Video and recipe by “Cooking With Yousef” on YouTube

“I wanted to make a special dish that will add some spice and variety to your Thanksgiving Dinner. Turkey Kabab (Kebab) Koobideh is surprisingly delicious, even for those who don’t really love turkey as a protein. I prefer this over Chicken Koobideh as of late, and so does my wife.” – Chef Yousef


  • 3 lbs of turkey thighs
  • 1/2 cup of cooking oil
  • 2 tbs of sumac
  • 1/2 tsp of turmeric powder
  • 1/4 tsp of garlic powder
  • 1 & 1/2 tsp of black pepper
  • 1/4 tsp of chili pepper
  • 1 &1/2 tsp salt
  • 1 butter stick
  • 1 cup of water
  • 2 pinches of saffron threads
  • 2 large onions
  • 4 medium size tomatoes


  1. With a sharp knife cut the skin off the turkey thighs
  2. Debone the turkey thighs
  3. Cut the deboned and skinless turkey thighs into small pieces
  4. Slice and chop the onions into small sizes
  5. Using a meat grinder, grind the onions
  6. Using a strainer, remove the onion juice from the ground onions
  7. Grind the turkey thighs
  8. Regrind the turkey with the ground onions, cooking oil and all of the spices
  9. In a large bowl, put the ground mixture and mix by hand until smooth and sticky all around
  10. Cover bowl and refrigerate for about one hour
  11. In a bowl, pour some water and set aside
  12. Take bowl with meat out of fridge and place next to warm water bowl
  13. Wet your hand and take some meat out of bowl and form into medium size circles
  14. Using metal skewers place the turkey meat on them while pressing and pinching from top to bottom of skewers
  15. Cut tomatoes and pierce them with skewers
  16. Place skewers on a grill (gas or charcoal)
  17. Make sure you turn the skewers every few seconds until fully cooked
  18. Brush turkey kebabs with melted butter and saffron
  19. Serve kebabs with Persian basmati rice, tahdig (crispy rice), Mast-o-Khiar Yogurt Dip (yogurt with cucumbers) and Persian herbs

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