Turkey Lime Kabobs Recipes

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GRILLED TURKEY KABOBS



Grilled Turkey Kabobs image

This is an easy recipe for tender, grilled turkey kabobs. Served over pasta, rice or your favorite salad, these healthy turkey skewers are a must-try this summer!

Provided by Julia

Categories     Dinner     Lunch

Time 30m

Number Of Ingredients 12

3 tablespoons Olive Oil
½ Medium Lemon (, juice only)
2 Garlic Cloves (, minced)
½ teaspoon Black Pepper
½ teaspoon Cinnamon
½ teaspoon Paprika
1 teaspoon Salt
1 teaspoon Dried Oregano
17 ounce Turkey Chunks ((500 grams))
1 Red Bell Pepper (, large)
1 Yellow Red Bell Pepper (, large)
1 Onion (, medium)

Steps:

  • Place the marinade ingredients in a bowl that is large enough to hold all the meat. Give it a stir and add in the turkey chunks. Use your hands or a spoon to coat the meat with marinade. Cover with plastic wrap and refrigerate for 2-3 hours (or overnight).
  • Cut the peppers and onion into chunks (similar size to the meat, if possible) and thread them as well as the turkey chunks onto the skewers (meat + pepper + onion + meat, etc).
  • Grill on medium to high heat for 10-15 minutes or until the meat is cooked through.

Nutrition Facts : Calories 253 kcal, Carbohydrate 8 g, Protein 27 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 65 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

GRILLED CHILE-LIME TURKEY BREAST



Grilled Chile-Lime Turkey Breast image

A succulent, juicy grilled turkey breast with great zesty ancho flavor and crispy skin.

Provided by Jordan VanDijk

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h55m

Yield 20

Number Of Ingredients 9

2 dried ancho chiles, stemmed and seeded
2 dried pasilla chile peppers, stemmed and seeded
2 teaspoons ground cumin
2 teaspoons dried minced onion
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
2 teaspoons brown sugar
2 limes, juiced
1 (5 pound) boneless turkey breast

Steps:

  • Blend ancho chiles, pasilla chiles, cumin, onion, salt, and pepper together using a spice or coffee grinder into a fine powder. Pour spice blend into a bowl and stir in brown sugar.
  • Squeeze lime juice over turkey and rub with spice blend. Let marinate for about 1 hour.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Reduce grill temperature to medium. Remove turkey from marinade, reserve any excess for basting. Sear turkey breast on the preheated grill, 3 to 4 minutes per side.
  • Turn 1/2 of the grill burners off. Roast breast on the grill for 15 to 20 minutes. Turn turkey over and baste with reserved marinade; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes more. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 198.8 calories, Carbohydrate 2.6 g, Cholesterol 73 mg, Fat 7.6 g, Fiber 0.8 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 238.6 mg, Sugar 0.6 g

TURKEY KOFTA KABOBS



Turkey Kofta Kabobs image

My Persian neighbor introduced me to kofta about 20 years ago. His were made of beef and I never actually got his recipe but I'm pretty good at replicating flavors and these came pretty close...and of course using turkey instead of beef makes these a lot lighter.

Provided by Susan

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 12

Number Of Ingredients 10

1 pound ground turkey
1 small onion, minced
2 cloves garlic, minced
¼ cup chopped fresh cilantro
1 egg
¼ teaspoon chopped green chile pepper
¼ teaspoon ground coriander
¼ teaspoon ground paprika
¼ teaspoon chili powder
salt to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
  • Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
  • Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 64.6 calories, Carbohydrate 0.9 g, Cholesterol 41.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 40.7 mg, Sugar 0.3 g

GRILLED TURKEY SAUSAGE KABOBS



Grilled Turkey Sausage Kabobs image

We love SOPP: sausage, onions, potatoes, and peppers all fried up in one pan. It's delicious. This a a summertime take on this one-dish staple. Instead of pan-frying it, you skewer it and grill. Drizzle with more olive oil, salt, and pepper after grilling if desired.

