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Prep time: 15 minutes
Cook time: 10 minutes
Yield: 4 kabobs
Recipe type: Kabobs
Cuisine: Persian
  • 1 ¼ pounds lean ground turkey
  • ⅓ cup thinly sliced scallions (white and light green parts only)
  • ¼ cup finely chopped fresh dill
  • ¾ tsp ground turmeric
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  1. Mix all the ingredients in a bowl and knead for a few minutes until well combined.
  2. Divide the mixture into 4 equal-sized balls. Make the balls into round patties of about ½-inch thick on a square piece of parchment paper (about 6x6 inches). Using the paper makes it easier to transfer the kabobs to the skillet and also if you have to make them ahead of time, the paper makes stacking easier.
  3. Heat a skillet over medium heat, no oil needed.
  4. Add the kabobs to the hot skillet and cook covered over medium heat 5 minutes on each side, or until golden brown and the juices are clear. The inside temperature of the kabobs should be 160 F.
  5. Serve over rice or Sangak (Persian flat bread) or pita bread, with fresh herbs, tomatoes and raw onions, or a salad.
Recipe by Persian Mama at