Turkey Skewers
Turkey is leaner than chicken, which makes it far easier to dry out over coals — yogurt with mustard is the fix, holding moisture in while still browning. Use thigh fillet rather than breast: the extra fat is what keeps the skewers succulent. Three hours in the marinade is enough, longer is simply convenient.
- Prep
- 20 min
- Cook
- 15 min
- Rest
- 3 h
- Total
- 3 h 35 min
- Servings
- 5
- Level
- Easy
- Per serving
- 330 kcal
Ingredients
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What to use instead
No yogurt? Use kefir or buttermilk with a spoon of oil — the marinade is thinner but the meat stays just as juicy.
Makes: 5 skewers
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Cut the turkey
Cut the thigh fillet into roughly 4 cm cubes. Smaller pieces dry out over coals within minutes, so err on the larger side.
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Step 2: Mix the marinade
Combine yogurt, mustard, lemon juice and zest, crushed garlic, thyme and paprika. Add the pepper and the salt now — yogurt holds the juices in even once the meat is salted.
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Step 3: Marinate
Work the marinade into the turkey with your hands so every piece is coated. Cover and refrigerate for at least 3 hours.
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Step 4: Prepare the onion
Slice the onions into 1.5 cm rings and separate them carefully — thinner rings fall apart on the skewer.
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Step 5: Thread the skewers
Alternate meat with onion rings, without packing them tight. Wipe off excess yogurt: anything that drips burns and turns bitter.
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Step 6: Grill
The coals should be ashed over, with no flames. Keep the skewers 12–15 cm above the heat and turn every 3 minutes, 13–15 minutes in total.
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Step 7: Check
Cut into the thickest piece: the meat should be evenly pale and the juices clear. Turkey cooks faster than chicken, so don't wander off.
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Step 8: Serve
Move to a board, rest under foil for 5 minutes and scatter with parsley. Serve the lemon alongside so everyone squeezes their own.
Tips & variations
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Tip
If you use breast, cut the cubes larger and cut the grilling to 10 minutes — it dries out almost instantly.
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Variation
Fresh rosemary works well instead of thyme: drop one sprig straight into the marinade and discard it before threading.
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Swap
No yogurt? Use kefir or buttermilk with a spoon of oil — the marinade is thinner but the meat stays just as juicy.
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Storage
Marinated turkey keeps a full day in the fridge, and leftover skewers are good cold the next day in a salad.
Nutrition
| 1 serving | Whole dish 5 servings | |
|---|---|---|
| Energy | 330 kcal | 1,650 kcal |
| Protein | 44 g | 220 g |
| Fat | 12 g | 60 g |
| Carbohydrates | 7 g | 35 g |
Approximate values calculated from standard ingredient data.
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