WEEKDAYS 1e|12c|p

Harjeev's Turkey Kebabs with Green Chili Chutney

Harjeev Bhalla
Servings: 6
2+ hr

These delicious turkey kebabs will be the hit of your next BBQ!

  • Ingredients
  • step-by-step directions
Harjeev's Turkey Kebabs with Green Chili Chutney
  • 1 1/2 - 2 pounds ground turkey
  • 4-5 garlic cloves (grated)
  • 1 small knob ginger (grated)
  • 1 red onion (minced)
  • 1 tablespoon tumeric
  • 1 tablespoon shish kabab masala (shan brand if possible)
  • 1-2 tablespoons cilantro (chopped)
  • 1 tablespoon chili powder
  • 1 tablespoon cornstarch
  • 3-4 green serrano chilis (minced)
  • 1/4 cup lemon juice
  • 1 egg (lightly beaten)
  • 1 slice white bread (or bread crumbs)
  • salt
  • pepper
  • 1/4 cup oil
  • 10 wooden or metal skewers (for wood, dampen 1 hour ahead of assembly)
For Green Chili Chutney
  • 3-4 green serrano chilis (stems removed)
  • 2 jalapenos (stems removed)
  • 1 bunch cilantro (leaves only)
  • 1/2 cup plain yogurt
  • 1-2 tablespoons water (for desired consistency)
  • 2 teaspoons salt (to taste)
  • Dry the turkey, being sure to eliminate excess water. Add the dried turkey to a large bowl. Add the garlic, ginger, onion, turmeric, kebab masala, cilantro, chili pepper, cornstarch, green chilies, salt/pepper, lemon juice and oil. Mix to combine. Add the egg and bread, breaking up into small pieces. Stir to combine. Let mixture sit in the fridge and marinate for 4 to 5 hours.
  • Preheat grill to medium-high heat.
  • To assemble, place some of the turkey mixture around the soaked skewers to form small patties. Place the kebabs on the preheated grill and cook 8-10 minutes until cooked through, rotating the kebabs to evenly brown.
  • For Green Chili Chutney: in a food processor, blend all ingredients until smooth. Season with salt to taste. The consistency should be loose enough to drizzle. Serve the chutney in dish or slightly drizzle over the kebabs.
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