Moroccan turkey kebabs


  1. Mix all the ingredients really well, then mould about 100g each into 10cm long sausages.
  2. Chill well.
  3. Heat a non stick frying pan and add the 2 tbsp of oil.
  4. Add the kebabs and cook gently for 6-8 mins, turning occasionally to brown nicely.
  5. You may have to cook in 2 batches.
  6. 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.
  • Recipe copyright Phil Vickery
  • There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.



Forget an unhealthy takeaway, make your own delicious kebabs at home!


400g (14oz) British 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
2 tsp salt
2-4 tbsp olive oil
To serve:
4 large pitta breads
¼ chopped Iceberg lettuce
200g (7oz) thick natural yoghourt
4 tbsp chopped coriander
2 tbsp runny honey


Time: 15 mins
Serves: 4
Nutrition: n/a