Spicy Ground Turkey Kabobs with Tangy Yogurt Sauce
| Makes 6 servings | Prep time 1 hour | Total time 1 Hour |
Nutritional Information
| Calories | 190 | Fat | 8g |
| Protein | 20g | Cholesterol | 70mg |
| Carbohydrates | 7g | Sodium | 330mg |
| Fiber | 1g | Saturated Fat | 2.5g |
Ingredients
kabobs:
1 package JENNIE-O TURKEY STORE® Lean Ground Turkey
1/2 cup yellow onion, very finely chopped
1 tablespoon garlic, finely chopped
1 tablespoon fresh mint, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
sauce:
3/4 cup plain low-fat yogurt
1/4 cup Dijon mustard
2 tablespoons fresh cilantro, chopped
1 teaspoon garlic, chopped
1/2 teaspoon lemon juice
1/2 teaspoon ground cumin
fresh cilantro, mint, or parsley, for garnish
Directions
For the kabobs: Preheat the oven to 400°F. Place turkey, onion, 1 tablespoon garlic, mint, 2 teaspoons cumin, coriander, mustard, salt, and black pepper in a large mixing bowl; mix well. There will be about 2 1/2 cups of mixture. Form mixture into balls, directly onto the skewers. Meatballs should be approximately 1 1/2 inches across with the skewer running through the middle. Leave about 1/2 inch in between each meatball. Place skewers on a nonstick baking sheet. Skewers should be evenly spaced and not touching. Bake for approximately 10 to 12 minutes or until meatballs are well-done, 165°F as measured by a meat thermometer. Turn meatballs once halfway through cooking.
Prepare the sauce while the kabobs are baking. Combine yogurt, mustard, cilantro, 1 teaspoon garlic, lemon juice, 1/2 teaspoon ground cumin in the bowl of a food processor or blender. Blend until smooth. Sauce should be the consistency of thick cream. To Serve: Place 1 (12 inch) skewer on each plate. Drizzle with 1 tablespoon sauce and garnish with cilantro, mint, or parsley.
