Turkish Spicy Ground Chicken Kebab
Lamb kebab often seems very heavy in taste and spice to foreigners; here you will find a lighter version, that we won't say tastes better, but works as a satisfactory substitute. Great for a party buffet or for a family dinner with children!
1 lb ground chicken or turkey
2 large egg whites
1 medium onion
1 red bell pepper
2 tbsp olive oil divided
1/2 bunch parsley
1/2 tsp nutmeg
6 sprigs coriander
3/4 tsp salt or to taste
1/4 tsp cayenne
*thinly sliced grilled onions & red bell and fresh herbs & lemon wedges for garnish
- Grate the onion
- Finely chop the fresh herbs
- Cut the red pepper in brunoise
1. In a large bowl, combine the ground chicken, egg whites, onion, bell pepper, 2 tablespoons olive oil & seasonings. Mix gently until well blended.
2. Divide into even portions that are equal to double the number of servings being made. For example, if you are making this recipe to serve four, divide the seasoned meat into 8 portions. Form each portion into a 2 1/2" - 3" long sausage.
*To prevent the meat from sticking too much, wet hands with cold tap water when forming the patties.
3. Insert a flat-bladed skewer lengthwise through the meat. Gently flatten the meat & shape it into an oval (about 3" x 1 1/2") around each skewer. Repeat, placing two kabobs on each skewer.
4. Arrange skewers on a foil-lined broiling tray. Brush lightly on both sides with remaining olive oil. Broil about 4 inches from source of heat until done (but not browned), about4 minutes per side. Serve immediately over rice pilaf.
*Serving Ideas: Serve with cucumbers in yogurt & a rice pilaf.