Kabob Ingredients
| 1 (20-ounce) package | Jennie-O Turkey Store | |
| Extra Lean Ground Turkey | ||
| 1/2 cup | very finely chopped yellow onion | |
| 1 tbsp | finely chopped garlic | |
| 1 tbsp | finely chopped fresh mint leaves | |
| 2 tsp | ground cumin | |
| 1 tsp | ground coriander | |
| 1/2 tsp | ground mustard | |
| 1/2 tsp | salt | |
| 1/2 tsp | ground black pepper | |
| 6 (12-inch) | skewers | |
Sauce Ingredients |
||
| 3/4 cup | plain low fat yogurt | |
| 1/4 cup | Dijon mustard | |
| 2 tbsp | chopped fresh cilantro | |
| 1 tsp | chopped garlic | |
| 1/2 tsp | lemon juice | |
| 1/2 tsp | ground cumin | |
| Fresh chopped cilantro, mint or Italian parsley for garnish | ||
Directions:
For the kabobs - Preheat the oven to 400°F. Place the kabob ingredients in a
large mixing bowl. Mix well with a rubber spatula or with clean hands. 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 in between each meatball. Place skewers on a nonstick baking sheet. Skewers should be evenly spaced and not touching. Bake for approximately 10-12 minutes or until no longer pink, juices run clear and meatballs reach an internal temperature of 165°F; turn meatballs once halfway through cooking. Prepare the sauce while the kabobs are baking.
For the sauce - Combine all sauce ingredients in the bowl of a food processor or blender. Blend until smooth. Sauce should be the consistency of thick cream.
To serve - Place one skewer on each plate. Drizzle with 1 tablespoon of sauce and sprinkle with fresh herbs. Serve with a cucumber or tomato salad and hummus. Pass any extra sauce for dipping.
For leftovers- Try a kabob sandwich. Place 3 meatballs in the pocket of whole wheat pita bread. Top with shredded lettuce, tomato slices and drizzle with yogurt sauce.
