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Family health

Turkish turkey kebabs

Delicious and nutritious kebabs

By Evelyn Raab
Turkish turkey kebabs

Photo: iStockphoto

1 lb (500 g) ground turkey (or chicken, beef or lamb)
2 green onions, minced
1 egg, beaten
¼ cup (50 mL) chopped fresh parsley
½ tsp (2 mL) ground cumin
½ tsp (2 mL) ground coriander seed
½ tsp (2 mL) salt
¼ tsp (1 mL) nutmeg
¼ tsp (1 mL) red pepper flakes (optional)
8 bamboo skewers (8 in/20 cm), soaked in water
1 tbsp (15 mL) olive oil

Preheat the broiler element of the oven and adjust the rack to the highest level. Grease a baking sheet.

In a bowl, combine ground meat, onions, egg, parsley, cumin, coriander, salt, nutmeg and pepper flakes (if using). Mix well.

Working with ¼ cup (50 mL) of meat mixture at a time, form it into ½ in (1 cm) thick sausage shapes, 4 to 5 in (10 to 12 cm) long. (Use wet hands because the mixture will be very soft.) Run a bamboo skewer through the sausage lengthwise and place it gently onto the prepared baking sheet. Repeat with the remaining meat mixture and skewers. Brush tops lightly with the olive oil.

Place the kebabs under the broiler and broil until lightly browned on both sides and cooked through (about 4 minutes per side, turning over once).

Serve kebabs on a bed of rice with tzatziki (or other) sauce for dipping, or stuffed into a pita pocket with lettuce, tomatoes, cucumbers and a drizzle of tzatziki.

Makes about 4 servings.

Kids can
• Mix together kebab ingredients.
• Form mixture into sausage shapes.

This article was originally published on Mar 10, 2008

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