Garlic Herb Turkey Kebabs
When you need high-protein comfort that feels like a fancy grilled feast but takes under 20 minutes.
There is something deeply satisfying about a grilled kebab—the charred edges, the bold spices, and that hit of savory garlic. When it's been a long day and your brain is fried, this recipe is your secret weapon because it delivers huge flavor with almost zero effort. We use ground turkey for a tender, juicy texture that cooks incredibly fast in a heavy skillet. The secret is in the simple herb blend which coats the meat perfectly, creating a savory crust without needing hours of marinating. You can serve these over some quick couscous or just on their own as a hearty proteined dinner. It smells like a backyard grill even if you're just cooking inside your kitchen.
Ingredients
- 1 lb ground turkey
- 3 unit garlic — minced
- 1 tsp dried oregano
- 1 tsp cumin
- 0.5 tsp smoked paprika
- 2 tbsp olive oil
- 1 pinch salt
- 0.5 tsp black pepper
Method
- 1 In a large mixing bowl, combine the ground turkey, minced garlic, oregano, cumin, smoked paprika, salt, and pepper.
- 2 Add the olive oil to the mixture and use your hands or a spoon to mix everything thoroughly until the spices are evenly distributed.
- 3 Shape the meat into 8-10 small oval patties or cylinders (the 'kebabs').
- 4 Heat a large skillet over medium-high heat for 3-4 minutes.
- 5 Add the turkey pieces to the hot skillet. Do not crowd them; work in batches if necessary.
- 6 Sear the sides of each piece for about 5-7 minutes, turning occasionally, until they are browned and reach an internal temperature of 165°F.
- 7 Remove from heat and let rest for 2 minutes before serving.
Variations
- Vegetarian Swap — Swap the ground turkey for a firm plant-based crumble or thick slices of halloumi cheese.
- Extra Zesty — Add a pinch of red chili flakes to the spice mix for a little extra kick.
Notes
If you want to skip the shaping step entirely, you can just fry the mixture as large patties—the flavor remains exactly the same!
Equipment that helps
- Heavy-bottomed skillet — Ensures even browning and heat distribution for the meat.
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