Minced Turkey Kebabs

2 lbs Minced Turkey Trays (serves about 7-8 people about 4-5 pieces)

This process is very similar to minced chicken kekabs, except turkey is inherently less flavorful meat than chicken, so I usually up the ingediants in the marinade to add additional flavor.

Marinade:
1.5 big red onion - cut into small pieces
4-5 green chillies - cut finely (If you dont eat spicy food, tone this amount to 1-2 green chillies)
2 tbsp ginger-garlic paste
coriander leaves finely cut
1 tbsp turmeric
1 tbsp red chilli powder
2 tbsp fresh squuezed lime juice (substitute with lime concentrate if you dont have fresh limes)

Garam Masala: In a coffee grinder(if you dont have one, buy it - it's
worth it), blend the following:
4-5 cloves
2 cardamoms peeled & seeded
4 small pieces of cinnamon
3 tbsp cumin
1/2 tbsp coriander seeds

Enhancers/Optionals:
Add handful of fresh pudina leaves finely cut, to the marinade
1/2 tbsp amchur (dry mango powder)

Procedure:
Mix all (turkey, marinade, garam masala) of the above ingrediants together. It might be better if you use your hands or a food processor in the lowest settings.
Marinate for 3-4 hours. If you dont have time to marinate it, dont worry - they will still taste good. Marination just gives that extra edge on the final taste.

For arranging them into the kebab sticks, shape them into cylindrical

around the skewers by dipping your hands in beaten eggs (1-2 should be good enough)

Spray some cooking oil on the kebabs [Optional]

If you dont have skewers, alternatively you can arrange a sieved tray on top of a deep dish baking tray and place the kebabs on the tray. The sieved tray is needed to drain down the water from the kabab below.

Prepare a deep dish oven baking tray by covering the bottom surface with aluminium foil. This is so that the juices from the kebabs dont leave a layer of dried spices after the kebabs are done.

Cook for 30 minutes at 400F. Take out the kebabs, turn them so they face the other side and put them back in the oven for another 30 minutes or until cooked. Once fully cooked, broil them for 2-3 minutes at 500F - this gives a nice roasty color to the kebabs.

Presentation:
Once done, take them out of the skewers and place them on a dish, sprinkle some lemon juice, and serve with fresh onions on the side.
Alternatively, if you used short skewers you can present them with the skewers in a plate with cut lemons and onions on the side.