TURKEY KEBABS WITH URFA PEPPER
Provided by Marlena Spieler
Categories appetizer
Time 45m
Yield 4 to 6 servings (12 patties)
Number Of Ingredients 13
Steps:
- Combine couscous or bulgur wheat with 1/3 cup boiling water in a bowl and wait for grains to soften, 10 minutes for couscous, 15 to 20 for bulgur. Spread on plate to cool.
- Add ground turkey, garlic, 2 teaspoons chili flakes, scallions, cilantro, cumin, curry powder, 2 tablespoons of olive oil and salt. Mix well then knead until smooth. Wet hands and form into 12 patties.
- Heat remaining oil in a large pan until just smoking. Add patties so that there is enough space between them so they can be turned with a spatula.
- Cook until crisp and lightly browned on each side, about 12 minutes total.
- Arrange romaine around edge of a platter. Put patties in center and garnish with mint and lemon wedges. Sprinkle with more chili flakes, to taste. To eat, wrap a leaf of romaine around a bit of kebab, a leaf or two of mint, and a sprinkle of chili flakes and a squirt of lemon.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 208 milligrams, Sugar 1 gram, TransFat 0 grams
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Durga Thagunna
[email protected]These kebabs are so easy to make, and they're always a crowd-pleaser. I love serving them at parties.
Shafiqullah Qasimi
[email protected]I've never had urfa pepper before, but I'm definitely a fan now. It gives these kebabs a really nice flavor.
Kyle Bradley
[email protected]These kebabs are a great way to use up leftover turkey. I made them after Thanksgiving and they were a big hit with my family.
Calvin Dunaway
[email protected]I'm not sure what went wrong, but my kebabs turned out really tough. I think I might have overcooked them.
Ambre Graves
[email protected]These kebabs were amazing! I followed the recipe exactly and they turned out perfect. I served them with rice and a side of vegetables.
October Green
[email protected]I'm not a big fan of urfa pepper, so I substituted it with paprika. The kebabs were still delicious, but I think they would have been even better with the urfa pepper.
Davis Muia
[email protected]These kebabs were a little dry for my taste. I think I'll try adding some more moisture next time, maybe by marinating the turkey before grilling.
David Greyer
[email protected]The urfa pepper really makes these kebabs special. It gives them a unique flavor that I've never tasted before.
Naseeb Hussein
[email protected]I love how easy these kebabs are to make. I just threw everything in the food processor and then grilled them. They were done in no time.
LIZEKA MACIKO
[email protected]These turkey kebabs were a hit at my last party! They were juicy and flavorful, and the urfa pepper gave them a nice kick. I'll definitely be making them again.