Spicy Turkey Kabobs with Tangy Yogurt Sauce
This is a Gluten Free Recipe.
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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
STEP 1: Heat oven to 400°F. In large mixing bowl combine turkey, onion, one tablespoon garlic, mint, two teaspoons cumin, coriander, mustard, salt and black pepper. There will be about 2½ cups of mixture.
STEP 2: 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.
STEP 3: Place skewers on nonstick baking sheet. Skewers should be evenly spaced and not touching. Bake for 10 to 12 minutes or until meatballs are well-done, 165°F as measured by a meat thermometer. Turn meatballs once halfway through cooking.
STEP 4: Prepare sauce while the kabobs are baking. Combine yogurt, mustard, cilantro, one teaspoon garlic, lemon juice and ½ teaspoon ground cumin in a blender or food processor. Blend until smooth. Sauce should be the consistency of thick cream.
STEP 5: Serve by placing one (12-inch) skewer on each plate. Drizzle with one tablespoon sauce and garnish with cilantro, mint or parsley.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.