Grate the onion and drain excess juices.

In a large bowl, combine the ground turkey, grated onion, egg, dried dill, dried coriander, cumin, sea salt, pepper, cayenne pepper, and turmeric.

Heat a small skillet over low heat.

Add the saffron threads and a pinch of salt to the skillet.

Toast the saffron threads until fragrant, being careful not to burn them.

Remove the skillet from heat and transfer the saffron threads to a mortar.

Crush the saffron threads into a fine powder using a pestle.

Add the crushed saffron to the turkey mixture.

Mix all ingredients together until thoroughly combined (2-3 minutes).

Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours.

Preheat your broiler.

Wet your hands with water to prevent sticking.

Shape the turkey mixture around metal or wooden skewers, forming 8-10 kebabs. Alternatively, form the kebabs without skewers and place them on a lined baking sheet.

If the meat mixture becomes too loose, refrigerate it again for a short time.

Place the kebabs on a baking sheet and broil for approximately 8 minutes per side, or until cooked through and lightly browned. Check after 4 minutes on the first side to ensure even cooking.

Serve immediately.