Turkey Kebabs With Urfa Pepper
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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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.
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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.
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.
We made these last night and they were very good. We served them as patties with a Greek salad. I think they’d make great appetizers if you made them smaller and with a sauce. Today we had the leftovers for lunch in pita pockets with a quick sauce I made - a bit of Greek yogurt, we had a couple tablespoons hummus left (could use tahini) I added, lemon juice, some chopped cucumber and chopped mint.
This is great, nice flavor. I let the mixture sit for 8 hours and then grilled the patties. Didn't have couscous or bulgur so I subbed cracked rye, doubt it had any noticeable effect on taste. Served with minty yogurt sauce and pomegranate molasses.
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