Spicy Ground Turkey Kabobs with Tangy Yogurt Sauce
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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.

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