This week I've been noshing on the perfect Herb Hummus which put me in the mood for middle eastern inspired food. I've had this recipe for Turkey Kibbe Kebabs bookmarked for several years and decided that it was high time I tried it.
In case you aren't familiar with it Kibbe (or Kibbeh) is a dish made of bulgur or rice and chopped meat that is common in the cuisines of Syria, Lebanon, Palestine, Israel and Jordan. The best-known variety is a torpedo-shaped croquette with a bulgur crust that is stuffed with rice and minced beef or lamb and fried. Other types of kibbe are shaped into balls or patties and can be baked or poached. It is the kind of dish that every family has their own recipe for and their own tradition regarding how it is made and flavored.
I adapted this recipe from "The Professional Chef's Techniques of Healthy Cooking" by The Culinary Institute of America that I bought after a week stint at the St. Helena campus. This version uses ground turkey and the Kibbe is grilled rather than fried. These kebabs are surprising light and are subtly flavored with cilantro, mint, cumin and allspice. I served them with some freshly made pita bread and a romaine salad with tomatoes, cucumbers, onions and dressed with a light lemon vinaigrette - oh and of course some of the Herb Hummus!!
Turkey Kibbe Kebabs
The recipe calls for glazing the kebabs with a mixture of molasses, soy sauce and olive oil. I substituted pomegranate molasses (which you can find in a middle eastern market) and I highly recommend it!
Glaze:
- 1 Tbsp. molasses
- 1 Tbsp. reduced sodium soy sauce
- 1 Tbsp. olive oil
Kebabs
- ½ cup fine grind bulgur
- 1 lb. ground turkey
- 1 cup diced onion
- 2 Tbsp. minced jalepeno
- 2 Tbsp. non fat yogurt
- 2 Tbsp. olive oil
- 2 Tbsp. chopped parsley
- 2 Tbsp. chopped cilantro
- 2 Tbsp. ground cumin
- 1 Tbsp. chopped mint
- 1 tsp. ground allspice
- ½ tsp. ground black pepper
- ¼ tsp. cinnamon
- ¼ tsp. cayenne pepper
Directions:
- For the glaze, combine all the glaze ingredients in a small bowl and whisk to combine. Set aside.
- In a large pan, soak 10 medium skewers in hot water. Set aside.
- In a medium bowl, combine the bulgur with 2 cups of hot water. Let sit for 10 minutes. Drain in a strainer and set aside.
- Combine all of the kebab ingredients in the bowl of a food processor. Squeeze any remaining liquid from the bulgur and add to the mixture in the food processor. Process until all the ingredients are combined.
- Divide mixture into 10 balls. Form each ball into a log and thread one of the soaked skewers through each log.
- Heat a lightly oiled grill pan over medium high heat. Place kebabs on the grill pan and cook for about 3 minutes, brushing with the glaze.
- Turn the kebabs and continue to cook, brushing with the remaining glaze until the kebabs are cooked through.
Debi (Table Talk) says
I start to crave Middle Eastern food as soon as the springtime weather and blue skies appear. These would make fun little hors d'oeuvres too!
Nancy says
I agree Debi - I think they would be wonderful appetizers!!! Thanks for stopping by the Table!!
heather says
We love a good kibbeh. Anytime you pair beef/lamb with pomegranate molasses, mint, cumin and then serve it with pita and a bowl of veg -- that's a perfect supper! All that's left is a chilled Rose, maybe a beer!
Cheers,
*Heather*
Nancy says
I couldn't agree more Heather!!! The rose would be perfect with these - will have to remember to try it!!
Renee Fontes says
Hi Nancy! I finally set down to visit your blog and it's great, I was just in time to catch this awesome dish Turkey Kebabs. Now I want them. Thanks for posting a great recipe. Renee
Nancy says
So glad you stopped by Renee - I can't wait for the Melissa's tour!!!
Magic of Spice says
Oh wow, I don't eat meat but I bet my sons would love this 🙂 I can help with the hummus though 🙂 Hope you have a wonderful weekend...
Nancy says
Hope you enjoy your weekend as well. Hmmm... wonder if we could come up with a vegetarian version??
Cheryl says
Gimmie Lean makes a really great (almost too convincing) ground beef/ sausage substitute. Most grocery stores sell it. It comes in a tube (looks like Jimmy Dean's). I use it for everything- tacos, sausage patties, "meat"loaf, gravy, etc...
My mother, once a die-hard meat eater, swears by this stuff and even makes it when I'm not home. It keeps well and is really high in protein and fiber, but really low in fat.
Louise says
mmmm I love middle eastern food- especially pomegranate molasses, I'll have to pull out my recipe. Recipes like this that are packed with so much flavor are incredibly satisfying.
Have a great weekend,
Chef Louise
Nancy says
Hi Louise!! I love ME food too and love using pomegranate molasses. These kebabs were a nice change of pace !!!
the urban baker says
I'm so into this! This not only looks delicious, but it would be fun for my kids to eat. I want this right now, for breakfast! Thanks, Nancy, for introducing something new to my repertoire!
