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Low-Fat Grilled Turkey Kibbeh for Thanksgiving

kosher appetizer recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

Low-Fat Grilled Turkey Kibbeh for Thanksgiving

1 Comment 22 November 2013

“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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SYRIAN MEAT KEBABS FOR ENTERTAINING

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

SYRIAN MEAT KEBABS FOR ENTERTAINING

4 Comments 25 May 2011

Re-post by : Lisa Ades

This is a recipe I developed, featured in the New York Times dining section, as part of a piece by Julia Moskin called Burgers Without Borders.  These kebabs are savory and delicious and even good cold the next day (if there are any left over). (Year-round you can tuck them into a pita with salad, but during Passover, when you can’t eat any more matzah, why not go Atkins-style and just have them with a crunchy refreshing salad?)

SYRIAN BEEF KEBABS
Adapted by Lisa Ades
Time: 30 minutes, plus 1 hour for chilling

2 pounds ground beef (not extra lean)
4 tablespoons tomato paste
2/3 cup minced onion
2 teaspoons salt
Juice of 1 lemon
1/2 teaspoon cinnamon
2 dashes cayenne
1 tablespoon ground allspice
1/3. cup pine nuts
Oil to brush on grill rack
Lemon wedges  for serving
Lemony cucumber salad, for serving (recipe follows).

1. Combine all ingredients but oil, lemon wedges, and salad in a bowl, and mix to combine.

2. You can make these on skewers, but it is much easier to form them and turn them on the grill without.  So just form mixture into torpedo shaped kebabs about 1 inch by 3 inches or into small patties.

3. Lay finished kebabs on a sheet pan and refrigerate at least 1 hour.

4. Prepare charcoal grill, or turn gas grill to medium-low. Spray or brush oil on clean grill rack, and set within a few inches of the fire. Fire should not be too hot, and rack should be at least several inches from heat source.

5. When rack is heated through, place kebabs on grill. Meat should start sizzling gently; it should not spit and turn black. Cook undisturbed until deep brown, several minutes. When meat lifts easily from grill, slide a spatula under kebabs and turn over. Continue grilling until browned on all sides and juicy, but cooked through. Serve hot with lemon wedges and lemony cucumber salad (when it’s not passover, serve also with pita bread that’s been warmed on the grill).

Yield: 4 to 6 servings.

LEMONY CUCUMBER SALAD
Time: 5 minutes

6 cups romaine lettuce (about 2 hearts)

1 long seedless cucumber or 3 Kirbys, peeled, halved lengthwise, and sliced crosswise 1/4-inch thick

3 tablespoons olive oil

2 teaspoons lemon juice

1/4 cup chopped fresh mint

1 clove finely minced garlic (optional)

Salt and black pepper to taste.

Toss all ingredients. Serve chilled.

Yield: 4 to 6 servings.

SubsrcibeHERE for great Passover recipes!

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