Persian Turkey Kebabs
Juicy, fragrant, and packed with the rich flavors of Middle Eastern spices, these Persian Turkey Kebabs are a lighter twist on a beloved classic. Made with tender ground turkey infused with aromatic turmeric, cumin, and paprika, along with fresh parsley and cilantro for a vibrant herbal kick, these kebabs offer a perfect balance of savory and zesty tones. A touch of Greek yogurt and lemon juice not only keeps the mixture moist but also adds a subtle tang that elevates every bite. Grilled to perfection and optionally garnished with tangy sumac, this easy-to-follow recipe comes together in just 35 minutes, making it a great choice for weeknight dinners or festive gatherings. Serve alongside fluffy rice, warm flatbread, or crisp salad for an authentic Persian-inspired meal that's sure to impress. Perfect for grill enthusiasts and spice lovers, these kebabs are a healthy, gluten-free option that captures the essence of Persian cuisine in every skewer.
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Recipe Information
Ingredients
- 500 grams Ground turkey
- 1 medium, finely grated Onion
- 3 cloves, minced Garlic
- 2 tablespoons, finely chopped Parsley
- 2 tablespoons, finely chopped Cilantro
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Greek yogurt
- 1 tablespoon Olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon (optional, for garnish) Sumac
Instructions
In a large mixing bowl, combine the ground turkey with the grated onion, minced garlic, chopped parsley, and chopped cilantro.
Add the turmeric, ground cumin, ground coriander, paprika, salt, and black pepper to the bowl. Mix well to evenly distribute the spices.
Stir in the Greek yogurt, olive oil, and lemon juice. Mix until all ingredients are fully incorporated, but avoid overmixing as this can lead to tougher kebabs.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour, or up to overnight, to allow the flavors to meld together.
Preheat your grill or broiler to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
With damp hands, divide the turkey mixture into 8 equal portions. Shape each portion around a skewer, forming a long, flat kebab. Ensure they are tightly packed and uniform in shape to promote even cooking.
Place the kebabs on the grill or under the broiler. Cook for 10–15 minutes, turning every few minutes, until the kebabs are cooked through and lightly charred. The internal temperature should reach 165°F (74°C).
Remove the kebabs from the heat and sprinkle with sumac, if desired. Serve immediately with rice, flatbread, or a fresh salad on the side.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 2747 mg | 119% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.9 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
