Ginger and Mint Kabobs with Cilantro Chutney from Saffron Spices

The nostalgic flavor of fresh ginger and mint is an invitation to open all the senses.
Serves 2 - 4


1 pound (yields 8 to 10 kabobs) Ground turkey         
2 tablespoons Olive oil        
2 teaspoons Touch of India spice        
1 teaspoon or to taste Salt        
2 teaspoons, minced Ginger        
2 seeded, finely chopped Green chilies        
2 finely chopped Scallions with green tops        
1/2 cup finely chopped (save 1 tbsp. for garnish) Mint leaves (fresh)        
1 teaspoon Lemon juice (fresh)        
1 egg white Egg        
1 tablespoon Gram flour (Besan)


  • In a mixing bowl, combine all the ingredients except oil and gram flour.  Mix well.
  • Wet your hands so the meat won¹t stick. Make 8-10 balls approximately 1 and 1/2 inch in diameter Roll balls into sausage-shaped kabobs. Each kabob should be 2-3 inches long and 1 inch in diameter.
  • Place kabobs on a cooking sheet, cover with plastic wrap and refrigerate for 1 hour.  When ready to cook, sprinkle gram flour over kabobs using a fine strainer.
  • Heat a heavy-bottomed sauté pan.  Add olive oil.
  • Sear a few kabobs at a time over medium-high heat. Shake the pan and roll kabobs back and forth until the meat turns dark golden brown.
  • Repeat the process until all the kabobs are done. Keep seared kabobs warm in a separate dish (add extra oil to the pan if needed).
  • After the last batch is done, return all the kabobs to the pan. Turn the heat on high, and, as the kabobs begin to sizzle; cover the pan, turn the heat off and let sit for 10 minutes.
  • When ready to serve, turn the heat on high for a few seconds for the juices to evaporate. Pat kabobs dry on a paper towel and transfer them to a serving dish. Sprinkle with saved mint and serve with chutney of choice.

NOTE: This recipe can also be made with ground beef or chicken.

Cilantro Chutney

Cilantro chutney is a universal dipping sauce to complement any dish and/or appetizer.
Makes 1 cup


2 cups, chopped with stems* Cilantro (fresh)       
1/2 cup, seeded and chopped Green bell pepper      
3 tablespoons Lemon juice (fresh)      
1 tablespoon Lime juice (fresh)      
2 medium, seeded Green chilies       
2 whole, chopped Scallions with green tops      
1/2 teaspoon Sugar      
1/2 teaspoon Salt


  • Put all the ingredients into a blender. Blend them until the mixture is smooth. Add water as needed. The mixture should be smooth, not watery.
  • Transfer the mixture to a bowl; cover and refrigerate until ready to serve.

TIP: To make cilantro yogurt chutney, leave 1 tablespoon of chutney in the blender. Add a cup of plain yogurt and a 1Ž2 teaspoon of sugar. Blend the mixture lightly and salt to taste.