If you’re craving a meal that bursts with Mediterranean charm yet remains remarkably approachable, then you’re in for a treat with this Simple Greek Ground Turkey Kabobs Recipe. It’s a vibrant medley of bright feta cheese, savory sundried tomato pesto, fresh herbs, and tender ground turkey that come together to form juicy, flavorful kabobs perfect for any night of the week. Whether you’re new to Greek-inspired cooking or a seasoned fan of Mediterranean flavors, this dish offers that perfect balance of taste and texture, making weeknight dinners feel a little more special and effortlessly delicious.
Ingredients You’ll Need
The magic behind this recipe lies in its simplicity. Each ingredient plays its role to bring out bold colors, lively aromas, and mouthwatering textures that define Greek cuisine without complicating the process. Here’s the straightforward lineup to gather before getting started:
- 2 eggs: slightly beaten to bind the meat mixture perfectly without making it dense.
- 1/3 cup feta cheese: I recommend Athenos crumbles for an ideal creamy texture that melts into every bite.
- 1/4 cup red pepper: finely diced to add crisp sweetness and a pop of color.
- 1/4 cup red onion: brings a sharp, slightly sweet earthiness that balances the richness.
- 1/4 cup spinach: finely chopped to evenly disperse freshness and subtle green notes.
- 2 tbsp sundried tomato pesto: using Mezzetta brand gives a deep, savory flavor that elevates the kabobs immensely.
- 2 garlic cloves, minced: injects warmth and pungency to brighten the meat.
- 1.5 tbsp oregano: fresh or dried, it delivers signature herbal aroma essential to Greek dishes.
- 1 tsp salt: enhances all the natural flavors without overpowering.
- 3/4 tsp pepper: adds a subtle heat that wakes up the palate.
- 1 lb ground turkey: lean yet juicy, the perfect protein base for the kabobs.
- 3/4 cup panko bread crumbs: gives a lighter, airier texture compared to regular breadcrumbs.
- 2 tbsp fresh parsley, chopped: sprinkled in for fresh herbal brightness and color contrast.
How to Make Simple Greek Ground Turkey Kabobs Recipe
Step 1: Preparing the Mixture
In a large mixing bowl, combine the slightly beaten eggs with crumbled feta, finely diced red pepper, chopped red onion, and spinach. Stir in the sundried tomato pesto and minced garlic. This mixture is where the Greek-inspired flavors really start to meld, giving you that vibrant base for your kabobs. Don’t forget the oregano, salt, and pepper to season everything perfectly.
Step 2: Incorporating the Turkey and Panko
Add the ground turkey to your bowl, then sprinkle in the panko bread crumbs and chopped parsley. Gently fold everything together, being careful not to overmix because that can make the kabobs tough. The panko breadcrumbs lighten up the mixture, keeping these kabobs tender when cooked.
Step 3: Shaping the Kabobs
With clean hands or using a spoon, shape your mixture into evenly sized oblong kabobs, roughly 2-3 inches long. The shaped patties should be compact enough to hold form but not packed too tightly. This step ensures even cooking and a perfect, juicy texture inside.
Step 4: Cooking to Perfection
Heat a grill pan or skillet over medium heat and lightly grease it. Cook your kabobs for about 4-5 minutes on each side, or until golden and cooked through. The smell of the herbs and feta sizzling with the turkey will have your kitchen smelling like a sunny Mediterranean taverna in no time.
How to Serve Simple Greek Ground Turkey Kabobs Recipe
Garnishes
A sprinkle of fresh chopped parsley and a wedge of lemon are all you need for garnishing. The citrus kick brightens up the heavy feta and turkey, while the parsley adds a lovely pop of green. You can also add a drizzle of extra virgin olive oil or a spoonful of tzatziki to complement the rich flavors.
Side Dishes
Pair your kabobs with fluffy couscous or a fragrant pilaf to soak up all those delicious juices. A Greek salad loaded with tomatoes, cucumbers, olives, and red onions tosses refreshing crunch into the meal. Roasted vegetables or grilled pita bread also make fantastic accoutrements that round out the experience.
Creative Ways to Present
Turn your kabobs into a Mediterranean feast by serving them with warm pita wraps, tzatziki, and crisp veggies to assemble gyro-style sandwiches. Alternatively, arrange the kabobs over a bed of lemony quinoa and drizzle with extra sundried tomato pesto for an elegant plate that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover kabobs in an airtight container and refrigerate. They will keep well for up to 3 days, retaining their flavor and moisture beautifully. Always try to consume within this time frame for the best taste experience.
