Turkey Kubideh Persian Ground Meat Kabob Recipes

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
• Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
• Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Drain the juice from the grated onion very well.
• Mix all ingredients well; cover and refrigerate overnight.
• Divide the meat into 10-12 portions.
• Press each portion around long metal skewers and shape evenly (you're looking for a sausage shape).
• Place the skewers a few inches away from the grill coals.
• Turn frequently to brown and then cook each side for a few minutes.

Steps:

• 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.

Steps:

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