Ramadan Taraweeh Night Turkey and Cherry Skewers

Name: Ramadan Taraweeh Night Turkey and Cherry Skewers
Prep time: 25 min
Cook time: 16 min
Total time: 41 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) boneless, skinless turkey breast, cut into 1-inch (2.5 cm) cubes; ¾ cup (130 g) dried cherries; 1 large (250 g) red onion, cut into 1-inch (2.5 cm) chunks; ½ cup (120 ml) plain Greek yogurt; 1½ tbsp (12 g) baharat spice blend; 3 clove (15 g) garlic cloves, minced; 2 tbsp (30 ml) fresh lemon juice; 2 tbsp (30 ml) extra-virgin olive oil; ¾ tsp (4½ g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 1 tbsp (15 ml) pomegranate molasses (optional); ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

Tender turkey breast chunks marinated in baharat-spiced yogurt and threaded with caramelized red onions and tart-sweet dried cherries. Air-fried until golden and juicy, these skewers strike a balance between savory Middle Eastern warmth and bright fruit notes—perfect for breaking fast during Ramadan. The cherries burst slightly as they cook, infusing the turkey with subtle sweetness and moisture.

Prep: 25 min
Cook: 16 min
Wait: 45 min
Total: 1 hr 26 min
Makes: 8 skewers (2 per person)

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Steps

Before you start

Soak wooden skewers in water for 30 minutes (or use metal skewers)
Pat turkey breast completely dry before cutting to ensure even marinating
Have all ingredients prepped and assembled before beginning to marinate
Preheat air fryer to 400°F (200°C) for 3 minutes before cooking

1
Make the marinade
- In a small bowl, whisk together the Greek yogurt, baharat, minced garlic, lemon juice, olive oil, salt, and black pepper.
- Stir until the spices are evenly distributed and the mixture is smooth.
- The marinade should be thick but pourable.
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Ready when: Marinade is smooth and spices are fully incorporated
Tip: Whisk thoroughly to dissolve the baharat so it coats the turkey evenly rather than settling at the bottom
2
Marinate the turkey
- Place the cubed turkey breast in a large bowl and pour the baharat marinade over it.
- Toss well until every piece is coated.
- Cover with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
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Ready when: Turkey is evenly coated and has rested in the cold
Tip: Use a minimum of 30 minutes; longer marinating (up to 2 hours) develops richer, more complex flavor without over-tenderizing
3
Assemble the skewers
- Remove the turkey from the refrigerator.
- If using wooden skewers, ensure they've been soaking in water for at least 30 minutes.
- Thread each skewer by alternating: start with a piece of red onion, then a turkey cube, then a dried cherry, then another onion piece, then turkey, cherry, and so on until each skewer has about 4 turkey pieces, 3 red onion chunks, and 3 dried cherries.
- Leave about 1 inch (2.5 cm) of space at each end.
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Ready when: All 8 skewers are evenly loaded and balanced
Tip: Pack the ingredients snugly but not so tightly that you crush the turkey; leave room for hot air to circulate in the fryer
4
Preheat the air fryerOven 400°F / 205°C
- Set your air fryer to 400°F (200°C) and preheat for 3 minutes.
- This ensures the turkey cooks through evenly and the exterior becomes golden and slightly caramelized.
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Ready when: Air fryer beeps or indicates it has reached 400°F (200°C)
Tip: Don't skip preheating; it helps the turkey develop a light crust and cook evenly through the center
5
Air-fry the skewersOven 400°F / 205°C
- Carefully place the assembled skewers in the air fryer basket in a single layer.
- If your basket is small, you may need to cook in two batches.
- Arrange them so they don't touch the heating element.
- Cook at 400°F (200°C) for 12 minutes, shaking the basket and turning the skewers halfway through (at the 6-minute mark) to ensure even cooking and browning on all sides.
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Ready when: Turkey is golden brown and no longer pink inside at thickest point; internal temperature reaches 165°F (74°C); onions are soft and charred at edges
Tip: Turn the skewers halfway through to avoid uneven cooking on one side; if your air fryer runs hot, reduce to 390°F (199°C)
6
Check for donenessOven 165°F / 75°C
- Using a meat thermometer, insert it into the thickest piece of turkey on one of the skewers (without touching the wooden skewer).
- It should read 165°F (74°C) at the center.
- If any pieces are below this temperature, return the skewers to the air fryer for 2–3 more minutes.
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Ready when: Internal temperature of turkey is 165°F (74°C); no pink remains inside
Tip: Don't rely on color alone; turkey can appear cooked on the outside but still be undercooked inside, so always use a meat thermometer
7
Rest and finish
- Transfer the skewers to a clean serving platter and let them rest for 3–5 minutes.
- This allows the juices to redistribute throughout the meat.
- If using pomegranate molasses, drizzle it lightly over the skewers.
- Sprinkle with fresh chopped parsley if desired.
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Ready when: Skewers are cooled enough to handle comfortably
Tip: Resting is crucial; it keeps the turkey moist and tender. Don't skip this step, even though it feels quick

Good to know

Tips

Soak wooden skewers for a full 30 minutes before use to prevent burning or splintering during air-frying.
Don't pack the skewers too tightly in the air fryer basket; hot air must circulate around all sides for even cooking. If necessary, cook in two batches rather than crowding.
For extra moisture, reserve 2 tablespoons of the marinade after coating the turkey and brush it lightly onto the skewers after 6 minutes of cooking.
Dried cherries burst slightly as they cook, releasing sweet juices that coat the turkey and onions—this is intentional and adds depth of flavor.

Make ahead

"Prepare the marinade and marinate the turkey up to 2 hours ahead. Assemble the skewers up to 4 hours before cooking and refrigerate them uncovered on a tray. Cook just before serving for best texture and temperature."

Storage & reheating

"Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in the air fryer at 350°F (175°C) for 5–6 minutes, or on a sheet pan in a 350°F (175°C) oven for 10 minutes, until warmed through. Freezing is not recommended as the texture of the cherries and onions will be affected."

Substitutions

dried cherries → dried apricots or dried cranberries. Both provide similar tartness and texture; apricots add a stone-fruit note while cranberries are more tart. Use equal amounts by weight.
baharat spice blend → 1 tbsp (8 g) sumac, 0.5 tsp (1 g) cinnamon, 0.5 tsp (1 g) allspice, and 0.5 tsp (1 g) cumin mixed together. This homemade blend approximates baharat's warm, earthy-tart profile. Adjust proportions to taste.
plain Greek yogurt → plain whole-milk yogurt or labneh (strained yogurt). Regular yogurt will be thinner and may drip from the turkey; use the same volume but expect slightly longer marinating time (45 minutes to 2 hours).
red onion → yellow or white onion. Yellow onions are sweeter and turn more golden; white onions remain firmer. All work well; use equal amounts by weight.