Spicy Turkey Kabobs with Tangy Yogurt Sauce

Spicy Turkey Kabobs with Tangy Yogurt Sauce

This is a Gluten Free Recipe.

The Biggest Loser® Approved and under 300 calories per serving, these no-gluten turkey kabobs are baked with garlic, mint and coriander. It’s a mouth-watering Middle Eastern dinner on a stick!

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


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.

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