Have you ever bitten into a grilled kebab only to find it dry, dense, and frankly, a little sad? I’ve been there too. As someone who loves the vibrant flavors of Mediterranean food but needs weeknight dinners to be simple and reliable, I set out on a mission. I wanted a kebab that was guaranteed to be incredibly juicy and flavorful, not just a hockey puck on a stick. The secret? Using ground turkey and a couple of simple, smart binders. These Ground Turkey Kebabs are my foolproof answer. They’re packed with aromatic spices, have the most satisfying texture, and are paired with a cooling, tangy yogurt dip that will have everyone asking for the recipe. They’ve become my go to for everything from easy family dinners to impressive backyard barbecues.
Let me describe the flavor journey. The kebabs themselves are deeply savory and warmly spiced, with earthy cumin and subtly sweet, smoky paprika creating a complex base. The parmesan cheese melts into the mixture, adding a rich, umami depth that makes the turkey taste anything but ordinary. Texturally, they are a dream; surprisingly moist and tender on the inside with a beautifully caramelized, slightly crisp exterior from the grill. The real star, though, might be the sumac yogurt dip. It’s cool, creamy, and tangy with a unique lemony fruity note from the sumac that cuts through the richness of the meat perfectly. Together, they create a balanced, bright, and utterly addictive combination.
Expert Tips & Tricks for Perfect Kebabs
- Don’t Overmix: When combining the kebab ingredients, use your hands or a fork and mix just until everything is incorporated. Overworking the ground meat will result in tough, dense kebabs.
- The Oil Trick: Lightly oiling your hands before shaping the kebabs isn’t just for cleanliness; it prevents the sticky mixture from clinging to your palms and helps create a smooth, sealed surface that holds together perfectly on the grill.
- Let the Dip Rest: Make the sumac yogurt dip first, or even the day before. Allowing it to sit in the fridge for at least 30 minutes lets the flavors of the garlic and sumac fully bloom and meld into the yogurt, creating a much more cohesive and delicious sauce.
Make Ahead, Storage & Freezing
- Meal Prep Champion: You can shape the kebabs and prepare the dip up to 24 hours in advance. Store the uncooked kebabs on a plate covered with plastic wrap in the fridge, and keep the dip in a separate airtight container.
- Storage & Reheating: Store leftover cooked kebabs and dip in separate airtight containers in the refrigerator for up to 3 days. Reheat kebabs gently in a skillet over medium low heat or in a 350°F oven until warmed through. The microwave can make them rubbery.
- Freezing Instructions: These kebabs freeze beautifully for easy future meals! Place the uncooked, shaped kebabs on a parchment lined baking sheet and freeze until solid (about 2 hours). Then, transfer them to a freezer bag or airtight container. They will keep for up to 3 months. Cook from frozen, adding a few extra minutes to the grilling time.
Step by Step Instructions
1Make the Dip: In a small bowl, combine 1 cup of Greek yogurt, 1 teaspoon of sumac, 1 minced garlic clove, and a pinch of salt and pepper. Stir well, cover, and refrigerate to let the flavors develop while you make the kebabs.
2Mix the Kebab Base: In a large mixing bowl, add 1 lb of ground turkey, 1/2 cup of cooked and cooled couscous, 1/4 cup of finely grated parmesan cheese, 1 minced garlic clove, 1 small egg, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 tablespoon of the olive oil, and a generous pinch of salt and pepper.
3Combine Gently: Using your hands or a fork, gently mix all the ingredients until just combined. Avoid squeezing or overmixing the meat.
4Shape the Kebabs: Pour the remaining 1 tablespoon of olive oil onto a small plate. Lightly dip your hands in the oil. Take about 3 tablespoons of the meat mixture and form it into a compact ball. Then, gently roll it between your palms into a tight, oval log shape, about 3-4 inches long. Repeat with the remaining mixture, oiling your hands as needed.
5Skewer: Carefully insert a wooden or metal skewer lengthwise through the center of each oval kebab. If using wooden skewers, be sure to soak them in water for at least 30 minutes first to prevent burning.
6Cook: Preheat your grill, grill pan, or a heavy cast iron skillet to medium high heat. Cook the kebabs for 5-7 minutes total, turning them occasionally, until they are golden brown on all sides and cooked through (the internal temperature should reach 165°F).
7Serve: Serve the hot kebabs immediately with the chilled sumac yogurt dip for drizzling or dipping.
