Turkey and Mushroom Kebabs with Herby Grain Salad and Yogurt Tahini Sauce

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.

 
 

Yield: Serves 4

Method

  1. For the Turkey and Mushroom Kebabs: Heat the oven to 425℉. Line a sheet pan with foil.

  2. 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.

  3. In a food processor, grind the bread, the mushrooms, the onion and garlic, placing each ingredient into the same large bowl. Stir together.

  4. 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.

  5. 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.

  6. For the Herby Grain Salad: Mix together all ingredients for the grain salad and refrigerate until ready to serve.

  7. For the Yogurt Tahini Sauce: Mix all ingredients for the yogurt tahini sauce and refrigerate until ready to serve.

  8. For the kebabs: Heat an oven to 400℉. Line a sheet pan with foil.

  9. Place the kebabs on the sheet pan and spray with olive oil. Cook in the oven for 6 minutes to set.

  10. Grill the kebabs on a char grill or grill pan to achieve nice marks, brushing with pomegranate molasses throughout the grilling process.

  11. To serve: Spoon some of the yogurt tahini sauce on 4 plates. Top with the grain salad, kebabs, and warm flatbread.

Ingredients

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

 

Olive oil spray as needed

Flatbread as needed

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the Mushroom Council.