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.