3 mouth-watering turkey kabobs are baked with garlic, mint and coriander served with a side of tangy yogurt sauce, garnished with mint and lemon slices, served on a white plate on a green napkin.

Spicy Turkey Kabobs with Tangy Yogurt Sauce

Name: Spicy Turkey Kabobs with Tangy Yogurt Sauce
Total time: 1 h
Yield: 6
Cuisine: Middle Eastern
Ingredients: KABOBS; 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; SAUCE; 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

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.

Total Time

1 Hour

Serving Size

6 Servings

KABOBS

(16-ounce) package JENNIE-O® Lean Ground Turkey

1/2

cup finely chopped yellow onion

tablespoon finely chopped garlic

tablespoon finely chopped fresh mint

teaspoons ground cumin

teaspoon ground coriander

1/2

teaspoon ground mustard

1/2

teaspoon salt, if desired

1/2

teaspoon black pepper

SAUCE

3/4

cup plain low-fat yogurt

1/4

cup Dijon mustard

tablespoons chopped fresh cilantro

teaspoon chopped garlic

1/2

teaspoon lemon juice

1/2

teaspoon ground cumin

fresh cilantro, mint or parsley, for garnish

For kabobs:

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 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 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 1/2 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.

Calories

160

Protein

17g

Carbohydrates

Fiber

Sugars

Fat

Cholesterol

55mg

Sodium