Kebabs are one of my favorite foods because they’re so versatile- you can fold them inside a pita for a great lunch or serve them as an appetizer before dinner or make it your protein for your evening meal. And, a well made kebab is just so tasty. They’re a mainstay at Indian restaurants and across the Middle East and countries like Turkey and Egypt. Unfortunately, many restaurants, especially Indian ones, fold cream cheese into the kebab mixture to make them more moist or brush them with loads of butter or ghee while they cook. My recipe uses NO oil, NO breadcrumbs and NO other fatty additions. Cilantro, ginger, onion and cumin combine well here to create a kebab that shines with flavor and softness. You will be amazed how good and easy they are. I always make a double or triple batch of these and freeze the extras so they’re easily on hand. If you love kebabs like me, I suggest you do the same! ~Shivani
1 pound ground turkey breast (I love the hormone-free kind from Plainville Farms)
1 large bunch of cilantro, washed and finely chopped
1 jalapeno pepper or green chili, finely chopped (leave the seeds in if you like more heat)
1 tablespoon of grated ginger
1 teaspoon of cumin powder
1 medium onion, finely chopped
salt, to taste
slivered red onions and lime juice for garnish
coriander and tamarind chutney for dipping (optional)
Preheat oven to 400 degrees.
Combine all of the ingredients together well in a large bowl except for the garnish and chutneys.
Using slightly wet hands to prevent sticking, form 12 to 14 kebabs that are around three inches long, and place on a foil lined cookie sheet.
Bake for 15 to 20 minutes or until done.
Squeeze with fresh lime juice and top with red onion before serving. You can also dip into chutneys.