Turkey Kebabs With Urfa Pepper
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ⅓cup medium-grain couscous or bulgur wheat
- 1¼pounds ground turkey
- 4cloves garlic, chopped
- 4teaspoons Urfa or Aleppo chili pepper flakes, plus more as desired for sprinkling
- 3scallions, thinly sliced
- 2tablespoons chopped cilantro
- ½ to 1teaspoon ground cumin, or to taste
- ½teaspoon curry powder
- 4tablespoons extra virgin olive oil, plus a little extra if needed
- ¼ to ½teaspoon salt, or to taste
- 1head of hearts of romaine, core removed and leaves separated
- Fresh mint leaves
- 2lemons, quartered
Nutritional analysis per serving (6 servings)
281 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 21 grams protein; 209 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine couscous or bulgur wheat with ⅓ 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.
- Step 2
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.
- Step 3
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.
- Step 4
Cook until crisp and lightly browned on each side, about 12 minutes total.
- Step 5
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.
Private Notes
Comments
Terrific dinner! Patties alone would rate 4 stars, but served (as directed) with a squirt of lemon, a piece of fresh mint, and a wrap of lettuce, they soared beyond 5 stars. I did substitute freshly-picked chives for scallions and parsley for cilantro, and shall do so again next time I make this recipe. Which will be soon.
The recipe calls for couscous or bulgur, but doesn't specify where it is to be used. Does it get mixed in to the meat mixture?
Yes, it does...in the next step, it says "add ground turkey..."
I used 2 Tbs roasted chipotle pepper powder, used 4 tsp cumin powder, 1 Tbs of coriander powder, 1/3 cup finely chopped shallots, 1/3 cup green peppers, salt and pepper. cooked 2 minutes per side for a total of 8 minutes at medium heat. Turned out really well. Served with mint Raita, and romaine lettuce.
Very tasty with modifications. 1/3 cup each finely chopped onions, cilantro stems, and green bellpepper; 2 tsp each ginger and garlic crushed, 4 Tbs chipotle pepper ( thats all I had); 1 tsp salt; 2 generous tsp roasted cumin+asafoetida; 2 tsp garam masala. Couscous soaked in boiling Ramen broth with garlic, and while still hot mixed with 2 Tbs of ground coriander+ 1/8 tsp of fennel seeds. Then let cool. Mix both the mixtures thoroughly. Saute oblong patties in 2 Tbs mustard+ Avocado oil. Yumm!
Tasty! Used 1lb turkey so erred on the low end for salt and cumin — next time I will use the top end. Served with Melissa Clark’s red lentil soup and a piece of pita, with romaine and sliced Roma tomatoes.