Persian-Style Ground Turkey Kebabs
Elevate your grilling game with these Persian-Style Ground Turkey Kebabs, a delightful twist on traditional kebabs that incorporates the tender juiciness of ground turkey. This healthier alternative to lamb or beef is packed with aromatic spices like cumin, coriander, and saffron, offering a fragrant and flavorful experience in every bite. Infused with grated onion and a hint of dill, these kebabs can easily be adapted by substituting ground turkey for your favorite minced meat. Perfect for gatherings or a family dinner, serve these kebabs with warm pita, fresh salads, or a zesty yogurt sauce for an unforgettable meal.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
lean ground turkey
2 lbs (ground)
medium onion
1 (grated)
egg
1 (beaten)
dried dill
1 tablespoon (dried)
dried coriander
1 tablespoon (dried)
cumin
1 teaspoon (ground)
sea salt
1 teaspoon (preferably pink salt)
fresh cracked pepper
1/2 teaspoon (to taste)
cayenne pepper
1/4 teaspoon (to taste)
turmeric
1/4 teaspoon (ground)
saffron threads
1/4 teaspoon (toasted and ground)
pinch of salt
1 pinch (to taste)
Instructions
1
Start by grating the onion and draining excess juices using a fine mesh sieve or cheesecloth to avoid sogginess.
2
In a large mixing bowl, combine the lean ground turkey, grated onion, egg, and all spices except the saffron threads. Mix thoroughly until evenly combined, about 2-3 minutes.
3
In a small skillet, lightly toast the saffron threads with a pinch of salt over low heat until they become fragrant, being cautious not to burn them.
4
Transfer the toasted saffron to a mortar and pestle and grind until it forms a fine powder, then add this to the turkey mixture and mix until blended well.
5
Cover the bowl with plastic wrap and refrigerate for up to 24 hours to allow flavors to meld.
6
Preheat your oven's broiler. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
7
Using wet hands, form the turkey mixture around the skewers into elongated kebabs, about 1 inch thick. If needed, form the kebabs directly on a lined baking sheet without skewers.
8
If the mixture becomes too loose to work with, return it to the fridge for a bit to firm up.
9
Place the kebabs on a broiler-safe pan and broil for 8 minutes on one side. Check for doneness after 4 minutes to avoid overcooking. If they need more time, flip and broil for an additional 4 minutes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Persian-Style Ground Turkey Kebabs?
These are a healthy twist on traditional kebabs, using lean ground turkey seasoned with aromatic spices like saffron, cumin, and coriander.
What is the primary protein used in this recipe?
The recipe uses 2 lbs of lean ground turkey.
Can I substitute the ground turkey with another meat?
Yes, you can easily substitute ground turkey for your favorite minced meat such as lamb or beef.
Why do I need to grate the onion?
Grating the onion allows it to blend smoothly into the meat mixture, providing moisture and flavor without large chunks.
Is it necessary to drain the onion juices?
Yes, draining the excess juices with a sieve or cheesecloth is crucial to prevent the meat mixture from becoming too soggy to stay on the skewers.
What role does the egg play in the kebab mixture?
The egg acts as a binding agent, helping the ground turkey and spices hold together during the cooking process.
How should I prepare the saffron threads?
Lightly toast the saffron threads with a pinch of salt in a small skillet over low heat until fragrant, then grind them into a fine powder.
Why should I refrigerate the mixture for 24 hours?
Refrigerating the mixture allows the spices and aromatic flavors to meld together and helps the meat firm up for easier shaping.
How long should wooden skewers be soaked?
Wooden skewers should be soaked in water for at least 30 minutes to prevent them from burning under the broiler.
How thick should I make the kebabs?
The kebabs should be formed into elongated shapes approximately 1 inch thick.
Can I make these kebabs without skewers?
Yes, you can form the kebabs directly on a lined baking sheet if you do not have or want to use skewers.
What should I do if the turkey mixture is too loose?
If the mixture becomes difficult to work with, return it to the refrigerator for a short period to firm up.
What is the best way to cook these kebabs indoors?
Preheat your oven's broiler and place the kebabs on a broiler-safe pan for about 8 to 12 minutes total.
When should I check the kebabs for doneness?
Check them after the first 4 minutes of broiling to ensure they do not overcook.
What are the main spices used in this recipe?
The key spices include dried dill, dried coriander, ground cumin, turmeric, and toasted saffron.
Are these kebabs spicy?
They have a mild kick from cayenne pepper and fresh cracked pepper, but are primarily fragrant and aromatic.
What side dishes go well with these kebabs?
Serve them with warm pita bread, fresh salads, or a zesty yogurt sauce for a complete meal.
Is this recipe suitable for a crowd?
Yes, these kebabs are perfect for gatherings, dinner parties, or family meals as they are easy to portion.
What kind of salt is recommended?
The recipe recommends using sea salt, preferably pink salt.
How long does the initial mixing take?
You should mix the turkey, onion, egg, and spices thoroughly for about 2-3 minutes.
Can I use fresh dill instead of dried?
While the recipe calls for dried dill, you can use fresh; typically, you would use three times the amount of fresh herbs compared to dried.
Why is turmeric used in this recipe?
Turmeric provides a warm, earthy flavor and a beautiful golden hue to the kebabs.
Should I use wet or dry hands to form the kebabs?
Using wet hands prevents the meat mixture from sticking to your skin while you form the shapes.
What is the total number of ingredients?
There are 12 ingredients in this recipe including the spices and seasonings.
Can I grill these outdoors?
Yes, these are excellent for outdoor grilling; just ensure the heat is consistent to cook the turkey through.
How do I avoid burning the saffron?
Toast the saffron threads over low heat and watch them closely until they just become fragrant.
Is this a healthy recipe?
Yes, using lean ground turkey makes this a healthier, lower-fat alternative to traditional red meat kebabs.
What is the texture of the finished kebab?
The kebabs are tender and juicy thanks to the grated onion and the broiler cooking method.
How do I grind the toasted saffron?
Use a mortar and pestle to grind the toasted threads and salt into a fine powder.
How long do I cook the second side when broiling?
If needed, flip the kebabs and broil for an additional 4 minutes after the initial 4-8 minute period.