I didn’t grow up eating kabobs—my mom was more of a casserole person—so when I first tried making them at home, I went straight for chicken or beef cubes on skewers. It never occurred to me that ground meat could work just as well, if not better.
That’s because I didn’t know the secret: you need a good binder. Ground turkey kabobs stay together beautifully when you add an egg and some finely diced onion to the mix. Without those, you’re basically grilling crumbly meat that falls right through the grill grates. With them, you get juicy, flavorful kabobs that actually hold their shape.
Why You’ll Love These Grilled Ground Turkey Kabobs
- High-protein, lean option – Ground turkey is a lighter alternative to beef that keeps these kabobs healthy without sacrificing flavor or satisfaction.
- Quick and easy – Ready in under an hour, these kabobs come together fast with simple mixing and grilling, making them perfect for busy weeknights.
- Flavorful spice blend – The combination of cilantro, garlic, and warm spices like coriander and paprika gives these kabobs a delicious kick that’s not too spicy.
- Great for meal prep – These kabobs are easy to make in batches and reheat well, so you can enjoy them throughout the week for lunches or quick dinners.
- Perfect for grilling season – They’re ideal for summer cookouts or any time you want to fire up the grill without the hassle of marinating meat for hours.
What Kind of Ground Turkey Should I Use?
For these kabobs, you’ll want to pick up ground turkey that has a bit of fat content to keep them moist and flavorful on the grill. I’d recommend going with 93/7 or 85/15 ground turkey rather than the super lean 99% fat-free stuff, which can dry out pretty quickly over high heat. The extra fat helps bind the meat together on the skewers and prevents them from falling apart when you flip them. You can find ground turkey in the refrigerated meat section at any grocery store, and both the regular ground turkey and ground turkey breast will work – just check that fat percentage on the label before tossing it in your cart.
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 ground turkey for ground chicken, which will give you a similar texture and flavor. Ground beef or lamb work too, though they’ll make the kabobs richer and a bit heartier.
- Cilantro: Not a cilantro fan? Try using fresh parsley or mint instead. Both add a nice fresh flavor without that soapy taste some people get from cilantro.
- Egg: If you need a binder but don’t have eggs, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes. You can also use a couple tablespoons of plain yogurt or mayonnaise.
- Green chile pepper: Fresh jalapeño, serrano, or even a pinch of red pepper flakes can stand in for green chile. Adjust the amount based on how spicy you like things.
- Spices: Don’t have all the spices? You can use about 1 teaspoon of your favorite spice blend like taco seasoning, curry powder, or garam masala to keep things simple while still getting good flavor.
Watch Out for These Mistakes While Grilling
The biggest mistake with ground turkey kabobs is placing them directly over high heat, which causes the outside to char while the inside stays raw – always use indirect heat and give them the full 25-30 minutes to cook through evenly.
Another common error is making the kabob logs too thick or uneven, so aim for uniform shapes about 1 inch thick to ensure they all reach 165°F at the same time.
To prevent your kabobs from sticking and falling apart on the grill, make sure to oil the grate well and avoid flipping them too early – let them develop a nice crust for about 10 minutes before turning.
If your mixture feels too wet and won’t hold its shape, refrigerate it for 15-20 minutes before forming the logs, which makes them much easier to handle and less likely to fall through the grates.
What to Serve With Grilled Ground Turkey Kabobs?
These turkey kabobs are perfect alongside some fluffy rice pilaf or warm pita bread that you can use to make little wraps. I love serving them with a cool cucumber yogurt sauce or tzatziki for dipping, which balances out the spices really nicely. A simple tomato and onion salad with lemon juice makes a great fresh side, or you could go with grilled vegetables like bell peppers and zucchini if you’re already firing up the grill. For a heartier meal, serve the kabobs over a bed of couscous or quinoa with a squeeze of fresh lemon.
Storage Instructions
Store: Keep your leftover turkey kabobs in an airtight container in the fridge for up to 3 days. They’re great to grab for a quick lunch or dinner, and you can eat them cold or warmed up.
Freeze: These kabobs freeze really well for up to 3 months. Let them cool completely, then wrap each one individually in plastic wrap before placing them all in a freezer bag. This way you can pull out just what you need.
Reheat: Warm them up in the microwave for about 1-2 minutes, or throw them back on the grill or under the broiler for a few minutes to get that nice char again. You can also heat them in a skillet over medium heat until warmed through.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 70-80 g
- Fat: 50-60 g
- Carbohydrates: 15-20 g
Ingredients
- 3 tbsp vegetable oil (I prefer Wesson for a neutral flavor)
- 1 lb ground turkey
- 1 small onion (finely diced into 1/4-inch pieces for better binding)
- 1/4 cup cilantro
- 1 egg (lightly beaten to help bind the kabobs)
- 3 garlic cloves (freshly minced for best flavor)
- 1/4 tsp green chile pepper
- 1/4 tsp ground coriander (I always use McCormick for consistent spice quality)
- 1/4 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1/8 tsp black pepper
- salt
Step 1: Prepare Mise en Place and Prep Ingredients
- 1 small onion
- 3 garlic cloves
- 1 egg
- 1/4 tsp green chile pepper
- 1/4 tsp ground coriander
- 1/4 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1/8 tsp black pepper
Finely dice the onion into 1/4-inch pieces—this small size helps the pieces distribute evenly throughout the turkey mixture and bind better.
