Turkey Kubideh (Persian Ground Meat Kabob)

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Total Time
50mins
Prep
30 mins
Cook
20 mins

When we go to our favorite Iranian restaurant, my wife usually orders Chicken Kubideh. Here's my go at it, but using turkey instead. I add butter, because ground turkey is so fat-free that the kabobs could come out dry. I use my gas grill, but feel free to use a charcoal BBQ or broil indoors.

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Ingredients

Nutrition

Directions

  1. Peel onion, grate in food processor (or by hand, but it can get messy and teary).
  2. drain juice from onion - place onion into mixing bowl.
  3. Add all the other ingredients. mix well.
  4. divide result into 4 portions, and roll each into 9 inch long rolls, and skewer using metal skewers. Before skewering, check to see if the meat mixture breaks when bent. if it does, you'll need to add a little more flour and re-mix the meat mixture - otherwise it will fall off the skewer. Don't add too much flour. it's not a cake.
  5. grill the meat until done over medium heat.
  6. Serve over rice.