5 Best Skewer Recipes

By Leite's Culinaria

Ingredients

3 pounds boneless turkey (white or dark meat) (cut into 1 1/2-inch (8-cm) chunks)
2 (7-ounce) onions (grated)
1/4 cup cider vinegar (rice vinegar, white wine vinegar, or verjuice)
1 tablespoon ground sumac
1/4 cup extra-virgin olive oil or mild vegetable oil
Sea salt
3 cups peeled Persian or English cucumbers (cut in 1/2-inch (6-mm) cubes)
3/4 teaspoon dried mint or 1 tablespoon torn fresh mint leaves
1 1/2 teaspoons ground sumac
1/4 teaspoon sea salt (or more to taste)
Cooked rice
Assorted chopped fresh herbs (such as basil, cilantro, mint, or parsley)

Prep Time15mins
Cook Time15mins
Servings6

Instructions

Make the turkey kebabs

At least 3 hours before you want to grill, pat the turkey dry. In a large bowl, combine the turkey, onion, vinegar or verjuice, and 1 teaspoon sumac and stir to fully coat the turkey.

Cover and refrigerate for at least 2 hours and up to 5 hours.

About 30 minutes before you want to grill, remove the turkey from the fridge. Preheat a charcoal or gas grill over medium heat to about 400°F (204°C).

Slide the turkey pieces onto skewers, leaving ample space between each piece. Discard the marinade. Lightly brush with oil and sprinkle with a little salt.

Grill the skewers, turning frequently, until the turkey is lightly browned and cooked through, about 15 minutes. Partway through cooking, sprinkle with 2 teaspoons sumac and another generous sprinkle of salt.