Mince the garlic cloves finely and lightly beat the egg in a small bowl.
Measure out all your spices (green chile pepper, coriander, paprika, chili powder, cumin, and black pepper) into a small bowl so they’re ready to go.
I find prepping all ingredients this way prevents the meat from sitting out too long and keeps everything organized.
Step 2: Build the Kabob Mixture
- 1 lb ground turkey
- diced onion from Step 1
- minced garlic from Step 1
- 1/4 cup cilantro
- beaten egg from Step 1
- spice mixture from Step 1
- salt to taste
In a large bowl, combine the ground turkey with the diced onion, minced garlic, finely chopped cilantro, and beaten egg.
Add your pre-measured spice mixture and a generous pinch of salt.
Using your hands, gently mix until just combined—avoid overworking the meat, as this can make the kabobs dense and tough.
The mixture should hold together when squeezed but remain light and tender.
I like to mix with a light hand and stop as soon as everything is evenly distributed.
Step 3: Shape the Kabobs
- turkey mixture from Step 2
Divide the turkey mixture into 12 equal portions.
Using wet hands (this prevents sticking), gently shape each portion into a log or elongated oval about 3-4 inches long.
These logs will hold together better on the grill than patties and will cook more evenly.
Place the shaped kabobs on a parchment-lined tray or plate as you finish shaping them.
Step 4: Preheat Grill and Prepare Cooking Surface
- 3 tbsp vegetable oil
Heat your grill to medium heat (about 375-400°F if using a temperature gauge).
Once hot, lightly brush or wipe the grill grates with a paper towel dipped in vegetable oil to create a non-stick surface.
This step is crucial for preventing the delicate turkey kabobs from sticking and falling apart.
Step 5: Grill the Kabobs
- shaped kabobs from Step 3
Place the shaped turkey kabobs on the oiled grill grates using indirect heat (if using a gas grill, turn off one side; if using charcoal, place kabobs away from the direct flame).
Grill for 25-30 minutes, turning occasionally to ensure even cooking on all sides.
The kabobs are done when they reach an internal temperature of 165°F at the thickest part when checked with an instant-read thermometer.
The exterior should be lightly browned and slightly charred in spots for the best flavor.
Quick Grilled Ground Turkey Kabobs
Ingredients
- 3 tbsp vegetable oil (I prefer Wesson for a neutral flavor)
- 1 lb ground turkey
- 1 small onion (finely diced into 1/4-inch pieces for better binding)
- 1/4 cup cilantro
- 1 egg (lightly beaten to help bind the kabobs)
- 3 garlic cloves (freshly minced for best flavor)
- 1/4 tsp green chile pepper
- 1/4 tsp ground coriander (I always use McCormick for consistent spice quality)
- 1/4 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1/8 tsp black pepper
- salt
Instructions
- Finely dice the onion into 1/4-inch pieces—this small size helps the pieces distribute evenly throughout the turkey mixture and bind better. Mince the garlic cloves finely and lightly beat the egg in a small bowl. Measure out all your spices (green chile pepper, coriander, paprika, chili powder, cumin, and black pepper) into a small bowl so they're ready to go. I find prepping all ingredients this way prevents the meat from sitting out too long and keeps everything organized.
- In a large bowl, combine the ground turkey with the diced onion, minced garlic, finely chopped cilantro, and beaten egg. Add your pre-measured spice mixture and a generous pinch of salt. Using your hands, gently mix until just combined—avoid overworking the meat, as this can make the kabobs dense and tough. The mixture should hold together when squeezed but remain light and tender. I like to mix with a light hand and stop as soon as everything is evenly distributed.
- Divide the turkey mixture into 12 equal portions. Using wet hands (this prevents sticking), gently shape each portion into a log or elongated oval about 3-4 inches long. These logs will hold together better on the grill than patties and will cook more evenly. Place the shaped kabobs on a parchment-lined tray or plate as you finish shaping them.
- Heat your grill to medium heat (about 375-400°F if using a temperature gauge). Once hot, lightly brush or wipe the grill grates with a paper towel dipped in vegetable oil to create a non-stick surface. This step is crucial for preventing the delicate turkey kabobs from sticking and falling apart.
- Place the shaped turkey kabobs on the oiled grill grates using indirect heat (if using a gas grill, turn off one side; if using charcoal, place kabobs away from the direct flame). Grill for 25-30 minutes, turning occasionally to ensure even cooking on all sides. The kabobs are done when they reach an internal temperature of 165°F at the thickest part when checked with an instant-read thermometer. The exterior should be lightly browned and slightly charred in spots for the best flavor.
