There is something incredibly satisfying about savoring kabobs that are bursting with fresh, vibrant flavors, and this Simple Greek Ground Turkey Kabobs Recipe captures exactly that joy. It combines lean turkey with aromatic herbs, tangy feta, and a touch of sundried tomato pesto to create a dish that feels both light and indulgent. Whether you’re grilling outdoors or cooking indoors, these kabobs are straightforward to prepare but deliver a depth of taste that will have everyone asking for seconds. Perfect for busy weeknights or weekend gatherings, this recipe brings a wonderful Greek-inspired flair right to your table.
Ingredients You’ll Need
The magic of this Simple Greek Ground Turkey Kabobs Recipe lies in its thoughtfully chosen ingredients that are easy to find but each plays a vital role in building layers of flavor and texture. From the creamy feta to the bright bursts of red pepper and spinach, every component brings something unique to the plate.
- 2 eggs: Slightly beaten to help bind the turkey mixture and keep the kabobs juicy.
- 1/3 cup feta cheese: I prefer Athenos crumbles for a perfect texture that melts slightly when cooked.
- 1/4 cup red pepper: Finely diced into 1/4-inch pieces; adds sweet crunch and vibrant color.
- 1/4 cup red onion: Provides a subtle sharpness that balances the earthiness of the meat.
- 1/4 cup spinach: Finely chopped for even distribution, lending freshness and a mild earthiness.
- 2 tbsp sundried tomato pesto: Deep, savory flavor—Mezzetta brand is my go-to for an authentic taste.
- 2 garlic cloves, minced: Adds aromatic warmth without overpowering the kabobs.
- 1.5 tbsp oregano: Essential Greek herb that brings that unmistakable Mediterranean flair.
- 1 tsp salt: Enhances all the natural flavors in the mixture.
- 3/4 tsp pepper: Adds a subtle kick that wakes up the palate.
- 1 lb ground turkey: Lean and protein-rich, providing a satisfying base for the kabobs.
- 3/4 cup panko bread crumbs: Gives a lighter texture than regular breadcrumbs, keeping the kabobs tender.
- 2 tbsp fresh parsley, chopped: Brightens the dish with an herbal freshness.
How to Make Simple Greek Ground Turkey Kabobs Recipe
Step 1: Prepare the ingredients
Start by finely dicing the red pepper and onion, chopping the spinach, and mincing the garlic cloves. This careful prep ensures every bite of your kabob has balanced flavor and texture. Also, give your eggs a quick whisk until slightly beaten to make blending easier.
Step 2: Combine the mixture
In a large bowl, gently mix together the ground turkey, beaten eggs, feta cheese, red pepper, red onion, spinach, sundried tomato pesto, garlic, oregano, salt, pepper, panko bread crumbs, and fresh parsley. Use your hands or a sturdy spoon to fold everything evenly, but avoid overmixing so the kabobs stay light and tender.
Step 3: Form the kabobs
Take a handful of the mixture and mold it around skewers into long, oval-shaped kabobs, about 4-5 inches long. This shape helps them cook evenly and makes for a beautiful presentation that’s easy to eat.
Step 4: Cook to perfection
You can grill your kabobs over medium heat for about 10-12 minutes, turning occasionally until they’re cooked through and lightly charred on the outside. Alternatively, pan-sear them in a skillet with a bit of olive oil over medium heat, making sure they reach an internal temperature of 165°F for safety and juiciness.
How to Serve Simple Greek Ground Turkey Kabobs Recipe
Garnishes
To bring out the freshness of these kabobs, I love topping them with a sprinkle of extra chopped parsley and a drizzle of lemon juice right before serving. You can also add a dollop of tzatziki sauce for that creamy, tangy contrast that pairs perfectly with the herbs and feta.
Side Dishes
These kabobs shine alongside classic Greek sides such as fluffy pita bread, crisp cucumber and tomato salad, or a warm grain like couscous or quinoa. Roasted vegetables or a bright tabbouleh also make wonderful companions that keep the meal light but satisfying.
Creative Ways to Present
For a fun twist, serve the kabobs deconstructed as a Mediterranean bowl with the turkey, veggies, and sauces spooned over your favorite base. Alternatively, thread smaller kabob bites on cocktail skewers for a party appetizer that’s both elegant and easy to enjoy.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Simple Greek Ground Turkey Kabobs Recipe, store them in an airtight container in the refrigerator for up to 3 days. Keeping them chilled maintains their flavor and texture, making them perfect for a quick lunch or dinner the next day.
