Simple Greek Ground Turkey Kabobs

Here are my Greek ground turkey kabobs, loaded with feta cheese, sundried tomato pesto, fresh veggies, and oregano, all mixed into tender ground turkey and shaped onto skewers for easy grilling.

These kabobs have become our go-to weeknight dinner when we’re craving something flavorful but don’t want to spend hours in the kitchen. The kids love helping me form the meat mixture onto the skewers, and I love that they’re packed with spinach and peppers without anyone complaining!

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What Kind of Ground Turkey Should I Use?

For these Greek kabobs, you’ll want to pick up ground turkey that has a bit of fat content to keep your kabobs moist and flavorful. I’d recommend using 93/7 or 85/15 ground turkey rather than the super lean 99/1 variety, which can turn out dry and crumbly when grilled. If you can only find the extra lean stuff, don’t worry – just be careful not to overcook them and consider brushing them with a little olive oil while they’re on the grill. Ground turkey is usually sold in 1-pound packages at most grocery stores, which is exactly what this recipe calls for, making it super convenient.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Ground turkey: You can easily swap this for ground chicken if that’s what you have on hand. Ground beef or lamb would also work great and give you a more traditional Greek flavor.
• Feta cheese: If you’re not a fan of feta or don’t have any, try crumbled goat cheese or even shredded mozzarella. The texture will be slightly different, but it’ll still taste good.
• Sundried tomato pesto: Don’t have this on hand? Mix 2 tablespoons of chopped sundried tomatoes with 1 tablespoon of olive oil, or use regular basil pesto instead.
• Panko bread crumbs: Regular bread crumbs work just fine here. You can also use crushed crackers or even rolled oats if you’re in a pinch.
• Spinach: Fresh or frozen spinach both work – just make sure to squeeze out any excess water if using frozen. Kale or arugula would also be tasty alternatives.
• Red pepper and red onion: Any color bell pepper works, and yellow or white onion can easily replace the red onion without changing much.

Watch Out for These Mistakes While Grilling

The biggest mistake when making ground turkey kabobs is skipping the chilling step, which helps the meat mixture firm up and stay on the skewers instead of falling apart on the grill – don’t rush this part even if you’re short on time.

Another common error is using lean ground turkey without enough binding ingredients, so make sure your hands are slightly wet when molding the meat onto skewers, as this prevents sticking and helps create smooth, even cylinders.

To avoid dry, overcooked kabobs, use an instant-read thermometer and remove them from the grill when they hit 160°F, since they’ll continue cooking to the safe 165°F while resting.

Finally, resist the urge to flip them too often – let each side develop a nice crust for about 4-5 minutes before turning, which helps keep the meat intact and adds great flavor.

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What to Serve With Greek Ground Turkey Kabobs?

These kabobs are packed with Mediterranean flavors, so they pair perfectly with classic Greek sides like tzatziki sauce for dipping, a fresh cucumber and tomato salad, or some warm pita bread. I love serving them over a bed of fluffy rice pilaf or couscous to soak up all the juices, and a simple Greek salad with olives and feta on the side rounds out the meal nicely. If you want to keep things easy, just throw together some roasted vegetables like zucchini, bell peppers, and red onion seasoned with olive oil and oregano. For a lighter option, serve the kabobs in pita pockets with lettuce, tomatoes, and a drizzle of tahini sauce for a fun handheld meal.

Storage Instructions

Store: These kabobs taste great as leftovers! Keep them in an airtight container in the fridge for up to 4 days. They’re perfect for meal prep and make quick lunches throughout the week paired with a Greek salad or some tzatziki sauce.

Freeze: You can freeze these kabobs either cooked or uncooked. For cooked kabobs, let them cool completely then store in a freezer-safe container for up to 3 months. If freezing uncooked, shape them on the skewers and freeze on a baking sheet first, then transfer to a freezer bag once solid.

