Turkey Kebabs With Urfa Pepper Recipes

TURKEY PEPPER KABOBS

Steps:

• Drain pineapple, reserving 1/4 cup juice. For marinade, mix brown sugar, oil, Worcestershire sauce, garlic, mustard and reserved juice. , In another bowl, toss turkey with 1/3 cup marinade; refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade., On eight metal or soaked wooden skewers, alternately thread turkey, vegetables and pineapple chunks; discard remaining marinade in bowl. Place kabobs on an oiled grill rack over medium heat. Grill, covered, until turkey is no longer pink, 8-10 minutes, turning occasionally; baste frequently with reserved marinade during the last 3 minutes.

TURKEY KOFTA KABOBS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
• Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
• Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

RECIPE FOR MINI URFA KEBAB

Steps:

• Gather the ingredients.
• Begin by placing the wooden skewers in a pan of water. Let them soak while you prepare the meat. This will prevent the exposed portions from burning while they cook on the grill.
• Wash the parsley and dill weed and shake out the excess water. Remove the stems and save the leaves. Chop the leaves finely and put them in a large mixing bowl or a stand mixer.
• Add the remaining ingredients. Using the dough hook attachment, turn the stand mixer on low. Let the mixer knead the ingredients together for about 20 minutes. Push the meat that runs up the sides of the bowl back into the center several times during the mixing process. This will ensure a more even mixture.
• If you don't have a stand mixer, wear rubber gloves and knead all the ingredients together by hand for about 20 minutes.
• When the meat mixture takes on the consistency of dough, you know it's ready. Cover the meat mixture with plastic wrap right in the mixing bowl and rest it in the refrigerator for about 30 minutes.
• While the grill is firing up, divide the meat mixture into 25 equal parts. Holding a skewer in one hand, pick up one ball of meat with the other. By opening and closing your palm and fingers, mold the meatball along the stick to make a long narrow tube. You can taper the ends slightly if you wish so it adheres to the stick even better.
• Place the 'kebabs' in rows on top of one another until you're ready to grill them. They only take a few minutes on each side to cook, so make sure you have the rest of your meal prepared accordingly.
• If you're using a charcoal grill, let the coals burn down a little for a gentle, even heat. With a gas grill, let it preheat on high, then set it on a medium flame for cooking.
• Place each skewer at a slight diagonal to the lines on the grill grate. This will give it nice sear lines where they touch the grill. Close the top and let the 'kebabs' cook for 3 to 5 minutes on one side. Using tongs, flip each one gently to the opposite diagonal to brown the other side.
• Eat your 'Urfa' kebabs directly off the grill. For garnish, you can also grill hot green peppers and tomato wedges. Serve with potatoes, rice pilaf or bulgur wheat pilaf.

TURKEY KEBABS WITH URFA PEPPER

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.