Finely blend the red onion into a paste. Place in a sieve over a bowl, mix with 1/2 tsp salt, and let it sit for 15–20 minutes to release excess moisture.

Roughly purée the bell peppers, green chili, and herbs. Set aside.

Pulse the turkey breast in a food processor until coarsely ground — not too fine.

Combine the turkey with the drained onion, pepper-herb mix, cumin, and remaining 1 tsp salt. Chill for 30 minutes to 2 hours to let the flavours develop.

Shape the mixture into oval kababs (about 1/2 cup per kabab).

Grill over medium-high heat, turning every few minutes, for about 10–12 minutes total, until juicy and charred.