TURKISH KEBABS
This is my version of Turkish kebabs which I made 'off the cuff' after searching unsuccessfully for a recipe online. The original sandwiches are made from meat that is pressed into a loaf and grilled on a rotating spit. The meat is shaved off as it gets crispy and then put into a pita sandwich. My recipe calls for thin slices of meat to be marinated and then broiled to get the same effect without a huge rotating grill. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.
Provided by RACHEY638
Categories World Cuisine Recipes Middle Eastern Turkish
Time P1DT50m
Yield 6
Number Of Ingredients 18
Steps:
- Place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. Mix well; add the sliced beef and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
- Combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Remove the meat from the marinade mixture, brushing off extra onions. Spread the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.
- Divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 36 g, Cholesterol 33.5 mg, Fat 34.3 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 9.4 g, Sodium 890.5 mg, Sugar 3.1 g
TURKEY KOFTA KABOBS
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
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
TURKEY KUBIDEH (PERSIAN GROUND MEAT KABOB)
When we go to our favorite Iranian restaurant, my wife usually orders Chicken Kubideh. Here's my go at it, but using turkey instead. I add butter, because ground turkey is so fat-free that the kabobs could come out dry. I use my gas grill, but feel free to use a charcoal BBQ or broil indoors.
Provided by Ohmikeghod
Categories Southwest Asia (middle East)
Time 50m
Yield 4 kabobs, 2 serving(s)
Number Of Ingredients 8
Steps:
- Peel onion, grate in food processor (or by hand, but it can get messy and teary).
- drain juice from onion - place onion into mixing bowl.
- Add all the other ingredients. mix well.
- divide result into 4 portions, and roll each into 9 inch long rolls, and skewer using metal skewers. Before skewering, check to see if the meat mixture breaks when bent. if it does, you'll need to add a little more flour and re-mix the meat mixture - otherwise it will fall off the skewer. Don't add too much flour. it's not a cake.
- grill the meat until done over medium heat.
- Serve over rice.
TURKEY CLUB KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 kebabs
Number Of Ingredients 12
Steps:
- Make the kebabs: Combine the turkey, vegetable oil, lemon zest, paprika and 1 teaspoon each salt and pepper in a large bowl; toss to coat.
- Preheat a grill to medium. Thread the turkey onto six 12-inch skewers. Wrap 2 bacon slices around each skewer, overlapping slightly, to cover the turkey.
- Brush the grill grates with vegetable oil. Grill the kebabs, turning often, until the turkey is cooked through and the bacon is crisp, about 25 minutes.
- Meanwhile, make the dressing: Combine the mayonnaise, buttermilk, lemon juice and parsley in a small bowl; season with salt and pepper.
- Serve the kebabs in rolls with lettuce and tomatoes; drizzle with the dressing.
TURKISH CHICKEN KEBABS
I'd like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender as these Turkish chicken kebabs. By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. I'm not sure how 'Turkish' this is--it's loosely based on a lamb marinade I've used for a long time.
Provided by Chef John
Categories World Cuisine Recipes Middle Eastern Turkish
Time 2h27m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
- Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
- Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 538.9 calories, Carbohydrate 8.4 g, Cholesterol 186.3 mg, Fat 32.5 g, Fiber 1.2 g, Protein 51.8 g, SaturatedFat 9.1 g, Sodium 1721.6 mg, Sugar 4.2 g
PERSIAN TURKEY KEBABS
This is a healthier alternative to lamb or beef kebabs using ground turkey. Of course if you prefer the meat over the turkey, please use in place and I promise great results. This is a combination of Lula and Kubidah. Delicious!!
Provided by keelyshaw
Categories Turkey Breasts
Time 40m
Yield 10 Kebabs, 8 serving(s)
Number Of Ingredients 12
Steps:
- Grate the onion and drain excess juices.
- Mix together the turkey, grated onion, egg, and remaining spices, EXCEPT the saffron threads.
- Heat a small skillet and slightly toast the saffron with pinch of salt.
- After the saffron becomes fragrant, move from heat to mortar and pestle and crush to fine powder (be careful not to burn the delicate threads).
- Add saffron to meat/spice mixture.
- Mix together until completely combined (2-3 minutes).
- Refrigerate for up to 24 hours.
