Here’s the 3rd post in a series on my friends’ fabulous cooking!
The first dish was a Butternut Squash and Spinach Curry that so many folks have already cooked and tasted and loved. The 2nd one was a favorite yogurt dish, raita, great as an accompaniment to a full Indian meal and actually a fantastic pair with today’s recipe. Today’s recipe is a mix-everything-in-a-bowl quick dish that is very kid-friendly and family-friendly, by my friend Shelly. Shelly and I are part of a meal share group where we all cook for each other every week, so I’ve had TONS of her fabulous cooking! You can read more about the way we do this food co-op here.
Sometimes our meals in the mealshare are geared heavily for adult palates (meaning very spicy or unusually international) and so she has often made these turkey kebabs on the side (with an Indian meal OR a Mediterranean-style meal) and they’re a HUGE hit with all the kids (and the adults too)!
Shelly says the recipe is a family recipe she learned from her mom (they are all originally from Delhi) and she used to eat these for dinner herself as a kid! You’ll see some muted spices in this recipe, perfect for either young kids or for those new to Indian cooking and eating! Depending on your dietary preferences, you can make these vegetarian, using firm pressed and crumbled tofu, or use the ground meat that you wish. I left the recipe mostly in her words, since I appreciate an author’s voice. Edits are only made as necessary to clarify ingredients or instruction. And per Shelly, when she sent me the recipe to test: “I really do make this up each time I make it… true Indian style cooking..;)” So that means you can do that too!
- 1 pound of ground turkey (I get the 85% lean for the kids)
- 1 teaspoon or a bit more chopped fresh garlic or paste
- 1 teaspoon ginger paste (fresh grated ginger is a good way to make this)
- 1/2 onion chopped finely
- 1 egg
- 1-2 tablespoons of tomato paste
- a squirt of ketchup (occasionally)
- 3-4 tablespoons of yogurt (gauge the wetness of the meat as you don’t want it too wet, although you could always add more breadcrumbs)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- ¾ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- 2 tablespoons breadcrumbs – I use the fresh ones with Italian seasoning
- 2 tablespoons finely chopped fresh cilantro
- sometimes I shred carrots in there or put in carrot or zucchini puree (but not enough that they can see the veggies)
- ½ teaspoon chili powder (use much more for spicier kebabs)
- Preheat oven to 400 degrees Fahrenheit.
- Combine all ingredients in a bowl together and mix and mash well.
- Shape these into balls or usually small oblong kebabs and set aside until they are all rolled.
- Heat 2 tablespoons of oil on a skillet over medium heat until the oil is hot but not smoking.
- Pan fry the kebabs in batches to brown on each side, setting them aside on a paper-towel lined plate until they are all done.
- Then space them an inch or so apart on a lined baking sheet and bake in oven at 400 degrees for around 8-9 minutes.