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Tender Grilled Turkey Kebabs

Comes out perfect—tender, juicy, and full of flavor! These grilled turkey kebabs aren't hard to make. The turkey turns out juicy and tender thanks to a marinade with plenty of components that keep the meat soft and flavorful. The recipe also calls for turkey thighs, which are much more tender than other parts of the bird.

LyudmilaAuthor avatar
Recipe author
Soft turkey kebab on the grill
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 53 % 16 g
Fats 33 % 10 g
Carbohydrates 13 % 4 g
168 kcal
GI: 100 / 0 / 0
  • We'll make these kebabs in three stages. First, the marinade that keeps the meat soft and juicy. Second, prepping and marinating the meat. Third, grilling it. The second stage takes the longest, but it's what guarantees a great result. Let's get started! Stage 1 – Make the marinade. Pour the olive oil into a small bowl, then add the balsamic vinegar and soy sauce, and mix well. Add the Dijon mustard and Italian herbs, and the ground pepper (a five-pepper blend is ideal). Seal the bowl tightly with a lid and shake until everything is fully combined. The marinade is ready. Stage 2 – Prep and marinate the turkey. Rinse the turkey thighs, pat them dry with paper towels, and lay them on a cutting board. Cut the turkey into large, evenly sized pieces and put them in a big container. Peel the onion, rinse it in cold water, and pat dry. Chop it finely, put it in a sieve, and squeeze out the juice. Add the onion to the turkey and mix well, rubbing the onion into the meat. Pour the marinade over the turkey, stir well, cover tightly, and chill for 2–2.5 hours. Stage 3 – Grill! Get the grill going ahead of time. When the coals are nearly ready, take out the marinated meat. Thread the turkey pieces onto skewers and grill over the hot coals until done, turning them so they brown evenly on all sides. When the meat is almost done, scatter finely chopped fresh dill over it. Keep it on the grill a few more minutes, then transfer to a large platter. The tasty, juicy turkey kebabs are ready—best enjoyed hot!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Dill greens - 38  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Olive oil - 913  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Dijon mustard - 143  kcal/100g
  • A mixture of ground peppers - 255  kcal/100g
  • Turkey thigh - 144  kcal/100g
  • Italian herbs blend - 259  kcal/100g

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