Recipe for Turkey Kababs
Ingredients:
1 large turkey thigh
soy sauce – 1 tablespoon
brodo classico granulare – 2 teaspoon
To paste into grinder:
2 inch stick of fresh ginger
1 medium size fresh garlic
1 medium size onion
2 slices of bread (white) soaked in a little water
½ cup oil (any vegetable oil)
salt to taste
Black pepper – ½ teaspoon (optional)
¼ cup oil for coating pan
Method:
Trim all fat off meat and cut it into cubes. Discard bone.
Mince the meat in a grinder.
In a bowl mix the meat with:
soy sauce, brodo powder, ginger-garlic-onion paste, bread slices, salt and oil very well by hand.
Mix in the black pepper if you prefer it a little hot.
Keep aside for 10 minutes.
Heat oven to 350.
In a large shallow pan, preferably non-stick, brush a little oil coating it well.
Shape meat mixture into round balls and then press to flatten on top. Shape them well and make them smooth around the edges.
Keep them bigger than desired size as they will shrink after baking.
Place them in rows in a baking pan and place the pan in centre rack of oven.
Bake for 15 minutes.
Turn them gently onto the other side and bake another 10-12 minutes or until light brown.
Turn off oven.
Turn the kababs once more and keep for 5 minutes. (This way they will brown evenly on both sides.)
Remove immediately and transfer them gently onto serving platter.
***********
These kababs could be used to fill in a sliced rosetta, with a little lettuce and/or relish of your choice
1 large turkey thigh
soy sauce – 1 tablespoon
brodo classico granulare – 2 teaspoon
To paste into grinder:
2 inch stick of fresh ginger
1 medium size fresh garlic
1 medium size onion
2 slices of bread (white) soaked in a little water
½ cup oil (any vegetable oil)
salt to taste
Black pepper – ½ teaspoon (optional)
¼ cup oil for coating pan
Method:
Trim all fat off meat and cut it into cubes. Discard bone.
Mince the meat in a grinder.
In a bowl mix the meat with:
soy sauce, brodo powder, ginger-garlic-onion paste, bread slices, salt and oil very well by hand.
Mix in the black pepper if you prefer it a little hot.
Keep aside for 10 minutes.
Heat oven to 350.
In a large shallow pan, preferably non-stick, brush a little oil coating it well.
Shape meat mixture into round balls and then press to flatten on top. Shape them well and make them smooth around the edges.
Keep them bigger than desired size as they will shrink after baking.
Place them in rows in a baking pan and place the pan in centre rack of oven.
Bake for 15 minutes.
Turn them gently onto the other side and bake another 10-12 minutes or until light brown.
Turn off oven.
Turn the kababs once more and keep for 5 minutes. (This way they will brown evenly on both sides.)
Remove immediately and transfer them gently onto serving platter.
***********
These kababs could be used to fill in a sliced rosetta, with a little lettuce and/or relish of your choice
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