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Persian Lamb and Turkey Kebabs

Featured in the Honolulu Star-Advertiser on March 26, 2014.



Persian Lamb and Turkey Kebabs

  • 1 cup grated onion
  • 10 tablespoons dry breadcrumbs
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon pepper
  • 1/2 teaspoon paprika
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1 1/2 pounds ground turkey breast
  • 1 1/2 pounds ground lamb
  • 1/8 teaspoon saffron threads (available at specialty stores)
  • 2 tablespoons extra-virgin olive oil
  • Cooking spray

Yogurt Sauce:

  • 1/2 cup plain fat-free Greek yogurt
  • 2 teaspoons chopped fresh cilantro
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon honey
  • 1/8 teaspoon ground red pepper
  • 1/4 teaspoon ground sumac (available at specialty stores)


Place grated onion in a sieve over a large bowl for 30 minutes, pressing occasionally to drain excess liquid. Discard liquid. In a large bowl, combine onion, breadcrumbs, and next 8 ingredients (through lamb) until well blended. Divide mixture into 40 equal portions, shaping each into a 3" x 1" rectangle. Thread 4 pieces onto each of 10 (12-inch) skewers; set aside.

Heat a small skillet over medium heat. Add saffron; heat for 30 seconds or until fragrant, stirring constantly. Crush saffron in a small bowl; stir in oil; set aside. Lightly spray grill with cooking spray, grill kebobs on medium high for 8 minutes or until done, turning once. Plate and brush kebobs with saffron oil and sprinkle with sumac.

For yogurt sauce, combine all ingredients in a small bowl; stir until well blended. Serve kebabs with yogurt sauce. Makes 10 servings.

Approximate Nutrient Analysis per serving (kebab and yogurt sauce):
380 calories, 26 g fat, 9 g saturated fat, 135 mg cholesterol, 450 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g sugar, 27 g protein


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