Turkey Kebabs Recipe With Sumac Yogurt Dip

TURKEY KEBABS RECIPE WITH SUMAC YOGURT DIP

Steps:

• In a small bowl, mix well the ingredients for the sumac yogurt dip.
• In a large bowl, mix turkey meat with couscous, cheese, garlic, egg and seasonings. Season with salt and pepper and mix well to combine.
• Dip your hands in a bit of olive oil, then take about one spoonful of the mixture and form a meatball.
• Roll it into your palms to get a kebab oval shape. Repeat with the remaining mixture.
• Insert a skewer into each kebab.
• Heat the grill or a cast iron pan on medium-high heat.
• Grill the kebabs, turning them once on each side until golden and cooked through, for about 5-7 minutes.
• Dip the kebabs into sumac yogurt sauce and serve them with warm pita bread and freshly cut veggies.

SPICED TURKEY SKEWERS WITH CUMIN-LIME YOGURT

Steps:

• Soak 8 bamboo or wooden skewers in water for 10 to 30 minutes before you begin the recipe.
• Heat the oven to 350 degrees. Lightly brush the pitas with oil, place on a sheet pan under the broiler for 1 to 2 minutes per side, then wrap in foil to keep warm.
• In a small serving bowl, stir together the yogurt, juice of 1/2 lime, 1/2 teaspoon cumin and 1/2 teaspoon kosher salt. Scoop out 1/4 cup of the yogurt mixture and place in a large mixing bowl. Place the remaining yogurt in the refrigerator.
• Gently combine the turkey, remaining cumin, turmeric, grated onion and 1 teaspoon kosher salt in the bowl with the yogurt until most of it has a mustard-orange hue. Divide the meat into 8 similar-sized loose balls. Lightly wet your hands so the meat doesn't stick, then shape the meat around the skewers by placing the meat in one hand, pressing the skewer in the center, then using the fingertips and thumb of the bottom hand to shape the meat by lightly pressing it to create an oblong shape.
• Place the skewers in the center of a sheet pan and sprinkle the sliced onion on the outskirts. Use your hands to rub the onions and the outside of the skewers with oil, then season the onions with salt. Place the remaining 1/2 lime on the pan cut-side up, and roast until the outside of the meat is a darker mustard color and no longer pink inside, 11 to 14 minutes.
• Squeeze the lime juice on top of the turkey and slide the meat off the skewers. Place the pitas on a serving plate, spoon some of the reserved yogurt on them, then place the turkey and onion slices on top. Sprinkle all over with the sumac, if using, and serve with mint, cucumbers and the remaining yogurt.