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.