Turkey Seekh Kebabs with Masala Peas
- 20 mintotal time
- $2.24£1.20a serving
- 387319calories
- 3135 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Spiced turkey kebabs with mint and green chili, air-fried, with turmeric peas and lime-dressed onions.
Ingredients
Serves 4.
- ¼ bunch mint
- 1 jalapeño, finely chopped
- 1 lb ground turkey
- 3 cups frozen peas
- 1 red onion, thinly sliced
- 2 limes
- 1 tsp garlic powder
- ½ tsp ground ginger
- 2 tsp garam masala
- 1 tsp ground coriander
- 3 tbsp vegetable oil
- 1 tsp ground cumin
- ¼ tsp ground turmeric
- salt, to taste
Check the label: celery. Always read the labels if you cook for someone with an allergy.
Method
- Heat the air fryer to 400°F. Pick the leaves from the mint, keep a handful whole and finely chop the rest.
- Mix the ground turkey with the chopped mint, the jalapeño, garlic powder, ground ginger, garam masala, ground coriander, 1 teaspoon of salt and 1 tablespoon of the vegetable oil. With wet hands, shape into 8 flat, palm-length kebabs and put them on a plate, then wash your hands after handling the raw meat. Using tongs, lay them in the air fryer basket in a single layer, with a little space between them.
- Air-fry for 10–12 minutes, turning halfway with tongs, until browned and cooked through with no pink inside (165°F). No air fryer, or a basket that can't hold all 8 in a single layer: bake on an oiled baking tray at 425°F for 15–18 minutes.
- Meanwhile, heat the rest of the oil in a frying pan on medium heat, stir in the ground cumin and turmeric for 30 seconds, then add the peas and 3 tablespoons of water and cook for 4–5 minutes, stirring, until steaming hot. Season with salt. Toss the red onion with the juice of 1 lime, the whole mint leaves and a pinch of salt.
- Using clean tongs, serve the kebabs with the masala peas, the minty onions and the second lime in wedges.
Leftovers: The cooked kebabs keep in the fridge for 2 days or the freezer for 3 months; reheat until piping hot.
Ingredients
Serves 4.
- ¼ mint (pack)
- 1 green chilli, finely chopped
- 500 g turkey mince
- 400 g frozen peas
- 1 red onion, thinly sliced
- 2 limes
- 1 tsp garlic granules
- ½ tsp ground ginger
- 2 tsp garam masala
- 1 tsp ground coriander
- 3 tbsp vegetable oil
- 1 tsp ground cumin
- ¼ tsp ground turmeric
- salt, to taste
Check the label: celery. Always read the labels if you cook for someone with an allergy.
Method
- Heat the air fryer to 200°C. Pick the leaves from the mint, keep a handful whole and finely chop the rest.
- Mix the turkey mince with the chopped mint, the chilli, garlic granules, ground ginger, garam masala, ground coriander, 1 teaspoon of salt and 1 tablespoon of the vegetable oil. With wet hands, shape into 8 flat, palm-length kebabs and put them on a plate, then wash your hands after handling the raw meat. Using tongs, lay them in the air fryer basket in a single layer, with a little space between them.
- Air-fry for 10–12 minutes, turning halfway with tongs, until browned and cooked through with no pink inside (74°C). No air fryer, or a basket that can't hold all 8 in a single layer: bake on an oiled baking tray at 220°C (200°C fan) for 15–18 minutes.
- Meanwhile, heat the rest of the oil in a frying pan on medium heat, stir in the ground cumin and turmeric for 30 seconds, then add the peas and 3 tablespoons of water and cook for 4–5 minutes, stirring, until steaming hot. Season with salt. Toss the red onion with the juice of 1 lime, the whole mint leaves and a pinch of salt.
- Using clean tongs, serve the kebabs with the masala peas, the minty onions and the second lime in wedges.
Leftovers: The cooked kebabs keep in the fridge for 2 days or the freezer for 3 months; reheat until piping hot.
Nutrition per serving
| Calories | 387 |
|---|---|
| Protein | 31 g |
| Carbohydrate | 22 g |
| Fat | 21 g |
| Fiber | 7 g |
| Sodium | 185 mg |
| Calories | 319 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 16 g |
| Fat | 14 g |
| Fibre | 8 g |
| Sodium | 93 mg |
Worked out from the ingredients, 303 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.24 a serving in the US (range $1.71–$2.97) and £1.20 in the UK (range £0.92–£1.59). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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