Reheat: Warm up leftover kabobs in the oven at 350°F for about 10 minutes, or until heated through. You can also use the microwave, but the oven helps keep them from drying out. If reheating from frozen, thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-950
• Protein: 70-80 g
• Fat: 40-50 g
• Carbohydrates: 40-50 g

Ingredients

• 2 eggs (slightly beaten to help bind the meat mixture)
• 1/3 cup feta cheese (I prefer Athenos crumbles for better texture)
• 1/4 cup red pepper (finely diced into 1/4-inch pieces)
• 1/4 cup red onion
• 1/4 cup spinach (finely chopped for even distribution)
• 2 tbsp sundried tomato pesto (I use Mezzetta brand to add deep savory flavor)
• 2 garlic cloves, minced
• 1.5 tbsp oregano
• 1 tsp salt
• 3/4 tsp pepper
• 1 lb ground turkey
• 3/4 cup panko bread crumbs (gives a lighter texture than regular breadcrumbs)
• 2 tbsp fresh parsley, chopped

Step 1: Prepare mise en place and soak skewers

• Wooden skewers
• 1/4 cup red pepper
• 2 garlic cloves
• 1/4 cup spinach
• 2 tbsp fresh parsley
• 1/4 cup red onion

If using wooden skewers, submerge them in water to soak for at least 30 minutes to prevent charring during cooking.

While skewers soak, finely dice the red pepper into 1/4-inch pieces, mince the garlic cloves, finely chop the spinach and fresh parsley, and finely dice the red onion.

This prep work ensures everything is ready to combine smoothly and prevents uneven texture in the final kabobs.

Step 2: Build the flavor base and bind the mixture

• 2 eggs
• 1/3 cup feta cheese
• 1/4 cup red pepper
• 1/4 cup red onion
• 1/4 cup spinach
• 2 tbsp sundried tomato pesto
• 2 garlic cloves
• 1.5 tbsp oregano
• 1 tsp salt
• 3/4 tsp pepper

In a large bowl, combine the beaten eggs, feta cheese crumbles, diced red pepper, diced red onion, chopped spinach, sundried tomato pesto, minced garlic, oregano, salt, and pepper.

Mix these ingredients thoroughly until well combined and fragrant—this creates the flavor foundation for the kabobs.

I like to use Athenos feta for its better crumble texture, and Mezzetta pesto for its deep, savory character that really defines the Greek flavor profile.

Step 3: Incorporate turkey and breadcrumbs, then chill

• flavor mixture from Step 2
• 1 lb ground turkey
• 3/4 cup panko bread crumbs

Add the ground turkey and panko breadcrumbs to the bowl with the flavor mixture from Step 2.

Using your hands or a large spoon, gently combine everything until just mixed—avoid overworking the meat, as this can make the kabobs tough and dense.

Panko breadcrumbs create a lighter, more tender texture than regular breadcrumbs.

Refrigerate the mixture for 20–30 minutes; this resting period helps the flavors meld and makes the meat easier to mold onto skewers.

Step 4: Preheat cooking equipment and mold kabobs

• chilled meat mixture from Step 3
• soaked skewers from Step 1

While the meat mixture chills, preheat your grill to 400°F (or prepare your air fryer at 375°F if using that method instead).

Once the mixture is chilled and the grill is ready, remove the soaked skewers from water and pat dry.

Taking about 1/4 cup of the chilled meat mixture, firmly mold it onto each skewer into a 4-inch cylinder shape, packing gently so the mixture holds together during cooking but remains tender.

Step 5: Grill the kabobs to golden brown

• molded kabobs from Step 4

Place the molded kabobs directly on the preheated grill grates.

Grill for 18–20 minutes, turning every 4–5 minutes to ensure even cooking and browning on all sides.

The kabobs are done when they reach an internal temperature of 165°F and have a golden-brown exterior.

I find that frequent turning helps develop an even crust while keeping the interior moist and tender.

Step 6: Serve with Greek-inspired accompaniments

• cooked kabobs from Step 5

Transfer the grilled kabobs to a serving platter and let them rest for 2–3 minutes before serving.