- Form the mixture around metal or wooden kabab skewers (should make 8 - 10 skewers). Wet your hands in between to keep the meat from sticking. If the skewers are too hard to work with, you can simply form the kebabs without the skewers on to a lined baking sheet. Is using 99% fat free turkey this is the best option.
- Refrigerate again if the meat mixture becomes too loose and hard to work with.
- I prefer to broil these in the oven 8 minutes per side. Check after 4 minutes on first side to determine the length of your cooking.
Nutrition Facts : Calories 185.7, Fat 9.4, SaturatedFat 2.5, Cholesterol 101.5, Sodium 387.1, Carbohydrate 2, Fiber 0.4, Sugar 0.6, Protein 23.4
GRILLED TURKEY KABOBS
I tried these kabobs at a friend's barbecue and asked for the recipe. Marinating them overnight really gives the flavor a chance to soak in. They make a tangy light meal served with fruited rice pilaf. -Marilyn Rodriguez of Fairbanks, Alaska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings, 2 kabobs each.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the chili sauce, lemon juice, sugar and bay leaves. Pour 1/4 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Discard bay leaves from reserved marinade. On eight metal or soaked wooden skewers, alternately thread turkey and vegetables. Brush lightly with oil. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 9-12 minutes or until meat is no longer pink, turning and basting frequently with reserved marinade.
Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 82mg cholesterol, Sodium 695mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
TURKEY PEPPER KABOBS
This is a summertime favorite at our house. While the turkey is a nice change of pace and tastes great with the sweet basting sauce and pineapple, the recipe also works well with cubed chicken.-Traci Goodman, Paducah, Kentucky
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving 1/4 cup juice. For marinade, mix brown sugar, oil, Worcestershire sauce, garlic, mustard and reserved juice. , In another bowl, toss turkey with 1/3 cup marinade; refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade., On eight metal or soaked wooden skewers, alternately thread turkey, vegetables and pineapple chunks; discard remaining marinade in bowl. Place kabobs on an oiled grill rack over medium heat. Grill, covered, until turkey is no longer pink, 8-10 minutes, turning occasionally; baste frequently with reserved marinade during the last 3 minutes.
Nutrition Facts : Calories 298 calories, Fat 6g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 146mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
SUMMER TURKEY KABOBS
These kabobs let you enjoy Thanksgiving flavors any time of year! We enjoy grilling them in the summer. -Angela Mathews, Fayetteville, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 kabobs.
Number Of Ingredients 10
Steps:
- Trim ends of yellow squash and zucchini; cut crosswise into 1-in. slices. Place slices in a large bowl; add potatoes. Pour oil over mixture, tossing to coat., Cut turkey into 24 cubes; add to vegetables. Sprinkle with pepper and salt; toss again., On 6 metal or soaked wooden skewers, alternately thread turkey cubes, squash, zucchini and potatoes. Grill, covered, over medium heat, turning occasionally, until turkey is no longer pink and vegetables are crisp-tender, 12-15 minutes. Serve on greens with croutons. Drizzle with vinaigrette.
Nutrition Facts : Calories 274 calories, Fat 13g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 720mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
TURKEY FRUIT KABOBS
"This is a citrusy treat for the grill; it's very easy to prepare and absolutely delicious. And best? It's a very healthy kabob for your summer picnics and family get-togethers." -Edie DeSpain of West Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the lemonade concentrate, oil and soy sauce. Pour 1/2 cup marinade into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread turkey and fruits. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill, covered, over medium-hot heat or broil 4 in. from the heat for 6-8 minutes or until meat is no longer pink, basting frequently with reserved marinade.
Nutrition Facts : Calories 330 calories, Fat 9g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 380mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
TURKISH KEBABS
This recipe is for classic Turkish lamb kebabs, with a marinade that includes tomato paste and a mix of spices for an intense flavor.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Dinner Summer Skewer Lamb Spice Cinnamon Cumin Thyme Grill/Barbecue Grill
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the marinade:
- Mix together the garlic, olive oil, tomato paste, spices, thyme, and salt and pepper to taste.
- To prepare the kebabs:
- Add the meat to the marinade and toss. Let marinate for at least 2 hours.
- Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the broiler to high.
- Thread the meat onto 7 long skewers and the tomatoes onto an eighth one. Grill over high heat or broil 3 to 4 minutes on each side, or until the meat and tomatoes are done to your liking. Slip the meat and tomatoes off the skewers onto flatbread and serve immediately.
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