Turkey Kebabs (Rolls or Sliders)

 With Thanksgiving around the corner, I thought of posting my favorite turkey kebab recipe. A staple at our house and made at least once a week, what’s really nice about these kebabs is that they can be made ahead of time and frozen for a quick, tasty snack during the week. Served with home-made green chutney, they are the perfect choice for a more filling appetizer for parties. My mother-in-law first tried these delicious kebabs at a friend’s place and was struck by the simplicity of the recipe.

You can also wrap 2 or 3 kebabs in a soft tortilla, add a mixture of green chutney and yogurt and a few chopped onions (optional) and serve for dinner. You could make sliders (mini burgers) too and serve them with grilled onions and ketchup or a Russian dressing. For Russian dressing, simply mix half portion of mayonnaise and half portion of ketchup.

I like to use Jennie-o brand with 7% fat. You could use the absolute fat free but they turn out a little dry. The fat moistens them up a bit. A staple in my husband’s office “dabba” (lunch-box).


  • 1 packet of Jennie-O turkey
  • 1 potato, peeled, boiled and mashed
  • 1 1/2 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 onion finely chopped, approximately 1 cup
  • 1/2 cup finely chopped cilantro
  • 2-3 green chillies finely chopped
  • 1 egg
  • 1 teaspoon garam masala powder
  • salt for taste
  • oil for frying


 Mix all ingredients in a big plate or bowl. Add salt to taste.

Heat oil in a pan. With your hands, lightly roll the mixture into 2 inch round balls or scoop the mixture in a 1 1/4 inch ice cream scoop for a more uniform look. This way they will also brown and cook evenly.

Scoop the kebab and shape into rounds in the palms of your hands and flatten them like a patti and put it a the hot oil.

Cook on medium heat on each side till cooked and browned. This will take 7-8 minutes per side.

Rotate the kebabs on the sides till fully cooked.

After frying remove on a paper towel. 

 With Tortilla: Heat the  tortilla on the gas.

 Put 3-4 kebabs in and add  yogurt sauce. Roll and serve.

 Green Yogurt Dressing:

1 tablespoon green chutney ( home made or store bought)

2 tablespoons yogurt

1 tablespoon sugar

1/4 teaspoon salt

Mix well with a spoon. Ready.

If  you don’t have green chutney, simply beat 2 tablespoons of plain yogurt and add 1 teaspoon sugar, salt to taste, 1 teaspoon finely chopped cilantro and 1 green chilly. Mix, add to the tortilla and roll.


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