Cilantro and Chili Turkey Kabobs
Kebobs, kebabs, or kabobs. No matter how you spell it, it’s meat on a stick and meat on a stick is DELICIOUS! Ground meat on a stick is so commonplace in my family that many a summer night’s memory involve meat on a stick. Jealous? Yeah, I bet you are. My mom, to this day, serves her delectable ginger-y, cilantro-y, chili-y kabobs with white rice and a lime and dried mint salad. It’s like a marriage of both my Indian (kabobs) and Egyptian (salad) side…just like my parents! Ba-dah-bum. My mom always uses ground beef and what is funny is that my dad actively avoids red meat. However, he makes an exception for my Mama’s kabobs (or as he spells it, kebabs). They are that good.
My cilantro and chili turkey kabobs are reminiscent of my mom’s, but they get an extra punch of protein from the eggs and almond meal. Plus, they are made with ground turkey breast which is around 98% fat free. A common myth is that ground turkey is much better for us over beef, and it is on many levels (sat fat), but calorie wise, it just ain’t so! That’s why I go for ground turkey breast here. But, when I want something a little bit fattier, the regular ground turkey is where it’s at for fat. I love rhyming.
This recipe is super fast, super tasty, and super easy. You simply blend all the ingredients but the meat, eggs, and almond meal. Then combine everything together and hit the grill! You will want to taste your puree mix before adding it to the meat to test for salt and chili/heat. I like most things really spicy so I use my freezer chilies (I peel and blend like 4 cups of thai chilies and keep them on hand in the freezer). But, 1-3 of fresh thai chilies should suffice. Also, I got kind of excited about the “hit the grill” part, but you do want to let the mix rest and marinate for at least 30 minutes, or overnight.
Serve these warm with a side of greek yogurt to cool things off and you have a FABULOUS appetizer or light meal. I added these puppies to my salad all week long. It was a great week. 🙂
- 1 lb ground turkey breast (or ground turkey)
- 1/2 inch piece ginger, chopped
- 1/2 bunch cilantro, chopped
- 2 garlic cloves, chopped
- 1/2 tsp cumin
- 1-3 green chilies (I use thai chilies)
- 2 green onions, chopped
- 2 eggs
- 1/2 cup almond meal
- Salt and pepper to taste
- Combine everything but the turkey, eggs, and almond meal in a food processor
- Blend until combined. Taste for salt.
- Combine with turkey, eggs, and almond meal
- Refrigerate 30 minutes or overnight
- Form into patties or onto skewers
- Grill on all sides (about 15 minutes) until cooked through
- Serve with greek yogurt for dipping
- The meat mixture is super sticky! Wet your hands before forming into patties.
- I tried to make this gluten free, but breadcrumbs would likely work better than the almond meal