Finely dice the onion into 1/4-inch pieces—this small size helps the pieces distribute evenly throughout the turkey mixture and bind better. Mince the garlic cloves finely and lightly beat the egg in a small bowl. Measure out all your spices (green chile pepper, coriander, paprika, chili powder, cumin, and black pepper) into a small bowl so they're ready to go. I find prepping all ingredients this way prevents the meat from sitting out too long and keeps everything organized.

In a large bowl, combine the ground turkey with the diced onion, minced garlic, finely chopped cilantro, and beaten egg. Add your pre-measured spice mixture and a generous pinch of salt. Using your hands, gently mix until just combined—avoid overworking the meat, as this can make the kabobs dense and tough. The mixture should hold together when squeezed but remain light and tender. I like to mix with a light hand and stop as soon as everything is evenly distributed.

Divide the turkey mixture into 12 equal portions. Using wet hands (this prevents sticking), gently shape each portion into a log or elongated oval about 3-4 inches long. These logs will hold together better on the grill than patties and will cook more evenly. Place the shaped kabobs on a parchment-lined tray or plate as you finish shaping them.

Heat your grill to medium heat (about 375-400°F if using a temperature gauge). Once hot, lightly brush or wipe the grill grates with a paper towel dipped in vegetable oil to create a non-stick surface. This step is crucial for preventing the delicate turkey kabobs from sticking and falling apart.

Place the shaped turkey kabobs on the oiled grill grates using indirect heat (if using a gas grill, turn off one side; if using charcoal, place kabobs away from the direct flame). Grill for 25-30 minutes, turning occasionally to ensure even cooking on all sides. The kabobs are done when they reach an internal temperature of 165°F at the thickest part when checked with an instant-read thermometer. The exterior should be lightly browned and slightly charred in spots for the best flavor.