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Recipe by Chef Michael Williams
Michael Williams

Turkey Kebab

  • PREP 20 mins
  • COOK 10 mins

The Kebab has been done so many different ways in so many different countries and believe it or not is not always on a skewer. Here is my version using turkey thigh meat although you could use any ground meat.

Ingredients

Directions

  1. Combine all ingredients in a mixing bowl and stir thoroughly to combine. Let the mixture sit in the fridge for 2 hours. This will allow the salt and spices to set in giving the kebabs nice texture and flavour.
  2. Preheat a large fry pan on medium heat.
  3. Form the mixture into little ‘footballs’ and add a drizzle of oil to the pan and then fry the kebabs. Brown them nicely on all sides and make sure they are cooked through.
  4. Serve the kebabs with some rice and veggies or as in the picture, wrapped in naan or a pita with tomato, onions, peppers and tzatziki. Yuummmy!

Variations

  •  Other spices that work nicely include cardamom, coriander, cumin and curry powder.
  •  Use these little guys as meatballs for spaghetti!

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