These gluten free Spicy Turkey Kabobs with Tangy Yogurt Sauce are baked with garlic, mint and coriander. It’s a mouth-watering Middle Eastern dinner on a stick— all for under 300 calories per serving.
(16-ounce) package JENNIE-O® Lean Ground Turkey
cup finely chopped yellow onion
tablespoon finely chopped garlic
tablespoon finely chopped fresh mint
teaspoons ground cumin
teaspoon ground coriander
teaspoon ground mustard
teaspoon salt, if desired
teaspoon black pepper
cup plain low-fat yogurt
cup Dijon mustard
tablespoons chopped fresh cilantro
teaspoon chopped garlic
teaspoon lemon juice
teaspoon ground cumin
fresh cilantro, mint or parsley, for garnish
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 non-stick 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.