Shish kebabs with Mediterranean Salad

I have two variation for shish kebabs in my repotoire . This is the Mediterranean/ middle eastern style that goes really well with my Mediterranean chickpea salad. The other recipe is more Indian/ Pakistani style that I like to serve with Indian inspired salad and condiments. Recipe for that will be for another day. In the meanwhile enjoy this spread. It’s great for a summer outdoor entertainment or a weekend meal.

INGREDIENTS

• 1 lb ground lean organic turkey or chicken ( I like pasture raised, hormone free poultry)
• 1 medium yellow onion, quartered
• 3 fat cloves of garlic
• 1 whole bunch, about 2 cups,  parsley, stems removed washed and roughly chopped
• 1/2 teaspoon ground cardamom
• 1 teaspoon smoked paprika
• 1/2 teaspoon sumac
• 1/2 teaspoon hot cayenne pepper
• 1/2 teaspoon all spice
• Salt and pepper
• Pita bread and salad to serve

1. In a small food processor, chop the onion, garlic, and parsley, fine chop not puréed.
2. Add the ground turkey or chicken and the spices. Run the processor until all is well combined.
3. Remove the meat mixture from the food processor and place in a large bowl. Ant let it marinate for a couple hours in the fridge preferably.
4. Take a fistful portion of the meat mixture and mold it on a wooden skewer, spread it along the skewer into a kebab shape. Repeat the process until you have all of it on skewers. make sure each sheesh kebab is about 1 inch in thickness.
5. Lightly grease the grill pan and preheat it to medium. I prefer cooking these kebabs indoors, but you could cook it on a barbecue gas grill too. Preheat the bbq grill for 20 minutes before you place the skewers on it.
6. Prepare the the fixings. If you plan to, make the tahini sauce
7. Lay the skewered kofta kebabs on a tray lined with parchment paper
8. Place the kebabs on the lightly greased grill pan or pre heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.
9. Serve the kofta kebabs hot with pita or naan bread, Harrisa sauce, tahini and Mediterranean salad.