This has always been one of my absolute favourite Persian dinners, usually made with minced Lamb. I wanted to try this with Turkey to make it healthier and they turned out so good and it’s very easy to make! You can also add whatever you like into the meat mixture before shaping into kebabs, the traditional way is with grated onion but some also like to add things like parsley, coriander or even chilli’s if you want to add a spicey kick!
500g free range Turkey mince
2 large onions (grated)
1 large egg (beaten)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sumac
Mix meat, onions, egg, salt and pepper well and leave in the refrigerator overnight (or for several hours).
- Pre-heat the oven to 180 degrees
- Remove from fridge and make into kebab shapes, I do mine in a rectangle shape because that’s how my mum makes them but feel free to shape them however you wish! The traditional Persian way to make these is on metal skewers and to shape along the skewers.
- Put in the oven and let them cook for 20 minutes then check and turn over, then cook for another 15 minutes. If you can see the Turkey starting to dry out, remove from the oven.
- Serve with salad and warm bread