Middle Eastern turkey kebabs with carrot-snap pea salad
10 ounces ground turkey
Fresh flat-leaf parsley
Kebab spice blend (baharat – sumac – cumin – coriander)
1 or 2 carrots
3 ounces sugar snap peas (optional)
Tahini dressing (tahini – fresh garlic – lemon juice – salt)
½ teaspoon sumac
¼ teaspoon Marash chile flakes (optional)
Make the turkey kebabs
Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
Coarsely chop the cilantro; set aside half for the salad.
Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for the salad.
In a medium bowl, combine the ground turkey, half each of the cilantro and parsley, and the kebab spice blend. Season generously with salt and pepper and mix until just combined. Using wet hands, form the mixture into 4 ovals; thread each onto a wooden skewer.
Cook the kebabs
In a large grill pan or frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the kebabs and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Add more oil between batches if needed. Transfer to a plate.
While the kebabs cook, make the salad.
Prepare the salad and garnish
Scrub or peel the carrots and trim off the tops; using a peeler, cut the carrots into thin ribbons.
If using, thinly slice the sugar snap peas lengthwise.
Cut the lemon into wedges for garnish.
In a medium bowl, stir together half the tahini dressing and 1 teaspoon oil. Set aside the remaining dressing for the kebabs.
To the bowl with the tahini dressing, add the carrots and, if using, the snap peas. Add the sumac and the remaining cilantro and parsley; toss well to coat. Season to taste with salt and pepper.
Transfer the kebabs to individual plates, dollop with the remaining tahini dressing, and sprinkle with as much Marash chile as you like. Serve with the carrot-snap pea salad and lemon wedges on the side.