Turkey Shish Kebab

Course : Lunch/Dinner | Cuisine: Turkish | Servings : 2 persons | Cook Time : 30 minutes

Shish kebab, a culinary treasure with roots in the Ottoman Empire, has travelled through time to become a beloved dish across the Middle East, South Asia, and beyond. The term “shish” translates to “skewer” in Turkish, and “kebab” refers to grilled or roasted meat, symbolising the essence of this dish: beautifully marinated meat, cooked to perfection on skewers over an open flame.

Traditionally, lamb or mutton was the meat of choice for shish kebabs, but over time, the recipe has evolved to include chicken, beef, and now turkey. Turkey, especially halal turkey, is a brilliant choice for shish kebabs during Ramadan, as it offers a lean, protein-packed alternative that’s both delicious and nourishing after a day of fasting.

The magic of shish kebabs lies in their spices. A blend of cumin, paprika, turmeric, cinnamon, and coriander creates a flavour profile that is smoky, earthy, and slightly sweet, awakening your senses and satisfying your palate. These kebabs are quick to prepare, making them ideal for a time-sensitive Iftar meal. Marinate the meat during the day, and by the time you’re ready to break your fast, you can cook the kebabs in just minutes on a grill, pan, or barbecue.

At Riverside Foods, we’ve elevated this traditional dish by using halal-certified cubed turkey breast fillets. Turkey absorbs the marinade beautifully, resulting in tender, flavourful bites that pair perfectly with warm flatbreads, fresh salad, and yoghurt-based sauces.

Shish kebabs are not only a convenient and hearty Iftar option but also a reminder of the shared heritage and unity that Ramadan brings. Their simplicity, versatility, and rich history make them a delightful addition to any Ramadan menu.

This recipe represents a serving suggestion, as the product does not come on skewers.

Ingredients

  • 500g Riverside turkey breast fillets, diced or 500g Riverside turkey thigh, diced
  • 6 skewers
  • 3 tablespoons plain yoghurt (optional for extra tenderness)
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika (sweet or smoked, as preferred)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 2 garlic cloves, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon tomato paste

For Serving:

  • Warm flatbreads or pita
  • A fresh salad (tomatoes, cucumber, red onion, and parsley)
  • Garlic yoghurt or tahini sauce

Method

  1. Prepare the Marinade: In a large bowl, combine the yoghurt (if using), olive oil, spices (cumin, paprika, coriander, turmeric, and cinnamon), garlic, lemon juice, salt, pepper, and tomato paste. Mix thoroughly to create a rich marinade.
  2. Marinate the Turkey: Add the cubed turkey to the marinade, ensuring every piece is well coated. Cover and refrigerate for at least 1 hour (or overnight for maximum flavour).
  3. Skewer the Turkey: Soak wooden skewers in water for 30 minutes to prevent burning. Thread the marinated turkey cubes onto the skewers, leaving a small gap between each piece for even cooking.
  4. Cook the Kebabs: Preheat a grill, griddle pan, or barbecue to medium-high heat. Cook the skewers for 10-12 minutes, turning occasionally, until the turkey is cooked through and slightly charred on the edges.
  5. Serve: Lay the kebabs on warm flatbreads or pita. Serve with a side of fresh salad and a drizzle of garlic yoghurt or tahini sauce.
Shish Taouk chicken skewers with spices, fresh veggies, halal Ramadan meal

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