Flavor-wise I'm not sure which kind of nut flour you use really matters all that much since in a small amount of flour to a much larger amount of meat. However, it appears the purpose of the flour in this recipe is to absorb moisture and keep the kabobs firm enough to stay on the skewer. You might want to consider arrowroot or tapioca starch instead. You probably wouldn't need as much if you use one of these starches, so I would start with a smaller amount and keep adding until the kabobs are the right texture.

I find that eggs alone do a pretty good job of binding meat for my recipes.

I have made kubideh a few times and I don't think the flour is necessary. If you want to cook it in the traditional way on skewers, you need something to bind it together or it will fall off of the skewer. However, you don't really need to cook it this way, I have just cooked it in patties or in tube-shaped pieces.

Ground almonds do a pretty good job of binding things together, though obviously they don't have any gluten, which is what usually does the binding in these recipes.

Kubideh is traditionally made from lean red meat such as beef or lamb, but I think that white turkey meat would be too lean. I find that lean ground turkey tastes like plastic, it literally squeaks on my teeth. If you make kubideh with turkey, I would use only the dark meat or add some fat, by mixing it with some other meat.

This recipe calls for margarine, which I would definitely skip as it is very bad for you. It looks like this recipe is some kind of "low fat kubideh". In fact you might look at another recipe entirely :-).