Turkey Kubideh (Persian Ground Meat Kabob)

Ohmikeghod's Note:

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.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Serves: 2

Yield: 4.0 kabobs

• 1 ½ lbs ground turkey
• 1 tablespoon margarine
• 1 medium onion
• ¼ cup flour
• 1 egg
• ½ teaspoon turmeric
• ¼ teaspoon cardamom
• 1⁄8; teaspoon cinnamon

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.