Ingredients:

turkey thigh meat: 500g

fresh coriander with stalks: 20g

fresh mint with stalks: 20g

ginger (smashed): 3cm

cumin powder: 1 table spoon

coriander powder: 1 table spoon

fresh green chili: 1

red chili powder: half a tea spoon

fresh lemon juice: 1 table spoon

salt

Method:

Clean turkey meat, do not remove the fat.

Then, mince it with all the above ingredients except the powders and lemon juice.

Then, add the minced meat to a bowl and splash the powders and lemon juic into it and knead well.

Let the above mixture rest in the refrigerator at leat half an hour.

You need thick square skewers that can hold the weight of the above mixture.

Take a 5-6 cm ball of the mixture in one hand and keep the skewer in the other hand.

Make the ball as smooth as possible by tossing it like a ball in your hand.

Then, press the ball roughly on the middle of the skewer and then spread gently till it covers the skewer. Put it on a tray and complete this with all the skewers.

Then, cook the kebab over the charcol fire.

Serve it with coocked rice or bread, with some vegetables and grilled tomatos.