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Persian Turkey Kebabs

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Ingredients

Adjust Servings:
2 lbs lean ground turkey
1 medium onion
1 egg
1 tablespoon dried dill
1 tablespoon dried coriander
1 teaspoon cumin
1 teaspoon sea salt (use pink salt)
1/2 teaspoon pepper (fresh cracked)
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/4 teaspoon saffron thread
1 pinch salt

Nutritional information

185.7
Calories
84 g
Calories From Fat
9.4 g
Total Fat
2.5 g
Saturated Fat
101.5 mg
Cholesterol
387.1 mg
Sodium
2 g
Carbs
0.4 g
Dietary Fiber
0.6 g
Sugars
23.4 g
Protein
135g
Serving Size

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Persian Turkey Kebabs

Features:
    Cuisine:

    Very tasty and easy. Recipe freezes well (raw) for later use. We liked these grilled - great for light summer meals.

    • 60 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Persian Turkey Kebabs, This is a healthier alternative to lamb or beef kebabs using ground turkey Of course if you prefer the meat over the turkey, please use in place and I promise great results This is a combination of Lula and Kubidah Delicious!!, Very tasty and easy Recipe freezes well (raw) for later use We liked these grilled – great for light summer meals , This recipe is delicious It calls for quite a few spices, but it’s well worth it You don’t have to grate the onions, you can just finely chop them, too I don’t bother with the skewer I just make the shape of a kubideh kabob on a cookie sheet You can always skewer them after I would also add a little more salt Great recipe!


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    Steps

    1
    Done

    Grate the Onion and Drain Excess Juices.

    2
    Done

    Mix Together the Turkey, Grated Onion, Egg, and Remaining Spices, Except the Saffron Threads.

    3
    Done

    Heat a Small Skillet and Slightly Toast the Saffron With Pinch of Salt.

    4
    Done

    After the Saffron Becomes Fragrant, Move from Heat to Mortar and Pestle and Crush to Fine Powder (be Careful not to Burn the Delicate Threads).

    5
    Done

    Add Saffron to Meat/Spice Mixture.

    6
    Done

    Mix Together Until Completely Combined (2-3 Minutes).

    7
    Done

    Refrigerate For Up to 24 Hours.

    8
    Done

    Form the Mixture Around Metal or Wooden Kabab Skewers (should Make 8 - 10 Skewers). Wet Your Hands in Between to Keep the Meat from Sticking. If the Skewers Are Too Hard to Work With, You Can Simply Form the Kebabs Without the Skewers on to a Lined Baking Sheet. Is Using 99% Fat Free Turkey This Is the Best Option.

    9
    Done

    Refrigerate Again If the Meat Mixture Becomes Too Loose and Hard to Work With.

    10
    Done

    I Prefer to Broil These in the Oven 8 Minutes Per Side. Check After 4 Minutes on First Side to Determine the Length of Your Cooking.

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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