North African turkey kebabs

Total Time
24 min
9 min
15 min
You’ll love the hot and spicy flavors, thanks to the hot pepper sauce, cumin, and cinnamon, of these quick-to-fix ground turkey skewers. You get even more depth of flavor with the addition of fresh ginger, lemon juice, and cilantro. To get a head start on this recipe, you can make the cylinders of turkey the day before and refrigerate them, covered, until you’re ready to grill them. Added bonus—the flavors will get a chance to blend and develop this way. Then all it takes is about 15 minutes on the grill and you're ready to serve.


Uncooked extra lean ground turkey breast

1 pound(s)


2 medium clove(s), minced


2 Tbsp, fresh, chopped

Fresh lemon juice

1 Tbsp

Ginger root

2 tsp, fresh, peeled and grated

Ground coriander

1 tsp

Hot pepper sauce

1 tsp

Ground cumin

¾ tsp

Table salt

¾ tsp

Ground cinnamon

¼ tsp


  1. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
  2. Combine the turkey, garlic, cilantro, lemon juice, ginger, coriander, hot pepper sauce, cumin, salt, and cinnamon in a large bowl; mix well. Divide the mixture into 4 equal portions. Roll each portion into a cylinder 5 inches long and 1 1⁄2 inches in diameter. Chill 30 minutes. Insert a skewer, lengthwise, into the center of each cylinder.
  3. Place the kebabs on the grill rack and grill, turning every 3 minutes, until the turkey is cooked through, 12–15 minutes. Yields 1 kebabs per serving.