Freezing
You can freeze cooked kabobs by wrapping each one tightly in plastic wrap and then placing them in a freezer-safe bag. They’ll keep for up to 2 months, allowing you to enjoy the Simple Greek Ground Turkey Kabobs Recipe anytime with just a little prep ahead.
Reheating
When ready to eat, reheat kabobs gently in the oven at 350 degrees Fahrenheit for 10-15 minutes or until warmed through. Avoid microwaving if possible, as the texture can become rubbery. This way, you maintain that tender, juicy bite you love.
FAQs
Can I substitute ground chicken for the turkey?
Absolutely! Ground chicken works just as well in this recipe, providing a similar lean and mild flavor that pairs wonderfully with the Greek seasonings.
What can I use if I don’t have sundried tomato pesto?
If sundried tomato pesto isn’t on hand, a blend of sundried tomatoes pureed with olive oil and garlic makes a great homemade alternative. You can also use sun-dried tomatoes chopped finely and mixed with a bit of olive oil.
Are these kabobs gluten-free?
This recipe includes panko bread crumbs, which typically contain gluten. For a gluten-free version, swap in gluten-free breadcrumbs or finely ground oats.
Can I grill these kabobs outdoors?
Definitely! These kabobs are perfect for the grill. Just make sure to oil the grill grates well to prevent sticking and cook them over medium heat until nicely charred and cooked through.
How do I prevent the kabobs from falling apart?
Using beaten eggs and panko breadcrumbs as binders helps keep the kabobs together. Also, avoid overmixing the meat, and shape them firmly but gently to maintain their structure.
Final Thoughts
There’s something truly special about the Simple Greek Ground Turkey Kabobs Recipe that keeps me coming back for more. It’s a beautiful blend of flavors that feels both wholesome and indulgent without any fuss. Whether you’re cooking for family or impressing friends, this recipe brings all the warmth and joy of Greek cooking right to your table. Give it a try and watch it become one of your new favorites too!
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Simple Greek Ground Turkey Kabobs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: Greek
- Diet: Low Fat
Description
These Simple Greek Ground Turkey Kabobs are a flavorful and healthy option for a quick weeknight meal. Made with ground turkey mixed with fresh vegetables, feta cheese, and sundried tomato pesto, these kabobs are seasoned with oregano and garlic for an authentic Mediterranean taste. Light and delicious, they’re perfect for grilling or broiling and serve wonderfully with a side salad or pita bread.
Ingredients
Meat Mixture
- 1 lb ground turkey
- 2 eggs (slightly beaten to help bind the meat mixture)
- 3/4 cup panko bread crumbs (gives a lighter texture than regular breadcrumbs)
- 1/3 cup feta cheese (preferably Athenos crumbles for better texture)
- 2 tbsp sundried tomato pesto (Mezzetta brand recommended for deep savory flavor)
- 2 garlic cloves, minced
- 1.5 tbsp oregano
- 1 tsp salt
- 3/4 tsp pepper
- 2 tbsp fresh parsley, chopped
Vegetables
- 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)
Instructions
- Prepare the Meat Mixture: In a large mixing bowl, combine the ground turkey with beaten eggs and panko bread crumbs to help bind the mixture together and keep it moist.
- Add Flavorings and Veggies: Mix in the finely diced red pepper, red onion, chopped spinach, feta cheese, sundried tomato pesto, minced garlic, oregano, salt, pepper, and chopped parsley. Stir well until all ingredients are evenly incorporated.
- Shape the Kabobs: Using your hands, form the mixture into kabob shapes or patties of equal size to ensure even cooking. You can skewer them if desired for grilling but it’s not necessary.
- Cook the Kabobs: Preheat your grill or broiler to medium-high heat. Cook the kabobs for about 5-6 minutes per side until they are browned on the outside and reach an internal temperature of 165°F (74°C). Alternatively, you can cook them in a grill pan or skillet on the stovetop over medium heat, turning carefully to brown all sides.
- Rest and Serve: Once cooked through, let the kabobs rest for a few minutes to allow juices to redistribute. Serve warm with your choice of sides such as pita bread, tzatziki sauce, or a fresh salad.
Notes
- Using panko breadcrumbs keeps the texture light and prevents the kabobs from becoming dense.
- Feta cheese adds a salty tang that complements the sundried tomato pesto and oregano.
- Make sure to chop the vegetables finely for even distribution so every bite is flavorful.
- These kabobs can be cooked on a grill, broiler, or stovetop skillet depending on your preference.
- Check internal temperature with a meat thermometer to ensure turkey is fully cooked and safe to eat.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or ground oats.
