Tag Archives: ground turkey

Turkey Gola Kabobs in Gravy

Turkey Gola Kabobs in Gravy

Gola Kabob literally means round kabobs.  Kabobs can be made dry, in a gravy or skewered on a stick (that’s where the word “shish” comes in handy, it means to skewer).  Gola Kabobs originated in Pakistan.  The dry version can be eaten with Naans, Parathas or Rotis, while the “wet” version can be eaten more easily with rice.   I love making a Naan sandwich with Gola Kabobs, some fresh greens and topped off with a little Raita.  I think of it as a Pakistani Gyro.  Gola Kabobs are traditionally made with beef or lamb.  I decided to make mine with ground turkey and pair it with a brown rice and red lentil kitchuri (bengali for “hodge podge”). I’ll have to post that separately to make it easier on everyone.  It was a tasty and hearty dinner that doesn’t cheat on flavor but it’s really low in fat.  My kind of meal!

Toast the coconut along with spices in a dry skillet and grind up in a coffee grinder

Mix ground turkey with cilantro, garlic and ginger paste along with ground up spice mix. Form into round balls

Begin the gravy by sauteing onions, garlic and ginger

Add paprika and the gola kabobs

Add yogurt and right before finishing add toasted coconut and cilantro

Serve with brown rice and red lentil Kitchuri

Turkey Gola Kabob in Gravy

For the Kabobs:

2 tbsp desiccated coconut

2 dried red chilis

1 bay leaf

4-5 whole green cardamom pods

5 whole cloves

4-5 whole peppercorns

1 tsp whole cumin seeds

1 small stick cinnamon

1 pound ground turkey

1/2 tsp salt

2 tbsp cilantro, chopped

2 tsp garlic and ginger paste

For the sauce:

1/2 medium onion, chopped

4 tbsp oil

3 tbsp greek yogurt

1 1/2 tsp paprika

2 garlic cloves, minced

1 tsp grated ginger

1/2 cup water

1 tbsp toasted coconut

chopped cilantro

1/2 tsp salt

In a medium cast iron skillet heat the first 8 ingredients listed under Kebob until toasted.  Put in a coffee grinder that is dedicated to spices and NOT coffee and grind until it is powdered.  Add this to the ground turkey along with garlic, ginger paste, cilantro and salt.  Mix well and form into round balls about 3/4 inch in diameter.  Set aside.

In a medium saucepan, heat oil and add chopped onions, salt, paprika, garlic and ginger.  Cook until fragrant, about 2-3 minutes.  Add in water and simmer for a few minutes.  Add the gola kabobs and let it simmer gently covered for about 8 minutes.  Add yogurt and cook another minute or so.  Add toasted coconut and chopped cilantro right before taking off heat.  Serve with Kitchuri or plain rice.