Kabobs are a popular menu item for most meat eaters, and an easy recipe to make ahead of time. Turkey is good to use especially at parties if you’re not sure if certain people eat beef or lamb.
I have also mixed the ingredients ahead of time, and frozen the kabab mixture. Its easy to thaw it overnight in the refrigerator, then shape the next day, and broil.
1 pound ground turkey (93% turkey and 7% fat)
2-3 whole red chillies
1 cardamom pod, 2 cloves and 1/2″ cinnamon stick
1/4 teaspoon sahajeera (or cumin seeds)
1/4 teaspoon cumin powder
1/4 teaspoon chaat masala (optional)
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/8 teaspoon turmeric powder
1 tablespoon ground almonds
1/2 teaspoon salt
1 tablespoon dry breadcrumbs
oil for basting
1 limes or lemon
Garnish: onions sliced lemon slices and cilantro chopped
Roast the red chillies, cardamom, cloves, cinnamon, sahajeera in a small skillet, until the chillies are brown. Cool. Grind to a fine powder.
Mix in the remaining ingredients (except oil and lime).
Make into small logs, place on a foiled lined tray and broil for about 3-4 minutes on each side, basting with oil in between.
Squeeze a little lime/lemon before serving. Garnish with sliced onions, lime slices and cilantro.
Tip: Make a larger quantity of the spice powder in advance and store until needed.