Moroccan Turkey Kebabs

I haven’t posted a recipe since 1999, or so it seems.

Well, what can I say? I have been making a lot of old favorites that just haven’t needed repeating. However, I am now firmly back on the recipe development bandwagon and offer to you this – my favorite new recipe. It requires a bit of prep work, but then comes together very quickly. I love Moroccan food because it’s so complex – sweet, spicy, fragrant, crunchy, soft…it really appeals to all the flavors and textures that I crave. However, I rarely make it because just like the flavors are complex, the cooking methods can also be somewhat time-consuming.  This dish takes the best things about Moroccan cooking (the flavors) and the best things about American cooking (45 minute meals) and fuses them together for a dish that is unique enough for company but easy enough to make for yourself on a weeknight.

Moroccan Turey Kebabs

moroccan chicken Ingredients:

1 lb. ground turkey

2 cloves garlic, diced

1 onion, half diced, half sliced into rings

3/4 cup harissa tomato sauce

3 tbsp. cilantro

1/2 cup breadcrumbs (quinoa flakes or oatmeal also work)

1/3 cup mayonnaise

2 tbsp. Moroccan seasoning

1/4 cup orange juice

olive oil to drizzle
20140623_173945 1. Mix all of the ingredients together except for the sliced portion of the onion. The mixture will be very loose and moist. Preheat the oven to 350F.  20140623_174302 2. Put the sliced onions in a baking dish and form the turkey into large, quenelle shaped patties. Place them on top of the onions – it’s okay if they touch. Drizzle the whole thing with olive oil – not a huge amount, just enough to help the onions along since the turkey has no fat.  20140623_182057 3. Bake for about 35 minutes, or until the turkey is completely cooked though (it may look a little pink inside even when it’s totally cooked through because of the harissa. You know that it’s cooked by using a meat thermometer or when the meat loses its mushy quality and becomes firm). 20140623_202258 4. Serve with tomato and cucumber salad and Greek yogurt. 20140623_202339 It’s hard to explain just how satisfying this dish is. It’s incredibly fragrant with the cumin, cinnamon, and various spices in that Moroccan spice mixture. Definitely get a spice mix if you don’t make Moroccan food a lot – it lasts a long time and adds an unmistakably North African feel to your food. The cilantro is bright and the orange juice lends a faint, sweet backnote. The texture is wonderfully soft and juicy, thanks to the breadcrumbs and mayo, and the outside becomes crispy and golden brown. Best of all is the harissa tomato paste…that takes this over the top. It’s quite spicy, so go easy on it if it’s your first time using this. It has the heat of cayenne with a low, slow burn like chipotle. Plus there is the added sweetness of the tomatoes…wow, it’s just delicious.

Best of all, this reheats really well.

Not that there will be any leftovers.