Spicy Turkey Kabobs with Tangy Yogurt Sauce

Spicy Turkey Kabobs with Tangy Yogurt Sauce

This is a Gluten Free Recipe and Biggest Loser® Approved

Makes 6 servings 6
Prep time Under 30 minutes PTM
Total time Less than 1 hour PTM
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Nutritional Information

Calories 160 Fat 7g
Protein 17g Cholesterol 55mg
Carbohydrates 6g Sodium 290mg
Fiber 1g Saturated Fat 2g
Sugars 3g



1 (16-ounce) package JENNIE-O® Lean Ground Turkey

½ cup finely chopped yellow onion

1 tablespoon finely chopped garlic

1 tablespoon finely chopped fresh mint

2 teaspoons ground cumin

1 teaspoon ground coriander

½ teaspoon ground mustard

½ teaspoon salt, if desired

½ teaspoon black pepper


¾ cup plain low-fat yogurt

¼ cup Dijon mustard

2 tablespoons chopped fresh cilantro

1 teaspoon chopped garlic

½ teaspoon lemon juice

½ teaspoon ground cumin

fresh cilantro, mint or parsley, for garnish


For kabobs: Heat oven to 400°F. In large mixing bowl combine turkey, onion, 1 tablespoon garlic, mint, 2 teaspoons cumin, coriander, mustard, salt and black pepper. There will be about 2½ cups of mixture. Form mixture into balls, directly onto the skewers. Meatballs should be approximately 1½-inches across with the skewer running through the middle. Leave about ½-inch between each meatball. Place skewers on nonstick baking sheet. Skewers should be evenly spaced and not touching. Bake 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 sauce while the kabobs are baking. In bowl of food processor or blender combine yogurt, mustard, cilantro, 1 teaspoon garlic, lemon juice and ½ teaspoon ground cumin. 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.

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey.

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