Persian Turkey Kebabs

keelyshaw's Note:

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!!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Serves: 8

Yield: 10.0 Kebabs

• 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 (I use pink salt)
• ½ teaspoon pepper (fresh cracked)
• ¼ teaspoon cayenne pepper
• ¼ teaspoon turmeric
• ¼ teaspoon saffron thread
• 1 pinch salt

Directions:

1. Grate the onion and drain excess juices.
2. Mix together the turkey, grated onion, egg, and remaining spices, EXCEPT the saffron threads.
3. Heat a small skillet and slightly toast the saffron with pinch of salt.
4. 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. Add saffron to meat/spice mixture.
6. Mix together until completely combined (2-3 minutes).
7. Refrigerate for up to 24 hours.
8. 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. Refrigerate again if the meat mixture becomes too loose and hard to work with.
10. 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.