Turkey kebabs with carrot-snap pea salad and lemon couscous

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turkey kebabs with carrot-snap pea salad and lemon couscous

Family Menu

Turkey kebabs with carrot-snap pea salad and lemon couscous

Dairy-Free, Soy-Free, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

25–35 Minutes

This quick and easy dinner (or lunch) combines two Middle Eastern classics, kebabs and couscous, with a snappy tahini-dressed salad. For a paleo-strict version, skip the couscous.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 wedge preserved lemon
  • 2 lemons
  • 1 cup couscous
  • 1¼ pounds ground turkey
  • Fresh cilantro
  • Fresh flat-leaf parsley
  • Kebab spice blend (baharat - sumac - cumin - coriander)
  • Wooden skewers
  • 3 or 4 carrots
  • ¼ pound sugar snap peas
  • Sunbasket tahini dressing (tahini - fresh garlic - lemon juice - salt)
  • 1 teaspoon sumac
  • ½ teaspoon Marash chile flakes (optional)

Nutrition per serving

Calories 430, Total Fat 29g (37% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 460mg (20% DV), Total Carb. 14g (5% DV), Fiber 4g (14% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains: Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the couscous

In a tall glass or wide bowl, soak skewers in water while you prepare the couscous.
  • Remove any pulp from the preserved lemon; finely chop the peel.
  • Juice 1 lemon.
  • Cut the other lemon into wedges for garnish.
In a medium sauce pot, bring 1½ cups lightly salted water with 1 tablespoon butter, if using, to a boil. Stir in the couscous, preserved lemon, and lemon juice. Remove from the heat, cover, and let stand until the couscous is tender and all of the liquid has been absorbed, 10 to 12 minutes. Fluff with a fork.
While the couscous cooks, prepare and cook the kebabs.


Make the turkey kebabs

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
  • Coarsely chop the cilantro; set aside half for the salad.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for the salad.
In a medium bowl, combine the ground turkey, half each of the cilantro and parsley, and the kebab spice blend. Season generously with salt and pepper and mix until just combined. Using wet hands, form the mixture into 8 ovals; thread each onto a wooden skewer.


Cook the kebabs

In a large grill pan or frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the kebabs and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Add more oil between batches if needed. Transfer to a plate.
While the kebabs cook, make the salad.


Prepare the salad

  • Scrub or peel the carrots and trim off the tops; using a peeler, cut the carrots into thin ribbons.
  • Thinly slice the sugar snap peas lengthwise.
In a medium bowl, combine half the tahini dressing with 1 to 2 teaspoons oil. Set aside the remaining dressing for serving.
To the bowl with the tahini dressing, add the carrots and as many snap peas as you like. Add the sumac and the remaining cilantro and parsley; toss well to coat. Season to taste with salt and pepper.


Set out the kebabs, couscous, carrot-snap pea salad, lemon wedges, Marash chile flakes, and the remaining tahini dressing. Invite everyone to assemble their own plates, and encourage them to sprinkle the kebabs, tahini dressing, and couscous with as much Marash chile as they like.

Kids can!
  • Juice the lemon.
  • Strip the parsley leaves from the stems.
  • Make the tahini dressing.
  • Toss the carrot-snap pea salad.
  • Serve the meal.