Turkey Kebabs

Turkey Kebabs  

So, you are hungry and want a quick meal.

Love Kebabs and can't stand sausages.

Can't find someone to sell you Kebab skewers.

Well, you hit the right site.

Let's get it on.

I went to the market and met a farmer who grows turkeys. So I bought some ground meat from her. You can get two main types, breast meat, which will be whiter and faster to cook or rich tasty darker meat from the other parts. I went for the darker meat.

About 1 pound for 2 people is a good measure of daily protein.

In general meat, sticks with meat, that sticks with meat. Now when you cook it like a sausage it is not very good. You need something in the middle. It also lowers the cost of the meat. I usually add mint, however it was out of season and they only had some trashy,dead,half rotten samples from Colombia. Since I live in the USA I opted NOT to get that trash and bought some nice curled parsley. Chop it fine, I added half the bouquet.

Same thing with Green onion or scallions

Chop 4-6 stalks.

The goal is to create a spacing between the meat. So it does not need to be very fine.

Add 1 egg, I got some organic, free range, humanely slaughtered ones, they were big and delicious.

Mix in the meat and work it with your hands for 2 minutes.
Notice how it clings to my hands and it will feel watery-ish or slippery

 Ok, so find some bread crumbs and add some to the mix.
The bread crumbs help create a glue-ier or a more glued consistency.
Which will help you to shape the kebab. If you added too much add some oil or water.
I just simply add some little by little till I can shape it.

I got some Kebab Skewers, which are the sticks for shaping kebabs on so you can easily flip them.
However they were too thin and a waste of money. So since the Amriki don't sell proper ones. I simply use my cutlery. For example a knife.

Simply shape the mixture on it and leave yourself a handle or don't, I am tough so I roll my kebabs
with my bare hands, I also eat glass and lift cars with one hand.....

This is the Kebab, put it in the oven on the rack and put something beneath it.
This is turkey so it does not have much fat however a little still falls.
So the base will catch it and keep my oven clean.

The knife in the middle helps for 2 reasons.
1. It helps keep the shape
2. The metal heats faster than the meat so it helps to cook the meat from the inside.

Check it after 10 minutes, every 2 minutes grab a nibble or cut a part open.

What, it's not like I am a Chez 5 star place. So It will be a little messy.

 I added a nice salad of chopped lettuce and chopped cucumber.
The yogurt can be plain or mix some garlic and lemon into it.
You can also tzaziki it which means grind some cucumber into it.

Delicious and takes 20 minutes from start to finish once you know your stuff.
Which is enough time to make rice or Quinoa as a side.
This dish is well worth learning as you can cook it once a week for dinner even if you have a job.
If you want Lamb, simply replace the meat. I alternate between the two to keep my wife's mouth watering at the mention of the word "kebab".

Happy NY.