Juicy Ground Turkey Kebabs with Sumac Yogurt Dip
These easy Ground Turkey Kebabs are anything but dry! Flavored with cumin, smoked paprika, and parmesan, they're grilled to perfection and served with a tangy, unique sumac yogurt sauce.
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.
Notes
Soak wooden skewers to prevent burning. For juicier kebabs, avoid overmixing the meat. The dip can be made a day ahead for more developed flavor.