Nancy says
My kids wolfed these down. Since you can assemble these ahead of time, I'm going to be making more for after school snacks - yeah, I'm at that point now - unbelievable how much teenage boys eat!!
Mary Ann says
Looks fantastic!!! Be good with some Greek yogurt, too. Have to put my husband on the task of finding the pomegranate molasses.
Mary Ann
Nancy says
Hi Mary Ann!!
These would be awesome with a little Taziki - if you hadn't been to Wholesome Choice, we should go - great selection of Middle Eastern, Indian and Asian ingredients!!!
marla {family fresh cooking} says
Love how healthy & jam packed with protein these are! Gotta try these turkey kibbe kebabs.
Nancy says
I think you kids would like them Marla because even though there are jalepenos in them, they aren't spicy. Next time, I'd probably add more jalapeno to mine and leave the kids as is!!
Maria says
Looks like a very tasty meal!
Nancy says
Thanks Maria!!
It's actually very light and the mix of spices is delicious!
Allison [Haute Box] says
I grew up on Middle Eastern food, so I find this post especially nostalgic!
Nancy says
Lucky you!!!
Growing up, my best friend was Middle Eastern and I always loved getting dinner invitations!!!
My Man's Belly says
These look delicious and I love that they're grilled instead of the usual fried. Great touch using the pomegranate molasses too.
Nancy says
Thanks Pamela!!
They are a bit tricky to grill since turkey isn't as firm as beef but with a little TLC they come out just fine - I love pomegranate molasses!
Brooke says
I haven't had breakfast yet and these incredible Kibbe pictures are making me want to claw at my screen for access to these tasty bites. What a beautiful recipe. I can't wait to make it. Thanks!
Nancy says
Hi Brooke!!
I hope you like them! When I made them for dinner I set down my son's plate, turned around to serve the other plates and when I turned around again, his were already all gone!!
Kate says
These look delish !
Nancy says
Hi Kate!!
Thanks for stopping by the Table!! They were pretty tasty!
Lucy Lean says
sounds like a winner - with the hummus and herbs x
Nancy says
Was happily surprised by these - they were delicious!
Lana says
I walk to my local Persian store almost every day, and yesterday they had a grill going and some really aromatic kebabs were coming off it, served with grilled tomatoes in that thin, big sangak bread. The smell was incredible! Next time I hav e to ask for the recipe!
I've never had kibbe, but it looks like something the whole family would love. The girls would like taking it to school for lunch.
BTW, we have a ton of hummus in the fridge, and I made a bread similar to pita yesterday, as I was doing Souvlaki:) It's the spring fever and, like you, I turn East:)
Nancy says
Kebabs, tomatoes and sangak bread - it really doesn't get much better than that, does it!!
Our Persian market isn't in walking distance, but I still manage to get there about once a month or so - always come back with more food than I need because it's all so good!!
Tom | Tall Clover Farm says
My Grandmother made a mean kibbe. And while the memory of her fine cooking lives on, I believe it's high time I learned how to make kibbe for myself (and eager friends). Thanks for this delicious version.
Nancy says
Nothing is better than Grandmother's recipes!!! If you can find hers I would encourage you to try it - I found it very easy to make and it is so darn tasty!!!
Thanks for stopping by the Table!!
Priscilla - She's Cookin' says
I love your use of pomegranate molasses and grilling vs. frying. And they're perfectly shaped, no small task when grilling turkey - you're amazing, Nancy!
Nancy says
Have to admit these were a bit dicey but once I was in the groove they were easy!!!
These are going to be fun to make this summer as little appetizers!!
sippitysup says
I am becoming quite a fan of Middle Easter food these days and this recipe is a perfect example of why! GREG
baobabs says
OMG this looks amazing!!!! I can't wait to try making this!
Damaris @Kitchen Corners says
I love kibbes. In Brazil we have a lot of lebanese food. Kibbe is so good. I never had it with ground turkey, now I want t try it.
sheila @ Elements says
I definitely have to try this!! It looks and sounds so delicious!! I'm out of both pomegranate molasses and regular molasses. Gonna have to make a stop at the Lebanese store these days to pick some up. Can't wait to try this! 🙂 Cheers! sheila
Nancy says
Hi Sheila,
I hope that you like it. I added very little pepper (since my one son doesn't like it) so you might want to add a bit more!
Marla {family fresh cooking} says
Hey Nancy! Hope you had a great 4th. Please submit these great looking kebabs & any 2 others you might have to this weeks Get Grillin' if you wish 🙂 xxoo
AndrevS says
I wasn't too sure about the combination of spices either but tried it with thinly sliced strips of turkey instead of chicken. Results were fantastic! Thanks for the recipe.
Nancy says
So glad that you enjoyed it!!
Jessie says
Is there something else I could use instead of bulgur. I could not get it at the grocery store.
Nancy says
Hello Jessie,
Yes, you could use regular flour - the texture will not be the same but it should work. I would start with 1/4 cup flour and then test the mixture. If it's still too wet, I'd add flour 1 Tablespoon at a time until you get the right consistency!