Freezing
For longer storage, freeze cooked kabobs by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. They can be frozen for up to 2 months and still taste delicious after reheating.
Reheating
To reheat, gently warm the kabobs in a skillet over medium-low heat or wrap them in foil and heat in the oven at 350°F until warmed through. Avoid the microwave if possible, as it can dry them out and toughen the meat.
FAQs
Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works just as well and will keep the kabobs lean and tender. Just be sure to check the seasoning, as chicken might be slightly milder in flavor.
Is there a way to make these kabobs gluten-free?
Yes, swap the panko bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers to keep the texture light without gluten.
Can I prepare the mixture in advance?
Definitely! You can mix all the ingredients and shape the kabobs up to a day ahead, then refrigerate them until ready to cook. This helps the flavors meld beautifully.
What if I don’t have skewers?
No worries — you can form the mixture into patties or meatballs and cook them just the same. The flavor stays incredible either way.
Can these kabobs be cooked in the oven?
Yes! Place the formed kabobs on a baking sheet lined with parchment paper and bake at 375°F for about 20-25 minutes, turning halfway through for even cooking.
Final Thoughts
There is something truly delightful about bringing the flavors of Greece into your home with a recipe this easy and satisfying. The Simple Greek Ground Turkey Kabobs Recipe offers fresh ingredients, wholesome protein, and bold tastes that come together with minimal hassle. I can’t recommend giving this recipe a try enough — it’s perfect for sharing, impressing guests, or just treating yourself to a delicious, wholesome meal. Your taste buds will thank you!
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Simple Greek Ground Turkey Kabobs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Description
These Simple Greek Ground Turkey Kabobs are a flavorful and healthy twist on traditional kabobs, featuring ground turkey mixed with vibrant vegetables, feta cheese, and herbs, all bound together with eggs and panko breadcrumbs. Perfectly spiced with garlic, oregano, and sundried tomato pesto, these kabobs are easy to prepare and cook quickly on the stovetop or grill for a satisfying Mediterranean-inspired meal.
Ingredients
Meat Mixture
- 1 lb ground turkey
- 2 eggs, slightly beaten to help bind the meat mixture
- 3/4 cup panko bread crumbs
- 1/3 cup feta cheese (preferably Athenos crumbles)
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 3/4 tsp pepper
- 1.5 tbsp oregano
Vegetables and Flavorings
- 1/4 cup red pepper, finely diced into 1/4-inch pieces
- 1/4 cup red onion, finely diced
- 1/4 cup spinach, finely chopped for even distribution
- 2 tbsp sundried tomato pesto (Mezzetta brand recommended)
- 2 garlic cloves, minced
Instructions
- Prepare the Meat Mixture: In a large bowl, combine the ground turkey with the beaten eggs, panko bread crumbs, crumbled feta cheese, chopped parsley, salt, pepper, and oregano. Mix thoroughly to ensure the ingredients are well incorporated.
- Add Vegetables and Flavors: Fold in the finely diced red pepper, red onion, chopped spinach, minced garlic, and sundried tomato pesto. Mix carefully to distribute the vegetables and pesto evenly throughout the meat mixture without overworking.
- Form the Kabobs: Using your hands, shape the mixture into kabob-like cylinders or patties, about 3-4 inches long and 1-1.5 inches thick. Place them on a plate or tray ready for cooking.
- Cook the Kabobs: Preheat a grill, grill pan, or skillet over medium-high heat. Lightly oil the cooking surface to prevent sticking. Cook the kabobs for about 4-5 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the exterior is golden brown and slightly charred.
- Rest and Serve: Remove the kabobs from the heat and let them rest for a few minutes to allow juices to redistribute. Serve warm with your choice of sides, such as Greek salad, tzatziki, or pita bread.
Notes
- Ensure the spinach and vegetables are finely chopped to evenly distribute their flavor and texture.
- Using panko breadcrumbs gives the kabobs a lighter texture compared to regular breadcrumbs.
- To prevent kabobs from falling apart during cooking, do not overmix the meat mixture.
- These kabobs can also be baked in a preheated oven at 400°F (200°C) for about 20 minutes, flipping halfway through for even cooking.
- For a dairy-free option, omit the feta cheese or substitute with a vegan cheese alternative.
