Turkey Shish Kebab Recipe
Category: Main Courses
Servings: 4
A delicious, juicy turkey shish kebab that combines tender meat, aromatic herbs, and rich accompaniments, perfect for grilling or barbecue gatherings. This recipe is an ideal choice for those seeking a flavorful and slightly exotic twist to their grilling routine. Paired with vibrant dips like labneh, baba ganoush, and muhammara, this dish is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Turkey breast (cut into cubes) | 1 kg |
| Red Tropea onions (peeled and sliced) | 3 |
| Bay leaves | 20 |
| Tortilla chips | 200 g |
| Flour tortillas | 8 |
| Lemon juice | 250 ml |
| Greek yogurt (for marinade) | 500 g |
| Chestnut honey | 2 tbsp |
| Saffron | 1 packet |
| Greek yogurt (for dipping) | 200 g |
| Fresh mint leaves | 1 tbsp |
| Lime juice | 1 tsp |
| Extra virgin olive oil | 1 tbsp |
| Salt | To taste |
| Black pepper | To taste |
| Garlic (crushed) | 1 clove |
| Eggplant | 1 |
| Sweet red chili peppers | 2 |
| Ground cumin | 1 tsp |
| Tahini | 1 tbsp |
Preparation of Marinade and Turkey
1. Preparing the Marinade
Begin by making the marinade, which will infuse the turkey with incredible flavor. Combine 5 parts Greek yogurt, 2 parts lime juice, and 1 part chestnut honey in a large non-reactive container (such as glass or Pyrex). Warm the lime juice gently on the stove and stir in the honey until it dissolves completely. Once dissolved, mix in the Greek yogurt.
Add the saffron to the mixture, ensuring it is evenly distributed. You now have a delicious marinade for the turkey.
2. Cutting and Marinating the Turkey
Cut the turkey breast into evenly sized cubes, about 6-7 cm in each dimension, ensuring uniform cooking. Place the turkey cubes in the marinade, massaging them gently for a few seconds to ensure the meat is fully coated. Cover the container with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Preparing the Dips
Labneh (Yogurt Dip)
To prepare the labneh, crush the garlic and mix it with lime juice. This combination not only adds flavor but helps delay oxidation of the yogurt. Let the mixture sit in the refrigerator to chill and develop its flavor.
Baba Ganoush (Mutabbal)
For the baba ganoush, begin by roasting the eggplant over an open flame until the skin is fully charred and the inside becomes soft and tender. Once roasted, split the eggplant open and scoop out the flesh, avoiding any overly burnt bits. Transfer the flesh to a mortar and pestle or a food processor. Add lime juice, minced garlic, and mint (only if using the food processor), then season with salt and pepper to taste. Blend everything until smooth. Refrigerate to allow the flavors to develop.
Muhammara
For the muhammara, finely chop the sweet and hot chili peppers, making sure not to puree them completely, as the skins and seeds will give the dip a rustic texture. Add cumin, salt, lime juice, and olive oil to the chopped peppers. Blend until you reach the desired consistency.
Assembling and Cooking the Shish Kebab
3. Assembling the Kebabs
When the marinade has had enough time to work its magic on the turkey, it’s time to prepare the kebabs. You can use high-quality metal skewers, bamboo skewers, or specially designed fork-shaped wooden skewers (which prevent the meat from spinning when being turned on the grill). If using wooden skewers, soak them in water for 30 minutes to prevent them from burning on the grill.
Begin by threading the marinated turkey cubes onto the skewers, alternating with slices of onion and a bay leaf. The idea is to allow the turkey to be infused with the flavors from both the onion and the bay leaf during the grilling process. The oils from the bay leaves will release and further enhance the kebabs.
Setting up the Grill
4. Preparing the Grill
This recipe calls for “direct grilling,” a classic barbecue method where food is placed directly above hot coals. To set up your grill, arrange the hot coals to one side, leaving a cooler area for indirect cooking in case the heat gets too high. If you’re worried about the skewers burning, wrap them in aluminum foil or place them in the cooler zone of the grill for part of the cooking process.
Grilling the Shish Kebab
5. Cooking the Shish Kebab
Once your grill is prepped and the coals are glowing with a layer of white ash, you’re ready to start grilling. Place the skewers over the hot coals, making sure not to have any open flames that could scorch the meat. If using wood chips or planks for added flavor, soak a piece of oak wood (or use regular oak chips if you don’t have access to barrels) for a few minutes before placing it on the grill for smoking.
As the skewers cook, keep an eye on them. You should see grill marks forming as the turkey gets a beautiful golden color. Don’t let the kebabs sit on one side for too long, as they can dry out. After the first side is cooked, turn the skewers frequently to ensure all sides of the turkey cook evenly.
The key to great shish kebab is balancing the temperature—some skewers will cook faster than others, so you’ll need to move them between the hotter and cooler parts of the grill to avoid overcooking.
Once you achieve a nice sear on the outside and the internal temperature reaches about 75°C (165°F), you’re ready to serve. Remove the skewers from the grill and let them rest for a few minutes.
Serving the Turkey Shish Kebab
6. Serving
Arrange the kebabs on a platter and serve them alongside the prepared dips—labneh, baba ganoush, and muhammara—for a well-rounded meal. Pair with warm tortillas, tortilla chips, and fresh lime wedges for an extra burst of flavor.
Enjoy this Middle Eastern-inspired turkey shish kebab with friends and family, and let the smoky, savory flavors transport you to new culinary heights.
Cooking Tips
- Ensure you don’t overcrowd the skewers to allow the heat to circulate and cook the meat evenly.
- Let the turkey marinate for at least 1 hour for optimal flavor.
- If you don’t have a grill, you can cook these kebabs under a broiler or on a grill pan, but the smoky flavor won’t be as prominent.
This turkey shish kebab recipe is a fantastic way to elevate your next barbecue or dinner gathering. With its vibrant, flavorful accompaniments and perfectly grilled turkey, it’s sure to become a favorite in your cooking repertoire. Happy grilling!
