Turkey and Onion Meatball Kabobs With Yogurt Dipping Sauce


Turkey and Onion Meatball Kabobs With Yogurt Dipping Sauce

Servings 6 Large kabobs


  • 1 Tbsp. cumin seeds
  • 1 cup plain yogurt
  • 1 Tbsp. chopped cilantro
  • 1 Tbsp. chopped chives
  • 3/4 tsp. honey
  • 1/4 tsp. salt
  • 1 lb. ground turkey
  • 3 cloves garlic chopped
  • 2 tsp. lemon zest
  • 1/4 tsp. kosher salt
  • 1/4 tsp. cayenne pepper
  • 1 large Idaho-E. Oregon yellow onion peeled and cut in thin wedges
  • 1 green pepper cut into 1” squares
  • 12 cherry tomatoes


  • Heat small pan over medium heat. Add cumin seeds. Toast, stirring frequently,
  • about 3 minutes, until seeds are fragrant and slightly browned. Remove seeds to
  • spice grinder or mortar and pestle; grind to a moderately fine powder.
  • Make dipping sauce: In medium bowl, combine yogurt, cilantro, chives, honey,
  • salt and 1 tsp. ground toasted cumin. Cover and refrigerate at least 1 hour.
  • In medium bowl, combine turkey, garlic, lemon zest, salt, cayenne and 1 tsp.
  • ground toasted cumin; mix gently but firmly. Shape into 18 1-1/2” meatballs.
  • Preheat grill. On metal skewers (or bamboo skewers that have been soaked in
  • water 30 minutes), thread a meatball, onion wedge, pepper square and cherry
  • tomato. Repeat. Finish skewer with another meatball and onion wedge.
  • Grill until meatballs reach internal temperature of 160°F., turning as needed.
  • Serve immediately with dipping sauce.


For mini-skewers, use 2 meatballs, 2 onion wedges, 1 cherry tomato and 1 pepper square on each skewer. Makes 9.
Ground veal may also be used in place of ground turkey.