Provided by FrackFamily5 CA->CT

Categories     Meat and Poultry Recipes     Turkey     Sausage

Time 50m

Yield 10

Number Of Ingredients 10

1 pound new potatoes, halved
1 tablespoon water
2 pounds smoked turkey sausage
3 medium onions
1 medium green bell pepper
1 medium red bell pepper
1 medium yellow bell pepper
10 metal skewers
2 tablespoons olive oil, or as needed
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place potatoes into a microwave-safe bowl with water, cover, and cook on high power until tender, about 8 minutes.
  • Cut each smoked sausage rope into 5 pieces. Chop each onion and bell pepper into 10 chunks. Separate the onion chunks in half.
  • Thread onion, potato, sausage, 3 bell peppers, sausage, potato, and onion onto a metal skewer, in that order. Repeat with remaining skewers. Add remaining potatoes to each skewer.
  • Place kabobs on a plate and drizzle generously with olive oil and season with salt and pepper.
  • Cook kabobs on the preheated grill, with the lid open, for 3 minutes. Turn heat to low and close the lid for 3 minutes more. Flip kabobs and cook, with the lid closed, for 6 minutes more. Remove to a serving platter.

Nutrition Facts : Calories 193.5 calories, Carbohydrate 22.7 g, Cholesterol 32.1 mg, Fat 5.3 g, Fiber 2.1 g, Protein 12.8 g, SaturatedFat 1.2 g, Sodium 790.1 mg, Sugar 6 g

SPICED TURKEY SKEWERS WITH CUMIN-LIME YOGURT



Spiced Turkey Skewers With Cumin-Lime Yogurt image

This recipe is a twist on the kebabs, kofte and grilled meats that are staples of Middle Eastern cuisines. Sumac powder, which is made from dried, ground sumac berries, is sprinkled on the kebabs to add a tart, lemony brightness to them, but if you don't have sumac, you can leave it out. Eat the skewers with a knife and fork, or, better yet, make little pita sandwiches with all of the fixings - the crunch of the cucumbers, cooling yogurt and the refreshing bite of mint are essential to balancing the dish. If you have trouble finding Persian cucumbers, use English cucumbers instead.

Provided by Yasmin Fahr

Categories     dinner, weekday, meat, skewers and kebabs, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 large pitas
1 tablespoon olive oil, plus more as needed
1 cup full-fat (at least 5 percent) Greek, skyr or other thick yogurt
1 lime, halved
1 tablespoon plus 1/2 teaspoon ground cumin
Kosher salt
1 pound ground turkey, preferably dark
1 tablespoon ground turmeric
1 medium red onion, peeled and halved (one half grated and strained, and the other sliced into 1-inch wedges)
1/2 tablespoon sumac powder (optional)
1 packed cup fresh mint sprigs
2 Persian cucumbers, thinly sliced into thin coins

Steps:

  • Soak 8 bamboo or wooden skewers in water for 10 to 30 minutes before you begin the recipe.
  • Heat the oven to 350 degrees. Lightly brush the pitas with oil, place on a sheet pan under the broiler for 1 to 2 minutes per side, then wrap in foil to keep warm.
  • In a small serving bowl, stir together the yogurt, juice of 1/2 lime, 1/2 teaspoon cumin and 1/2 teaspoon kosher salt. Scoop out 1/4 cup of the yogurt mixture and place in a large mixing bowl. Place the remaining yogurt in the refrigerator.
  • Gently combine the turkey, remaining cumin, turmeric, grated onion and 1 teaspoon kosher salt in the bowl with the yogurt until most of it has a mustard-orange hue. Divide the meat into 8 similar-sized loose balls. Lightly wet your hands so the meat doesn't stick, then shape the meat around the skewers by placing the meat in one hand, pressing the skewer in the center, then using the fingertips and thumb of the bottom hand to shape the meat by lightly pressing it to create an oblong shape.
  • Place the skewers in the center of a sheet pan and sprinkle the sliced onion on the outskirts. Use your hands to rub the onions and the outside of the skewers with oil, then season the onions with salt. Place the remaining 1/2 lime on the pan cut-side up, and roast until the outside of the meat is a darker mustard color and no longer pink inside, 11 to 14 minutes.
  • Squeeze the lime juice on top of the turkey and slide the meat off the skewers. Place the pitas on a serving plate, spoon some of the reserved yogurt on them, then place the turkey and onion slices on top. Sprinkle all over with the sumac, if using, and serve with mint, cucumbers and the remaining yogurt.

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