Name: Spicy Turkish Ground Chicken Kabobs
Ingredients: 1 lb Ground chicken or turkey; 2 lg Egg whites; 3 tb Onion, finely chopped; 3 tb Red bell pepper finely; Chopped; 2 tb Olive oil, divided; 1/4 c Parsley finely chopped; 1/2 ts Nutmeg; 3/4 ts Coriander; 3/4 ts Salt or to taste; 1/4 ts Cayenne; Thinly sliced grilled onions; & red bell for garnish; Slices, fresh herbs & lemon; Wedges

It is commonly said that covetousness is one of the reigning sins of old age. How strange that it should be so! Especially considering what they have seen, and known, and it may be, felt of the emptiness and uncertainty of riches. They have witnessed how often they make themselves wings. What! And not yet convinced! What! Almost at the end of thy journey, and yet loading thyself with thick clay! Think of the time of day. It is almost night; even sun-set. And art thou unmindful of the grave? The body is bending downwards, let the heart be upwards.

Philip Henry

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Turkish	Maindish	1	Servings

INGREDIENTS

1	lb	Ground chicken or turkey
2	lg	Egg whites
3	tb	Onion, finely chopped
3	tb	Red bell pepper finely
		Chopped
2	tb	Olive oil, divided
1/4	c	Parsley finely chopped
1/2	ts	Nutmeg
3/4	ts	Coriander
3/4	ts	Salt or to taste
1/4	ts	Cayenne
		Thinly sliced grilled onions
		& red bell for garnish
		Slices, fresh herbs & lemon
		Wedges

INSTRUCTIONS

Preheat broiler.
In a large bowl, combine the ground chicken, egg whites, onion, bell
pepper, 2 tb olive oil & seasonings.  Mix gently until well blended.
Divide into even portions that are equal to double the number of servings
being made. For example, if you are making this recipe to serve four,
divide the seasoned meat into 8 portions. Form each portion into a 2 1/2" -
3" long sausage.  To prevent the meat from sticking too much, wet hands
with cold tap water when forming the patties.
Insert a flat-bladed skewer lengthwise through the meat.   Gently flatten
the meat & shape it into an oval (about 3" x 1 1/2") around each skewer.
Repeat, placing two kabobs on each skewer.
Arrange skewers on a foil-lined broiling tray.  Brush lightly on both sides
with remaining olive oil.  Broil about 4" from source of heat until done
(but not browned), about 1 1/2 - 2 minutes per side.  Serve immediately
over rice pilaf.
Posted to EAT-L Digest - 17 Jun
Date:    Tue, 18 Jun 1996 15:59:12 -0600
From:    Ilene Warfield <[email protected]>

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