Turkey Kubideh (Persian Ground Meat Kabob)

"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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Ready In:
50mins
Ingredients:
8
Yields:
4 kabobs
Serves:
2
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ingredients

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directions

  • Peel onion, grate in food processor (or by hand, but it can get messy and teary).
  • drain juice from onion - place onion into mixing bowl.
  • Add all the other ingredients. mix well.
  • 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.
  • grill the meat until done over medium heat.
  • Serve over rice.

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Reviews

  1. These are nice. As soon as I started eating, I thought, "Oh, there's no salt in them." I really think they could use a little salt. Of course, people who are cutting back on salt for health reasons should do as they like. I probably would have added salt if I hadn't been paying attention to the recipe and trying to do other things at the same time. Next time I will. I did put the meat on skewers, but decided in the end to pan fry them. Thank you for sharing this recipe with us.
     
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