In a bowl, mix the turkey with the juice and zest of the orange, lemon, and lime. Add all the chopped herbs and olive oil. Season with chili powder, salt, and pepper, and stir well. Cover with plastic wrap and refrigerate overnight.

Take the turkey mixture out of the fridge and let it come to room temperature. Crack the eggs into the bowl with the turkey, add the ground red lentils, and stir until fully combined.

Using your hands, form the mixture into 25 (1¼-inch) balls. Heat a large frying pan over high heat, and add just enough oil to coat the bottom of the pan. Fry the meatballs for 4 minutes per side, until crisp and golden.

Thread 1 ball onto each skewer or pick. Place on a large plate. Scatter some parsley on top and serve.