Persian Turkey Kebabs Recipes

TURKEY KOFTA KABOBS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
• Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
• Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PERSIAN TURKEY KEBABS

Steps:

• Grate the onion and drain excess juices.
• Mix together the turkey, grated onion, egg, and remaining spices, EXCEPT the saffron threads.
• Heat a small skillet and slightly toast the saffron with pinch of salt.
• 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).
• Add saffron to meat/spice mixture.
• Mix together until completely combined (2-3 minutes).
• Refrigerate for up to 24 hours.
• 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.
• Refrigerate again if the meat mixture becomes too loose and hard to work with.
• 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.