Middle Eastern turkey kebabs easily transform into a delicious, colorful bowl full of flavor. Hot off the grill, turkey kebabs make for an excellent main course with countless possible ingredient combos!
1 lb boneless, skinless turkey breast, cut into 1” cubes
1 c whole milk Greek yogurt
1 ½ tsp ground turmeric
2 cloves garlic, minced
1 tbsp Aleppo pepper (you can substitute a 50/50 mix of sweet paprika and cayenne pepper)
¼ tsp paprika
3 tbsp fresh lemon juice
1 tbsp lemon zest, grated
3 tbsp extra virgin olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
In a medium sized bowl, combine the yogurt, garlic, Aleppo pepper, lemon juice, zest, extra virgin olive oil, salt and pepper. Add the turkey pieces, and coat them with the marinade. Cover the bowl, and let them chill in the refrigerator for at least 2-3 hours. You can also prepare this the day before and let them marinate overnight.
After the turkey has marinated, it’s time to build the skewers! If using wooden skewers, soak them in warm water for 15-30 minutes before using to prevent burning. Put the turkey on the skewers until the skewer is full and there is an inch on either end, usually 4-5 pieces.
Preheat your grill on medium high heat.
Once the grill has reached temperature (around 450°F), it’s time to oil the grates. This prevents the skewers from sticking and helps facilitate those classic grill marks!
Using grilling tongs, rub the grates with a wad of paper towels dipped in canola oil, making sure to coat the grates well. Give the grill 5-10 minutes to get back up to temperature after oiling.
Place the skewers on the grill, turning them frequently until golden and cooked through to an internal temperature of 165°F. This will take about 8-10 minutes.
Fill a bowl with your favorite greens, grains or vegetable noodles. Add in some grilled vegetables, a squeeze of fresh lemon, parsley, hummus, tahini and olives.