Turkey Kabob with Herbed Green Rice, Roasted Tomatoes, English Peas & Almonds

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Turkey Kabob with Herbed Green Rice, Roasted Tomatoes, English Peas & Almonds

BLEND No.20 CREATIVE RECIPE

The heart of this incredibly delightful entree is ground turkey flavored with the earthy, smoky flavors of Blend No.20. This dish comes together very easily and is as beautiful as it is delicious! This is perfect for a weeknight meal.


BLEND INGREDIENTS
Black Pepper, Curry, Turmeric, Parsley, Sea Salt, Baking Soda, Herbs & Spices

Serves 12 - 24

INGREDIENTS

  1. 1pkg   Homeira Style Blend No.20
  2. 3lb      Turkey, Ground    
  3. 1½C    Onion, Blended to paste
  4. 3T        Olive Oil
  5. 2          Lavash or Other Thin Flat Bread _For getting kabob off skewers
  6. 3T        Ghee, Melted for drizzling
  7. 1C        Parsley, Freshly chopped

 

KITCHEN ESSENTIALS

TIPS

  • Mix entire package at once for even flavor in every bite
  • You can use this Blend for ground beef, lamb, pork, or chicken
  • For easier cooking method, form the meat mixture into patties and grill them like burgers
  • Add extra salt and pepper to your taste
     

PREP

  1. Mix entire package Blend No.20, turkey and onion in mixing bowl
  2. Cover and refrigerate until ready to use, preferable for 4 hours


COOK

  1. Place the tubes on grill about 10”apart and turn it on to medium high,
  2. Divide the meat mixture in 12 equal portions
  3. Pour oil on a plate, tap your fingers in oil, wrap each portion around a skewer
  4. Rest skewers on edge of your baking tray, then transfer 6 at a time onto the grill
  5. Rest skewers on the tubes so meat does not touch the grill
  6. Grill 2-3 minutes on one side and 2 minutes the other side
  7. Or until cooked through, do not over cook
  8. Turn your baking tray upside down, Place one Lavash on top of it                 
  9. Remove skewers from grill and rest them on the Lavash                       
  10. Place the other Lavash on top of skewers, let them rest for a minute
  11. Putting one hand on the upper Lavash, loosen up meat from skewers, 
  12. Holding on to meat, carefully pull skewers out, repeat for remaining skewers
  13. Cut each kabob  in half, drizzle with melted ghee, sprinkle parsley
  14. Serve with Basmati Rice, pasta, vegetables or make sandwiches 


NOTES

RECIPE – Simply Roasted Cherry Tomatoes
RECIPE – Multicolor Pepper Basmati Rice

10.00

IDEAL FOR GROUND MEAT KABOB

INGREDIENTS

Black Pepper, Curry, Turmeric, Parsley, Sea Salt, Baking Soda, Herbs & Spices

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