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Persian Street Vendor Kebabs

You don't have to wait for a food truck anymore to get some flavorful Persian goodies.

Total Time 50 minutes
Servings 10 servings
Author Kate Mills

Ingredients

  • 1 cup grated onion about 2 medium
  • 10 tbsp dry breadcrumbs
  • 1 1/2 tsp salt
  • 1 tsp ground turmeric
  • 1 tsp freshly ground black pepper
  • 1/2 tsp paprika
  • 3 garlic cloves minced
  • 2 large eggs lightly beaten
  • 1 1/2 lb ground turkey breast
  • 1 1/2 lb ground lamb
  • 1/8 tsp saffron threads
  • 2 tbsp olive oil extra virgin
  • cooking spray
  • 1/4 tsp ground sumac
  • 1/2 cup plain fat-free Greek-style yogurt
  • 2 tsp chopped fresh cilantro
  • 1 tsp fresh lemon juice
  • 1 tsp honey
  • 1/8 tsp ground red pepper

Instructions

  1. Place grated onion in a sieve over a large bowl for 30 minutes, pressing occasionally to squeeze out excess liquid. Discard liquid.

  2. Prepare grill to medium-high heat.

  3. Combine onion, breadcrumbs, and next 8 ingredients (through lamb) in a large bowl; stir until well blended. Divide meat mixture into 40 equal portions, shaping each into a 3 x 1–inch rectangle. Thread 4 pieces onto each of 10 (12-inch) skewers.

  4. Heat a small skillet over medium heat. Add saffron to pan; cook for 30 seconds or until fragrant, stirring constantly. Crush saffron in a small bowl; stir in oil.

  5. Place kebabs on a grill rack coated with cooking spray; grill 8 minutes or until done, turning after 5 minutes. Place kebabs on a platter. Brush oil mixture evenly over kebabs. Sprinkle kebabs evenly with sumac. Combine yogurt and remaining ingredients in a small bowl; stir until well blended. Serve kebabs with yogurt sauce.