Moroccan Turkey Kebabs

Moroccan turkey kebabs with honey and coriander in pitta bread. A great choice for lunch, dinner or even alfresco dining.

  • Serves: 4
  • Preparation time:
  • Cooking time:


Mix all the kebab ingredients really well (except for the olive oil) then mould into 8 x 10cm long sausages.

Chill well.

Heat a non stick frying pan and add the 2 tbsp of oil.

Add the kebabs and cook gently for 6-8 minutes, turning occasionally to brown nicely.

You may have to cook in 2 batches, adding a little extra oil if necessary.

Once cooked keep warm, then serve in the pitta bread with chopped lettuce, a spoon of yoghourt, drizzle of honey and a little fresh coriander.

Copyright Phil Vickery


  • 500g turkey thigh mince
  • 2 tbsp chopped coriander
  • 2 cloves garlic crushed
  • 10 baby spring onions, finely chopped
  • 2 tsp finely chopped fresh ginger
  • 1 tsp ground cumin
  • 1 tsp cracked black pepper
  • ½ tsp dried red chilli
  • ½ medium egg white, lightly beaten
  • ½ tsp salt
  • 2-4 tbsp olive oil

To serve

  • 4 pitta large breads
  • ¼ chopped Iceberg lettuce
  • 200g thick natural yoghourt
  • 4 tbsp chopped coriander
  • 2 tbsp runny honey
Star Rating Votes:3583

Nutritional values per portion

Energy 420Kcals
Protein 33.7g
Total Fat 14.1g
Saturated Fat 3.3g
Carbs 42.9g
Sugars 13.9g
Salt 1.7g
Fibre 1.8g