Spiced Turkey Kebabs
Ingredients
- 600 gGround turkey (fresh)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 1 pcFlat-leaf parsley (chopped)
- 1 tspCumin ground
- 1 tspSweet paprika
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspSumac
Method
Seared turkey meat with a light grilled crust and a tender center. The aroma of toasted cumin and fresh parsley releases as soon as the meat hits the hot griddle.
- 1
Finely chop the onion and flat-leaf parsley. Crush the garlic cloves with a garlic press or a knife to obtain a fine purée.
- 2
In a mixing bowl, combine the ground turkey with the onion, garlic, parsley, cumin, paprika, and sumac. Knead firmly by hand so that the spices penetrate the meat well.
- 3
Divide the meat into equal portions. Form elongated logs around wooden skewers, pressing the meat firmly so it doesn't fall off during cooking.
- 4
Heat the olive oil in a pan or on a grill. Sear the kebabs for 3 to 4 minutes per side. The meat should be well browned and release easily from the bottom.
Frequently asked questions
How do you get this dish right?
- If using wooden skewers, soak them in water for 30 minutes before shaping the kebabs to prevent them from burning.
- Don't press down on the meat while cooking; let it form a crust undisturbed before flipping.
How long does this dish keep?
Keep for 48 hours in the refrigerator in an airtight container. Reheat gently in a pan with a splash of water to maintain tenderness.
