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
Scale
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.
