GRILLED MIDDLE EASTERN TURKEY KEBABS WITH CUCUMBER YOGURT DIP RECIPE
Ingredients
- 1 lb extra lean ground turkey
- ¼ cup Kalamata olive juice
- ½ cup whole wheat Panko breadcrumbs
- ¼ cup reduced fat feta cheese
- 1 large egg
- 4 garlic cloves - (minced)
- 1 tbsp oregano
- 1 tsp paprika
- ¼ cup fresh parsley - (minced)
- Salt and pepper to taste
For the Cucumber Sauce:
- 1 cup plain, non-fat Greek yogurt
- ½ cup reduced fat feta cheese
- 1 small cucumber - (shredded)
- 3 garlic cloves - (minced)
- ¼ tsp red pepper flakes
- Juice from ½ a lemon
- Salt and pepper to taste
Instructions
- Start by making the yogurt dip. Combine all dip ingredients in a small bowl, and set aside.
- Now make the kebabs by combining all the remaining ingredients in a large bowl. Using your hands, mix well.
- Let the meat sit for about 30 minutes to allow the flavors to meld.
- Preheat grill to medium high heat. Form the meat onto 8 skewers.
- Place skewers onto grill. Don’t flip or move them until the bottom side is cooked; the meat will easily release from the grill when it’s ready. If you force it too soon, the kebab will break apart.
- When ready, gently flip over using a spatula. Cook until desired level of done-ness is reached. Remove from grill and let rest about 5 minutes before serving.
- Divide yogurt dipping sauce into 4 small bowls and serve with kebabs.
Notes
- The entire recipe makes 4 servings
- The serving size is 2 kebabs with about 1/3 cup yogurt dip
Nutrition
Calories: 245 kcal (12%)Carbohydrates: 12.9 g (4%)Protein: 38.2 g (76%)Fat: 5.3 g (8%)Saturated Fat: 2 g (13%)Cholesterol: 126 mg (42%)Sodium: 441 mg (19%)Potassium: 352 mg (10%)Fiber: 2.5 g (10%)Sugar: 6.7 g (7%)Calcium: 170 mg (17%)Iron: 2.9 mg (16%)