Turkey Kubideh Persian Ground Meat Kabob
Transport your taste buds straight to the heart of Persian cuisine with this flavorful Turkey Kubideh, a vibrant take on the traditional Persian ground meat kabob. Made with lean ground turkey, aromatic spices like turmeric, cumin, and coriander, and the fresh brightness of chopped parsley, this lighter twist on a classic dish is as healthy as it is irresistible. The secret to its juicy tenderness lies in grated onion and a quick rest in the refrigerator to allow the flavors to meld perfectly. Grilled to golden perfection on skewers, these kabobs are a versatile favorite, perfect for serving alongside saffron rice, grilled vegetables, or warm flatbread. With minimal prep time and bold, authentic flavors, this Turkey Kubideh recipe is your delicious gateway to Persian-inspired grilling.
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 1 large Yellow onion
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 2 pieces Garlic cloves (minced)
- 0.25 cup Fresh parsley (finely chopped)
- 2 tablespoons Olive oil
Instructions
Peel and finely grate the onion into a large mixing bowl. Squeeze out and discard any excess liquid from the grated onion using a fine mesh strainer or a clean kitchen towel.
Add the ground turkey to the bowl with the grated onion.
Mix in the ground turmeric, ground cumin, ground coriander, salt, pepper, minced garlic, and chopped parsley. Use your hands or a spatula to combine the mixture thoroughly until it becomes a uniform paste.
Cover the bowl and refrigerate the turkey mixture for 30 minutes to allow the flavors to blend and the mixture to firm up slightly.
Preheat your grill (or grill pan) to medium-high heat. Lightly oil the grates or pan using a brush or paper towel dipped in olive oil.
Divide the turkey mixture into 8 equal portions. Wet your hands with water to prevent sticking, then shape each portion around a metal or soaked wooden skewer into a long, thin sausage shape about 6-7 inches long.
Place the skewers on the preheated grill. Cook for 6-8 minutes per side, turning occasionally, until the kubideh is golden brown and cooked through (internal temperature should reach 165°F). Avoid overcooking to maintain juiciness.
Remove the kabobs from the grill and let them rest for a few minutes.
Serve warm with saffron rice, grilled vegetables, flatbread, or a fresh salad for an authentic Persian meal.
Nutrition Facts
Calories |
246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.7 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
