“Who knew kibbeh could be grilled? This Turkish recipe is a healthy alternative to fried kibbeh torpedoes and is really delicious. These are easy to make – all of the ingredients are mixed together and formed into a torpedo shape. I like using a medium or coarse grain bulgur for a crunchy exterior. These are also excellent made with ground beef or lamb. Serve with pita bread, Israeli salad or fatoush, and lemon wedges. I love this as an appetizer for a holiday lunch! Perfect for your Thanksgiving menu! Lisa Ades”
TURKEY KIBBEH KEBABS
Adapted from Food and Wine magazine
- 1 pound ground turkey (*see note below)
- 2 tablespoons extra-virgin olive oil
- 1 cup medium or coarse grain bulgur, rinsed
- 1/2 med. onion, finely chopped
- 1 1/2 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1/2 teaspoon Aleppo pepper (flakes, not ground)
- lemons, cut into wedges
‘How to’ Create kibbeh
In a mixing bowl, combine the 2 tablespoons of olive oil, rinsed bulgur, onion, flour, salt, allspice, cumin and Aleppo pepper. Add ground turkey and mix well. Form the mixture into 1-by-3-inch “torpedoes”.
Grill for 5 minutes over moderately high heat, turning frequently on all sides until they are golden brown and cooked through. You can also broil them.
Serve the turkey kebabs with pita bread warmed on the grill, salad and lemon wedges. Makes about 16. Serves 4.
* note: This is not great with all white meat turkey – it will be very dry.
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