1 lb Turkey minced
4 Tbsp Cashew Nut powder for binder
1 tbsp Cumin powder
1 tbsp Chili powder
1 tbsp White pepper powder
5 tbsp Coriander fresh leaves finely chopped
1 tsp Garam masala
1 tbsp chopped green scallions (substitute onion powder if desired)
4 Tsp Vegetable Oil
2 tsp of Ginger and Garlic each finely chopped
1 tsp Salt to taste
Oil for basting
Butter for brushing on at end
Whisk the eggs, so all the yolk and egg whites are blended and frothy.
Add all the dry spices and whisk.
Using your hands, add to turkey mince and mix thoroughly with cashew powder.
Marinate for 10 minutes.
Make 10 long sheek kababs as shown in video.
Oil the swekers and place the sheek kababs in tray
Grill or bake at 450 F. till done. These do not need to be browned, just cooked through.
Enjoy with fresh salad, green onions and rice pulao.
Spritz some lemon juice on top if desired.
Parsi Cuisine Cookbooks and EBooks by Rita Jamshed Kapadia are available on Amazon