I usually sub ground turkey for chicken, but the dishes work both ways.
- Tsukune (Ivan Orkin’s recipe from Gaijin, or others with the increase of ginger and scallions in the meat mixture)
- Thai Larb (I’ve used Leela P’s recipe, adding lemongrass)
- Kheema (I compensate for the chicken with various umami boosters)
- Chicken seekh kababs (like this)
- Chicken Adana kababs (like this)
