabob is a fast and delicious kabob to prepare. These kabobs are made in a jiffy in a skillet so there is no fuss, no heating up the grill and really not much preparation, just the meat and some fresh herbs and spices.
These turkey kabobs should be called “The Lazy Night Kabobs,” but I will let you decide on the name. If you wish you may make some rice to go with it and while you’re making the kabobs broil the tomatoes in your oven and make an “Elaborate Kabob Night,” but they taste amazing over toasted flat bread with fresh tomatoes, raw onions and fresh herbs too!
To be honest that is how we make the Turkey And Fresh Herb Kabobs all the time: With fresh vegetables, herbs, some hot peppers, and toasted flat bread. I have used Sangak which is a traditonal Persian flat bread, but other flat breads such as lavash or pita would work also. It is a kind of a last minute kabob that can be made for an easy weeknight meal. It is also fantastic if you have unexpected company and want something awesome delicious with fresh herbs and spices.
First, all the ingredients are mixed in a bowl, then divided to 4 balls. Next the balls are made into round patties on 6 x 6 square parchment papers. Place the ball in the center of the paper and press down with the palm of your hand until the edges of the circle meet the borders of the paper and smooth the edges out with your fingers.
The paper is also for the ease of transferring the patties to the skillet. No oil is used in the skillet for browning these turkey kabobs.
Enjoy these easy Turky and Herb Kabobs with flat bread or rice, fresh herbs or salad; it is going to be delicious either way!
Cook time: 10 minutes
Yield: 4 kabobs
- 1 ¼ pounds lean ground turkey
- ⅓ cup thinly sliced scallions (white and light green parts only)
- ¼ cup finely chopped fresh dill
- ¾ tsp ground turmeric
- ½ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- Mix all the ingredients in a bowl and knead for a few minutes until well combined.
- Divide the mixture into 4 equal-sized balls. Make the balls into round patties of about ½-inch thick on a square piece of parchment paper (about 6x6 inches). Using the paper makes it easier to transfer the kabobs to the skillet and also if you have to make them ahead of time, the paper makes stacking easier.
- Heat a skillet over medium heat, no oil needed.
- Add the kabobs to the hot skillet and cook covered over medium heat 5 minutes on each side, or until golden brown and the juices are clear. The inside temperature of the kabobs should be 160 F.
- Serve over rice or Sangak (Persian flat bread) or pita bread, with fresh herbs, tomatoes and raw onions, or a salad.
Oh, I love it!. The kababs look so juicy and flavorful! For me, yes, definitely with piping hot Persian rice!
Thank you dear Fae! I love it both ways, over rice like you, or as “loghmeh” made with Sanghak piled with raw onions and herbs 🙂
i made this today, soooo yummy. great idea.
Thank you The Unmanly Chef, I’m so glad you liked my recipe and I really appreciate your comment 🙂
Yes; thank you for the beautiful recipe!!
Anytime E 🙂 Enjoy!
Homa Jaan, Made this recipe last night and I must say it was FANTASTIC. Used dried dill and fresh green onions & cilantro since that was what I had at home & too cold in upstate to go to the market! Not only yummy , but healthy as well. This is a keeper in my recipe book. Thank you so much for sharing your recipes with us all.
Ferryal jan, It is my pleasure! I am very happy to read your comment. What a great idea, fresh cilantro makes everything taste better, I will keep that in mind next time I make this recipe. Thank you so much for the comment.
Thank you for the Turkey Kabob recipe. I was searching to see if you have a recipe for the Thanksgiving Turkey and came upon it.— Just made it and enjoyed the mix of herbs in the turkey patties but i should say it was very DRY. Why not add oil? I used a 6% Plainsville turkey that I use to make juicy kabob-to-dori , kotlet, spaghetti/ meatballs etc. as I am a fan of staying leaner and lower cholestrol as a general rule.
I would definitely use this recipe but not sure about the ‘no oil’ part? Any input?
Merci!
Hi Negar; I make these kabobs all the time and have never found them to be dry, but if you feel you would like them better with oil, you should definitely use it.
Could I use this recipe with Koobideh screwers on my grill?
Hi Bret, It will probably work on the skewers, but you will need to knead it until you have a very sticky paste otherwise it might fall off. I would grill one skewer first and if it works continue with the rest. Let me know how this works for you. Enjoy it and have a great week