These are ground turkey kabobs seasoned with fresh cilantro, green chilli, garlic, ginger, cumin, and bound with eggs and almond meal. They cook in about 10 minutes on a grill, in a pan, or in the oven, which makes them a realistic weeknight option when you need to feed several people without a lot of fuss. The spice level is noticeable but not aggressive, and the almond meal keeps the turkey from drying out the way lean ground meat often does.
Why this recipe works
Two things matter most here. First, almond meal does double duty — it binds the mixture and holds onto moisture, which is the main challenge with ground turkey breast. Without it, lean turkey kabobs tend to go dry and crumbly before they’re fully cooked to the required 165°F (74°C). Second, the aromatics — garlic, ginger, and green chilli — are mixed directly into the raw meat rather than added as a sauce, so the heat and fragrance cook into every bite instead of sitting on the surface. That’s what makes these satisfying enough to stand on their own without a dipping sauce.
Shopping notes
- Ground turkey breast: Look specifically for ground turkey breast, not plain ground turkey. Standard ground turkey often includes dark meat and skin, which changes the fat content and texture significantly.
- Almond meal vs. almond flour: Almond meal (made from unpeeled almonds) works better here than fine almond flour — it gives a slightly coarser texture that holds together on a skewer or in a pan. Either works in a pinch, but the meal is the better call.
- Green chillies: Serrano or jalapeño both work. Serranos run hotter; jalapeños are milder. Remove the seeds if you’re cooking for kids or anyone heat-sensitive.
- Fresh cilantro: Dried cilantro is not a substitute — the flavour is completely different. If cilantro is genuinely unavailable, flat-leaf parsley keeps the green colour and freshness without the citrus note.
Mistakes to avoid
- Overworking the mixture: Mix just until everything is combined. Kneading ground turkey like bread dough develops the proteins and produces a dense, rubbery kabob. Stir it, don’t work it.
- Skipping the chill: If the mixture feels soft or sticky after mixing, refrigerate it for 20–30 minutes before shaping. Cold meat holds its shape on a skewer far better than room-temperature meat, and it’s less likely to fall apart when it hits a hot surface.
- Crowding the pan or grill: Leave space between each kabob. Crowding drops the surface temperature and causes the meat to steam rather than sear. Cook in batches if needed — a proper sear is what builds flavour on the outside.
- Pulling them too early: Ground poultry must reach 165°F (74°C) at the center. Don’t rely on colour alone — turkey can look cooked through while still being undercooked inside. Use an instant-read thermometer, especially with thicker shapes.
- Using wet hands to shape skewers: Lightly oiled hands grip the mixture better than wet hands and prevent the meat from sticking to your palms while you form the kabobs around the skewer.
Leftovers and meal prep
Cooked kabobs keep in the fridge for up to 3 days in a sealed container. They reheat well in a dry skillet over medium heat for 3–4 minutes, turning once — skip the microwave if you can, since it tends to make lean turkey rubbery. For freezing, freeze the raw shaped kabobs on a lined tray until solid, then transfer to a freezer bag; they’ll keep for up to 2 months. Cook from frozen in the oven at 375°F (190°C) for about 25 minutes, checking that the center hits 165°F (74°C). The cooked kabobs also break apart easily into wraps or rice bowls the next day, which makes them worth doubling the batch on the first cook.
Flavourful Cilantro and Chilli Turkey Kabobs
Ingredients
- 1 pound turkey
½ inch ginger - chopped
½ bunch cilantro - chopped
2 cloves garlic - chopped
½ teaspoon cumin
2 medium green chilis (green chilli in British English)
2 stalks green onions - chopped
2 medium eggs
½ cup almond meal
1 pinch salt
1 pinch ground black pepper
Instructions
- Combine everything but the turkey, eggs, and almond meal in a food processor.
- Blend until combined. Taste for salt.
- Combine with turkey, eggs, and almond meal.
- Refrigerate for 30 minutes or overnight.
- Form into patties or onto skewers.
- Grill on all sides (about 15 minutes) until cooked through.
Nutrition
Your questions, answered
Can I use wooden skewers, and do I need to soak them?
Yes, soak wooden skewers in water for at least 30 minutes before grilling or they’ll scorch before the meat is done. If you’re pan-frying or baking, soaking is less critical but still a good habit.
Can I make these without eggs?
You can, but the kabobs will be more fragile. A tablespoon of tahini or an extra tablespoon of almond meal per egg can help compensate, though the texture won’t be quite as cohesive. Handle them gently when flipping.
How do I know when the kabobs are actually cooked through?
Use an instant-read thermometer — the center needs to reach 165°F (74°C) for ground turkey. Color is not reliable; turkey can turn white or grey on the outside while the interior is still underdone.
What can I serve these with to make a full meal?
Flatbread, rice, or a simple cucumber and tomato salad all work well and come together while the kabobs cook. A plain yogurt sauce on the side takes about two minutes to put together and handles the heat from the chilli for anyone who needs it.
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- Pistachio Lamb Kebab Perfection
- Lamb Satay Fusion Skewers
- Golden Turkey Empanadas
- Fiery Lamb Churrasco Patties
