Description
This recipe was produced by The Culinary Institute of America as an industry service, thanks to the support of the Mushroom Council.
These Middle Eastern-inspired turkey and cremini mushroom kebabs are served with herby grain salad and yogurt tahini sauce. While usually kebabs are made using ground beef, these kababs are made using a blend of ground turkey and mushrooms. The mushrooms boost the nutritional profile of the kebabs, while giving them a succulent texture and umami flavor.
Ingredients
Scale
Turkey and Mushroom Kebabs
- 1 lb. cremini mushrooms, quartered
- olive oil spray as needed
- 2 oz. onion
- 3 ea. garlic cloves, peeled
- 2 oz. bread, any type
- 1 lb. ground turkey
- ¼ cup parsley, chopped
- ¼ cup cilantro, chopped
- 2 Tbsp. mint, chopped
- 2 tsp. sumac
- 1 tsp. cumin, ground
- 1 tsp. smoked paprika
- ½ tsp. ginger
- ½ tsp. cinnamon
- 1 tsp. lemon zest
- 2 tsp. salt
- ½ tsp. black pepper, freshly ground
- 1 ea. egg
- 8 ea. 6 – 8 inch skewers, soaked
- ½ cup pomegranate molasses
Herby Grain Salad
- 2 cups cooked mixed grains, such as farro, barley, buckwheat, quinoa, millet
- 4 oz. cucumber, small dice
- 4 oz. tomato, small dice
- 1 ea. garlic cloves, mashed to a paste
- ½ cup flat leaf parsley, chopped
- ¼ cup mint, chopped
- ¼ cup dill, chopped
- 4 ea. scallions, sliced
- 3 Tbsp. lemon juice
- 3 Tbsp. extra virgin olive oil
- Salt to taste
- Ground black pepper to taste
Yogurt Tahini Sauce
- 8 oz. greek yogurt
- 2 oz. tahini
- 1 Tbsp. lemon juice
- Salt to taste
To Assemble:
- Olive oil spray as needed
- Flatbread as needed
Instructions
- For the Turkey and Mushroom Kebabs: Heat the oven to 425℉. Line a sheet pan with foil.
- Place the quartered cremini mushrooms on the sheet pan and spray with olive oil. Roast in the oven for 15 – 20 minutes or until they are cooked and dry. Allow to cool.
- In a food processor, grind the bread, the mushrooms, the onion and garlic, placing each ingredient into the same large bowl. Stir together.
- Add the ground turkey, herbs, spices, lemon zest, salt, pepper, and egg. Mix well. Cook a small sample piece. Taste to adjust the seasoning as needed.
- Divide the mixture into 3 oz. balls and shape around a skewer into long ovals. Place on a parchment-lined sheet pan. Refrigerate for at least 30 minutes and up to one day in advance.
- For the Herby Grain Salad: Mix together all ingredients for the grain salad and refrigerate until ready to serve.
- For the Yogurt Tahini Sauce: Mix all ingredients for the yogurt tahini sauce and refrigerate until ready to serve.
- For the kebabs: Heat an oven to 400℉. Line a sheet pan with foil.
- Place the kebabs on the sheet pan and spray with olive oil. Cook in the oven for 6 minutes to set.
- Grill the kebabs on a char grill or grill pan to achieve nice marks, brushing with pomegranate molasses throughout the grilling process.
- To serve: Spoon some of the yogurt tahini sauce on 4 plates. Top with the grain salad, kebabs, and warm flatbread.