Description
These Simple Greek Ground Turkey Kabobs are a flavorful and healthy twist on traditional kabobs, packed with fresh vegetables, feta cheese, and aromatic herbs. Perfect for a quick weeknight dinner or a casual gathering, these kabobs are cooked on the stovetop for a juicy and tender result with delicious Mediterranean flavors.
Ingredients
Scale
Main Ingredients
- 2 eggs (slightly beaten to help bind the meat mixture)
- 1/3 cup feta cheese (Athenos crumbles preferred for better texture)
- 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 for deep savory flavor)
- 2 garlic cloves, minced
- 1.5 tbsp oregano (dried)
- 1 tsp salt
- 3/4 tsp black pepper
- 1 lb ground turkey
- 3/4 cup panko bread crumbs (provides lighter texture than regular breadcrumbs)
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the Meat Mixture: In a large mixing bowl, combine the slightly beaten eggs, crumbled feta cheese, finely diced red pepper, red onion, chopped spinach, sundried tomato pesto, minced garlic, oregano, salt, and black pepper. Mix these ingredients thoroughly to blend the flavors.
- Add Ground Turkey and Breadcrumbs: Add the ground turkey and panko bread crumbs to the mixture. Incorporate the fresh chopped parsley as well. Use your hands or a spatula to gently combine everything until just mixed, being careful not to overwork the meat to keep it tender.
- Form the Kabobs: Take portions of the meat mixture and shape them into kabob-style logs or oval patties, roughly 4-5 inches long and about 1-1.5 inches thick. This size ensures even cooking and easy handling.
- Cook the Kabobs on Stovetop: Heat a non-stick skillet or grill pan over medium heat. Lightly oil the pan to prevent sticking. Place the kabobs in the pan, cooking for about 5-6 minutes on each side, or until they reach an internal temperature of 165°F (74°C) and are nicely browned on the outside. Avoid overcrowding the pan to ensure even cooking.
- Rest and Serve: Once cooked, transfer the kabobs to a plate and let them rest for a few minutes to allow juices to redistribute. Serve warm with your favorite sides such as a Greek salad, tzatziki sauce, or pita bread for a complete Mediterranean meal.
Notes
- Using panko bread crumbs keeps the kabobs light and prevents them from becoming dense.
- Ensure the ground turkey is not overmixed to maintain a tender texture.
- The sundried tomato pesto adds a subtle depth of flavor, but you can substitute with sun-dried tomatoes soaked and minced if unavailable.
- Cook kabobs thoroughly to an internal temperature of 165°F for food safety.
- These kabobs can be grilled outside for a smoky flavor if preferred.