Ingredient Substitutions
- Gluten Free: Replace the couscous with an equal amount of cooked quinoa or certified gluten free breadcrumbs for binding.
- Dairy Free: Omit the parmesan cheese. To maintain umami, add 1 tablespoon of nutritional yeast or use a dairy free parmesan alternative. For the dip, use a plain, unsweetened dairy free yogurt.
- For the Couscous: Any fine, cooked grain or breadcrumb works. Try cooked rice (white or brown), panko breadcrumbs, or even finely ground oats.
- No Sumac? Sumac has a unique tart, lemony flavor. The best substitute is 1/2 teaspoon of lemon zest mixed with 1/2 teaspoon of paprika. You can also use a squeeze of fresh lemon juice over the cooked kebabs and a sprinkle of paprika in the yogurt.
Serving Suggestions
These kebabs are incredibly versatile! For a complete Mediterranean style meal, serve them with warm pita bread or naan, a simple cucumber and tomato salad dressed with lemon and olive oil, and a side of lemony rice or tabbouleh. They also make fantastic appetizers or party food; just make them smaller and serve them on a platter with the dip in the center. The perfect beverage pairing is a crisp, dry rosé wine, a cold lager, or a refreshing mint lemonade.
Frequently Asked Questions
- Q: Can I cook these in the oven or air fryer?
- A: Absolutely! For the oven, bake on a parchment lined baking sheet at 400°F for 15-20 minutes, flipping halfway. For the air fryer, cook at 375°F for 10-12 minutes, shaking the basket halfway through. Both methods yield great results with slightly less char.
- Q: My kebabs are falling apart on the grill. What did I do wrong?
- A: This usually means the mixture was under mixed or too dry, or the grill wasn’t hot enough. Ensure you mix until just cohesive, oil your hands to create a smooth seal, and make sure your cooking surface is properly preheated before adding the kebabs. Don’t move them for the first 2 minutes to let a crust form.
- Q: Can I use a different type of ground meat?
- A: Yes, this recipe is very adaptable. Ground chicken, lean ground beef, or even ground lamb would work wonderfully. Adjust cooking time slightly based on the fat content of your meat.
Recommended Equipment
- Cast Iron Grill Pan or Skillet: Perfect for getting beautiful grill marks and a perfect sear indoors. A well seasoned cast iron is naturally non stick and distributes heat evenly.
- Metal or Wooden Skewers: Metal skewers are reusable and conduct heat. If using wooden skewers, remember to soak them in water for at least 30 minutes to prevent burning.
- Box Grater or Microplane: For finely grating the parmesan cheese and the garlic, if desired. Freshly grated cheese melts and incorporates much better than pre grated.
- Instant Read Meat Thermometer: The only foolproof way to know your turkey is perfectly cooked and safe to eat (165°F) without overdoing it.
Juicy Ground Turkey Kebabs with Sumac Yogurt Dip
Ingredients
- For the Kebabs:
- 1 lb 450g ground turkey (93% lean works well)
- 1/2 cup cooked and cooled couscous
- 1/4 cup finely grated parmesan cheese
- 1 garlic clove minced
- 1 small egg
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 Tbsp olive oil for the mix, plus 1 Tbsp for shaping
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- For the Sumac Yogurt Dip:
- 1 cup plain full fat Greek yogurt
- 1 tsp ground sumac
- 1 small garlic clove minced
- 1/4 tsp kosher salt
- Pinch of black pepper
Instructions
- Make the Dip: In a small bowl, stir together all ingredients for the sumac yogurt dip. Cover and refrigerate until ready to serve.
- Mix Kebab Ingredients: In a large bowl, combine the ground turkey, cooked couscous, grated parmesan, minced garlic, egg, cumin, smoked paprika, 1 Tbsp olive oil, salt, and pepper. Mix gently with your hands or a fork until just combined; do not overmix.
- Shape the Kebabs: Pour the remaining 1 Tbsp of olive oil onto a small plate. Lightly oil your hands. Take about 3 Tbsp of the meat mixture and form it into a ball, then roll it into a tight, oval log about 3-4 inches long. Repeat with remaining mixture.
- Skewer: Insert a skewer lengthwise through the center of each kebab log. If using wooden skewers, soak them in water for 30 minutes first.
- Cook: Preheat a grill, grill pan, or heavy skillet to medium high heat. Cook kebabs for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature of 165°F).
- Serve: Serve the hot kebabs immediately with the chilled sumac yogurt dip.
