Greek Style Turkey Kebabs
Here's a healthy BBQ recipe - or grill if it rains - Greek Style Turkey Kebabs. Healthy, low fat turkey breast marinated in lemon, garlic and oregano served with a Greek salad and pitta bread. If you shut your eyes tight you'll feel like you're on holiday.
My kids love these kebabs served with pitta or rice and veggies all year round. I think they like eating meat from sticks and feeling like a caveman! The turkey tastes delicious. Marinade it overnight to enhance the flavour.
Greek Style Turkey Kebabs
- Serves: 4
- Time: 30 mins prep + 15 mins cooking
- Cost: £2.28 per serving
- Calories: 535 per serving
Ingredients:
For the turkey kebabs:
- 800g mini turkey breast fillets, cut into 2.5cm pieces
- Juice 1 lemon
- 1 clove garlic, crushed
- 1 tsp dried oregano
- Salt and pepper to taste
- 8 skewers
For the Greek salad:
- 1 cucumber, peeled, de-seeded and diced
- 300g cherry tomatoes, halved
- 1 small red onion, finely sliced
- 100g feta cheese, cubed
- Handful of Kalamata olives or black olives
- Small bunch chopped mint (optional)
- Dressing: 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried oregano, salt & pepper to taste
To serve:
- Warm pitta bread
- Tzatziki
- Lemon wedges
Instructions:
- To make the kebabs, place the diced turkey, lemon, garlic, oregano and salt and pepper in a bowl. Mix well and leave to marinade for at least half an hour, preferably overnight.
- To make the Greek salad, combine the cucumber, tomatoes, onion, feta, olives and mint in a bowl. Just before serving, toss the salad in the dressing.
- Thread the marinated turkey onto the skewers. Cook under a hot grill or on a BBQ for around 7-8 minutes on each side until cooked through.
- Serve the turkey kebabs and Greek salad with warm pittas, tzatziki and lemon wedges to squeeze over the turkey.
