Turkey kebabs (Shislik hinduska) from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 175) by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Herb plate (Sabzi khordan); Tart-sweet apricot and raisin relish; Pomegranate-coriander sauce; Green ajika; Red ajika; Cucumber salad with sumac and mint; Grilled eggplant; Grilled eggplant with pomegranate seeds (Anar bademjan); Thanksgiving-pumpkin rice (Khapama); Basic Persian rice (Chelo)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on April 19, 2026

    We dud half breast and half dark meat. Typically I prefer dark meat but in this the breast was the star. The dark meat took muck longer to cook and didn’t pick up the flavour of the marinade very well. For the white meat 12 to 13 minutes was the correct timing. The onion does a great job tenderizing.

  • bernalgirl on October 20, 2023

    These are outstanding, although next time I would salt the marinade. A great summer recipe for turkey, and a great alternative to chicken. I used cut up turkey breasts, and these were tender and flavorful.

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