Turkey and Onion Meatball Kabobs With Yogurt Dipping Sauce
Ingredients
- 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
Instructions
- 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.
Notes
Notes:
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.
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.