Turkey Kabob with Herbed Green Rice, Roasted Tomatoes, English Peas & Almonds
RECIPES | November 2017
artSAVOR 20
Turkey Kabob with Herbed Green Rice
artSAVOR 20 Ingredients
Black Pepper, Curry, Turmeric, Parsley, Sea Salt, Baking Soda, Herbs & Spices
Starter, Entree, Main, Poultry
Serves 12 - 24
3 Pounds of ground meat
RECIPE INGREDIENTS
1pk artSAVOR 20
3lb Ground Turkey
1½C Onion, Blended to paste
3T Olive Oil
2 Lavash or Other Thin Flat Bread (for removing kabob from skewers)
3T Ghee, Melted for drizzling
1C Parsley, Freshly chopped (optional garnish)
KITCHEN ESSENTIALS
12 1½”X 20” Flat Stainless Steel Skewers
2 1” Square X 20” Stainless Steel Tube
13”X18” Baking Tray
PREP
In a large mixing bowl combine turkey, artSAVOR 20 and onion paste
Mix thoroughly until meat is evenly seasoned
Cover and refrigerate for until ready to use, preferably for 4 hours
COOK
Place the tubes on grill about 10”apart and turn it on to medium high,
Divide the meat mixture in 12 equal portions
Pour oil on a plate, tap your fingers in oil, wrap each portion around a skewer
Rest skewers on edge of your baking tray, then transfer 6 at a time onto the grill
Rest skewers on the tubes so meat does not touch the grill
Grill 2-3 minutes on one side and 2 minutes the other side
Or until cooked through, do not over cook
Turn your baking tray upside down, Place one Lavash on top of it
Remove skewers from grill and rest them on the Lavash
Place the other Lavash on top of skewers, let them rest for a minute
Putting one hand on the upper Lavash, loosen up meat from skewers,
Holding on to meat, carefully pull skewers out, repeat for remaining skewers
Cut each kabob in half, drizzle with melted ghee, sprinkle parsley
Serve with Basmati Rice, pasta, vegetables or make sandwiches
OPTIONAL RECIPES