Sunday, October 5, 2014

#296 Turkey Kabobs (By: V)

Every so often I head to a local kabob restaurant for lamb or chicken kabobs.  Ravi Kabob is one of my favorites.  N introduced me to Ravi Kabob's chicken and fish kabobs, and I've been hooked ever since.

Kabobs are fairly easy to make.  Using a dry spice rub and a stove top or oven to cook them, they are one of those easy flavorful items that can be transformed into protein for a hearty salad or a pita sandwich.  This recipe pairs well with a lightly dressed salad or rosemary garlic roasted potatoes.  This time around I made the kabobs with a side of long grain brown rice filled with peas, carrots and broccoli.

The recipe can be modified to use ground beef or lamb, as you desire.  Regardless of the type of meat you choose to use, this kabob recipe is layered with flavor.  I use the word 'layered' because of the variety of flavors in this recipe.  The lemon zest has oils that diffuse the sharp spicy flavor that garam masala brings with it.  If you don't have a lemon try adding a capful of red wine or regular vinegar, or even a tablespoon of ketchup to get a similar counter balance to the heavy spicy flavor of garam masala.  Don't worry you'll still get all the spicy goodness, I wouldn't want to take that away!

After I made the kabobs I thought of variations to the recipe that would add elements of flavor.  These might be worth a try:  add 1 teaspoon of orange zest or 2 chopped green chilis or chopped green or black olives.  If you decide to use green olives, cut back on the salt as green olives tend to be saltier in flavor than black olives.  As you can see, the recipe below is just the foundation for what can become a variety of delicious kabob recipes.

Turkey Kabobs - Serves 2 to 3, Makes 6 to 7 kabobs
1 lb of ground turkey
2 tbsps grated ginger
3 tbsps garam masala
2 tbsps Mexican spice mix (or cumin)
1 tbsp red chili powder
1 tsp lemon zest
2 tsps lemon juice
1/2 a chopped red onion
1 tbsp crushed garlic
salt & pepper to taste
1 tbsp coconut oil

In a large bowl place the ground turkey.  Chop half a red onion and add this to the bowl.  Then add the ginger, garam masala, Mexican spice mix, red chili powder, lemon zest, lemon juice and garlic to the bowl.  Add salt and pepper as you see fit.  I would say 1/2 tbsp of salt and a dash of pepper.

Once the mixture is fully incorporated start turning them into patties.  Place the coconut oil in a skillet and let it melt down.  Once fully melted add the patties.  The entire mixture of ground turkey should make about 6 to 7 patties.  Cook these in two batches on high heat.  Place on one side for 1 minute and flip over to the other side for 1 minute.  Cover the skillet with a lid to allow the kabobs to cook through, about 3 minutes.  They should be ready to eat, but check the middle to make sure there's no pink!


  1. That looks awesome, V. I'm going 'this is super yummy' with the addition of lemon juice and zest! :)

  2. I really love all the spices that you have added in those kabobs. They must have tasted very flavourful and the broccoli rice side dish looks great as well.

  3. A quick and tasty meal. Great recipe!


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