Spiced Turkey Kebabs

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.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 343
• Protein: 31 g
• Carbs: 6 g
• Fat: 20 g

Ingredients

• 600 g Ground turkey ( fresh )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 1 piece Flat-leaf parsley ( chopped )
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tsp Sumac

Instructions

1. Aromatics preparation

   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. Seasoning the stuffing

   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. Shaping the kebabs

   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. Grilling

   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.

Chef's tips

• 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.

Storage

Keep for 48 hours in the refrigerator in an airtight container. Reheat gently in a pan with a splash of water to maintain tenderness.