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Garlicky Harissa & Lime Turkey Kabobs

These flavor-forward kabobs will be your latest grilling obsession. Harissa packs a fiery punch leveled out with tangy greek yogurt & refreshing lime. Serve with grilled pita bread & a fresh salad for a complete meal.

Turkey Kabobs Recipe
  • 3-4 Servings
  • 10 mins Prep Time
  • 25 mins Total Time


  • 1 package Turkey Breast Tenderloins
  • ½ c plain greek yogurt
  • ¼ c harissa paste
  • 1 tsp ground cumin
  • ¼ cup lime juice
  • 2 tbsp garlic puree
  • Fresh mint, for garnish
  • 1 tsp black pepper
  • ½ tsp salt

For citrusy yogurt sauce

  • ½ c greek yogurt
  • 2 tbsp fresh mint, finely chopped
  • 2 tbsp olive oil
  • 2-3 tbsp lime juice
  • Salt, to taste

Kasim Hardaway

  • Step 1

    For citrusy yogurt sauce, in a mixing bowl, whisk together yogurt, mint, olive oil, lime juice & ½ teaspoon salt. For a thinner consistency add water in 1 tablespoon increments. Stir. Add additional salt & lime to taste. Refrigerate until ready to use.
  • Step 2

    For turkey kabobs, in a bowl, combine yogurt, harissa paste, cumin, lime juice, garlic, salt & pepper. Add cubed turkey & toss to evenly coat. Cover bowl & refrigerate for 4 hours up to overnight. Remove turkey from refrigerator 30 minutes prior to grilling. As it comes to room temperature, preheat grill.
  • Step 3

    Thread turkey cubes onto skewers & grill for 12-14 minutes, turning occasionally, until well browned on all sides. The turkey’s internal temperature should read 165°F. Remove & rest for 10 minutes. Garnish with fresh mint. Serve with grilled pita, your favorite salad & citrusy yogurt sauce.

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