Turkey Shami Kebabs
- Number of Servings: 8
Ingredients
16 oz. Ground Turkey Breast1 can no salt added diced tomatoes1 medium onion3 Tb. Ground oregano
Makes 8 2 oz kebabs.
Grate the onion finely. Chop up the larger bits that escaped the grater and set aside. Add 2-3 tablespoons of oregano flakes and ground pepper to the grated onions. I use 3 tablespoons since it works as a binder with the meat and kicks up the taste a notch but 2 tablespoons is a good starting point. Add the ground turkey into the mixture bit by bit and really work it in as if you are making dough. Divide the mixture and make little sausage shaped rolls no more than 4" long and 1" in diameter. They are much easier to turn over than flat medallion shapes and will stick a lot less.
Heat up a large heavy bottom non stick frying pan on high heat and drop in the kebabs a few at a time when pan is really hot. Let them cook on one side for a few minutes before turning them over or they will break up. Cook well on both sides. Do not cover pan and keep on high heat through out. Sprinkle the cut up on top after the final kebab. Keep cooking until well browned on both sides. You should see a dark layer of caramelized onions at the bottom of the pan which gives the meat dark brown colour. You can also barbeque these but somehow they don't taste as good if grilled in an oven or barbequed because the onions don't get caramelized. Turkey has a natural sodium content so you don't even miss the salt.
To prepare sauce, sauté onions in a little water or dry if you wish. Add can tomatoes and sprinkle with oregano. When tomato sauce is really hot add the cooked kebabs and let the juices soak in.
Number of Servings: 8
Recipe submitted by SparkPeople user SAPPHIREWINDS.
Grate the onion finely. Chop up the larger bits that escaped the grater and set aside. Add 2-3 tablespoons of oregano flakes and ground pepper to the grated onions. I use 3 tablespoons since it works as a binder with the meat and kicks up the taste a notch but 2 tablespoons is a good starting point. Add the ground turkey into the mixture bit by bit and really work it in as if you are making dough. Divide the mixture and make little sausage shaped rolls no more than 4" long and 1" in diameter. They are much easier to turn over than flat medallion shapes and will stick a lot less.
Heat up a large heavy bottom non stick frying pan on high heat and drop in the kebabs a few at a time when pan is really hot. Let them cook on one side for a few minutes before turning them over or they will break up. Cook well on both sides. Do not cover pan and keep on high heat through out. Sprinkle the cut up on top after the final kebab. Keep cooking until well browned on both sides. You should see a dark layer of caramelized onions at the bottom of the pan which gives the meat dark brown colour. You can also barbeque these but somehow they don't taste as good if grilled in an oven or barbequed because the onions don't get caramelized. Turkey has a natural sodium content so you don't even miss the salt.
To prepare sauce, sauté onions in a little water or dry if you wish. Add can tomatoes and sprinkle with oregano. When tomato sauce is really hot add the cooked kebabs and let the juices soak in.
Number of Servings: 8
Recipe submitted by SparkPeople user SAPPHIREWINDS.
Nutritional Info Amount Per Serving
- Calories: 102.9
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 68.2 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 2.0 g
- Protein: 11.8 g
Member Reviews