Asparagus and Kababs are found mostly in cuisines in the Western and Eastern parts of the world respectively, but they gradually descend at the center merging towards Western Asia. Although asparagus is found in many Middle Eastern cuisines, mostly served as a side along with meat, I thought it would be fun to combine the two together into one beautiful looking dish! This Fair Trade asparagus kabab recipe would make a great party starter.
Duration: 50 minutes Prep time: 30 minutes Cooking time: 20 minutes
- 1 bunch (around 12 to 15 sticks) Fair Trade certified asparagus 
- 2 tablespoon lemon juice
- 2 cups ground turkey
- ½ cup onion paste, remove excess water
- 1 teaspoon lemon rind
- 1 teaspoon ginger paste
- 2 teaspoons garlic paste
- ½ cup fresh coriander, chopped
- ½ teaspoon Fair Trade certified paprika powder 
- 1 teaspoon Fair Trade certified cumin powder 
- 1 teaspoon salt
- ½ cup breadcrumbs
Preheat oven on grill mode to 400 degrees Fahrenheit.
Take all the ingredients except the asparagus, lemon juice and breadcrumbs and mix well. Then slowly add the breadcrumbs to the mixture till it forms a dough like consistency. Set aside for an hour (optional).
While the turkey mixture sets, parboil the asparagus in boiling water for 2 to 3 minute. Dry the asparagus and toss in a mixture of lemon juice with salt and pepper to taste.
Take a small fist full of turkey dough and gently wrap it around an asparagus stick leaving the head uncovered. Place the kabab on a clean board and lightly role the kabab with your palm till it evens out. Repeat with the remaining asparagus sticks.
Place foil over a baking tray and evenly grease the sheet with oil. Set the asparagus kababs on the tray and place in the preheated grill for 20 minutes. Turn the kababs midway after 10 minutes.
The kababs should be slightly browned.
Serve with your favorite condiments!
All Photo and recipe credit to Moina Oberoi