Turkey kebabs (Turkey ke kabab) from Madhur Jaffrey's Indian Cooking, Revised and Enlarged: The Comprehensive Guide from the World's Best-Selling Indian Cook by Madhur Jaffrey

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

Accompaniments: Fresh coriander chutney (Hare dhaniye ki chtney)

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

  • shoffmann on August 21, 2017

    These were excellent. I don't think that I could walk away while cooking the kebabs as directed because they got quite dark and I needed to manage the heat to avoid burning. I served with homemade naan, the tomato and onion relish from this book, and some cucumber yogurt sauce.

  • mirage on October 09, 2010

    Serve w/homemade pita and coriander chutney.

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