Persian Turkey Kebabs

Name: Persian Turkey Kebabs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 kebabs
Cuisine: Persian Plateau & Isfahan
Ingredients: 2 lb lean ground turkey; 1 medium onion; 1 egg; 1 tbsp dried dill; 1 tbsp dried coriander; 1 tsp cumin; 1 tsp sea salt; 0.5 tsp pepper; 0.25 tsp cayenne pepper; 0.25 tsp turmeric; 0.25 tsp saffron thread; 1 pinch salt

Turkey, coriander and dill grilled and spiced with cumin and cayenne.

40 min · Serves 10 · Easy

Method

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Time: Prep 20 min · Cook 20 min · 40 min total
Difficulty: easy

1
Grate the onion and drain excess juices. Mix together the turkey, grated onion, egg, and remaining spices, EXCEPT the saffron threads.
2
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).
3
Add saffron to meat/spice mixture. Mix together until completely combined (2-3 minutes). Refrigerate for up to 24 hours.
4
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.
5
Refrigerate again if the meat mixture becomes too loose and hard to work with. Check after 4 minutes on first side to determine the length of your cooking.
4 min