Curry Turkey Kebabs with Tomato Chutney

6 Servings


1 Tbsp
olive oil
1 tsp
yellow mustard seeds
1 tsp
fennel seeds
1 tsp
coriander seeds
1 tsp
cumin seeds
2 Tbsp
garlic (minced & divided)
1/2 cup
red onion (diced small)
large yellow, red or green bell pepper (diced small)
2 cup
Kawamata vine ripened tomatoes, chopped (or grape tomatoes, halved)
2 Tbsp
2 Tbsp
rice wine vinegar
1 1/2 tsp
salt (divided)
1/2 tsp
black pepper (divided)
2 cup
cilantro (roughly chopped & divided)
non-stick cooking spray
1 1/2 lb
lean ground turkey
2 Tbsp
mild curry powder
2 tsp
Sriracha (optional)
1 cup
hot dog buns
Cooking Time:
45 min


To make chutney, place a medium size sauce pan over medium-high heat and add olive oil, mustard, fennel, coriander and cumin seeds. Toast for 1 to 2 minutes or until the seeds start to pop in the pan. Add 1 tbsp. garlic, red onion, bell pepper, tomatoes, sugar, rice wine vinegar, ½ tsp. salt and ¼ tsp. pepper into the pan.  Reduce for about 10 to 12 minutes, until consistency thickens. Remove from heat. Once chutney cools, add 1 cup cilantro, mix well and set aside.

To make the turkey kebabs, preheat oven to 450°. Place ground turkey, 1 tbsp. garlic, curry powder, 1 cup cilantro, Sriracha (optional), egg, panko, 1 tsp. salt and ¼ tsp. pepper into a large bowl and mix well. Form the meat into 12 hot dog shaped kebabs and place onto a baking sheet, prepped with non-stick cooking spray. Transfer kebabs into the oven and cook for 12 to 14  minutes or until cooked through.

To assemble, add one kebab into each hot dog bun and top with chutney. Enjoy these delicious turkey kebab sandwiches with a side of salad or fresh fruit for a healthy meal.

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