Serve alongside fluffy rice, warm pita bread, or a fresh Greek salad for a complete meal.

The kabobs pair beautifully with tzatziki sauce or a lemon-herb drizzle if desired.

Step 7: Air fryer alternative (optional method)

• molded kabobs from Step 4

If grilling isn’t an option, you can air fry the kabobs instead.

Preheat the air fryer to 375°F and arrange the molded kabobs on the air fryer basket in a single layer without crowding.

Air fry for 16–18 minutes, shaking the basket or flipping the kabobs halfway through, until they’re cooked through and lightly browned.

This method produces excellent results with less hands-on attention than grilling.

Simple Greek Ground Turkey Kabobs

Delicious Simple Greek Ground Turkey Kabobs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 900 kcal

Ingredients

  

• 2 eggs (slightly beaten to help bind the meat mixture)
• 1/3 cup feta cheese (I prefer Athenos crumbles for better texture)
• 1/4 cup red pepper (finely diced into 1/4-inch pieces)
• 1/4 cup red onion
• 1/4 cup spinach (finely chopped for even distribution)
• 2 tbsp sundried tomato pesto (I use Mezzetta brand to add deep savory flavor)
• 2 garlic cloves, minced
• 1.5 tbsp oregano
• 1 tsp salt
• 3/4 tsp pepper
• 1 lb ground turkey
• 3/4 cup panko bread crumbs (gives a lighter texture than regular breadcrumbs)
• 2 tbsp fresh parsley, chopped

Instructions

 

• If using wooden skewers, submerge them in water to soak for at least 30 minutes to prevent charring during cooking. While skewers soak, finely dice the red pepper into 1/4-inch pieces, mince the garlic cloves, finely chop the spinach and fresh parsley, and finely dice the red onion. This prep work ensures everything is ready to combine smoothly and prevents uneven texture in the final kabobs.
• In a large bowl, combine the beaten eggs, feta cheese crumbles, diced red pepper, diced red onion, chopped spinach, sundried tomato pesto, minced garlic, oregano, salt, and pepper. Mix these ingredients thoroughly until well combined and fragrant—this creates the flavor foundation for the kabobs. I like to use Athenos feta for its better crumble texture, and Mezzetta pesto for its deep, savory character that really defines the Greek flavor profile.
• Add the ground turkey and panko breadcrumbs to the bowl with the flavor mixture from Step 2. Using your hands or a large spoon, gently combine everything until just mixed—avoid overworking the meat, as this can make the kabobs tough and dense. Panko breadcrumbs create a lighter, more tender texture than regular breadcrumbs. Refrigerate the mixture for 20–30 minutes; this resting period helps the flavors meld and makes the meat easier to mold onto skewers.
• While the meat mixture chills, preheat your grill to 400°F (or prepare your air fryer at 375°F if using that method instead). Once the mixture is chilled and the grill is ready, remove the soaked skewers from water and pat dry. Taking about 1/4 cup of the chilled meat mixture, firmly mold it onto each skewer into a 4-inch cylinder shape, packing gently so the mixture holds together during cooking but remains tender.
• Place the molded kabobs directly on the preheated grill grates. Grill for 18–20 minutes, turning every 4–5 minutes to ensure even cooking and browning on all sides. The kabobs are done when they reach an internal temperature of 165°F and have a golden-brown exterior. I find that frequent turning helps develop an even crust while keeping the interior moist and tender.
• Transfer the grilled kabobs to a serving platter and let them rest for 2–3 minutes before serving. Serve alongside fluffy rice, warm pita bread, or a fresh Greek salad for a complete meal. The kabobs pair beautifully with tzatziki sauce or a lemon-herb drizzle if desired.
• If grilling isn't an option, you can air fry the kabobs instead. Preheat the air fryer to 375°F and arrange the molded kabobs on the air fryer basket in a single layer without crowding. Air fry for 16–18 minutes, shaking the basket or flipping the kabobs halfway through, until they're cooked through and lightly browned. This method produces excellent results with less hands-on attention than grilling.