Broiled turkey kebabs with grilled tomato and onion
Make your own Mediterranean-style kebabs in the comfort of your own kitchen – no grill or fancy equipment needed.
Let’s face it. There are some fabulous foods out there that we just can’t replicate at home, no matter how hard we try. Like an over-the-top wedding cake, or a perfectly textured souffle. But those mouth-watering kebabs you’ve seen on the grill at your favorite Mediterranean restaurant? You can make those! And you can do it better – use turkey in place of beef, add your favorite chopped herbs, and spice it the way you like it, hot or not so hot. And you don't have to wait till summer or brush the cobwebs off the grill – kebabs are broiler-friendly, too
I nailed these easy kebabs on my first try. Tested ‘em out on a hungry, but picky, teenaged kid I found roaming around the house. They passed muster. Kebabs are gone, kid’s happy, mom’s happy.
- 2 pounds ground turkey
- 2-3 garlic cloves, minced
- 2 tablespoons dried dill or 3 tablespoons fresh chopped dill
- 1 heaping teaspoon salt
- 1/2 teaspoon black pepper
- 1 small onion, finely diced, plus 2 small onions, quartered
- 3 tomatoes, quartered
- Olive oil
Line a sturdy baking pan with parchment paper.
Mix ground turkey with garlic, dill, salt, pepper and diced onions.
Using gloves, form 1”x4” mini logs and place them on baking pan or grill.
Broil 18-20 minutes under high heat.
Coat quartered tomatoes and onions with olive oil, salt and pepper. Broil 4-5 minutes, or until browned at the tips.
Pierce turkey and vegetables with skewers and serve, or serve without skewers over couscous or rice.