1large Idaho-E. Oregon yellow onion peeled and cut in thin wedges
1green pepper cut into 1” squares
12cherry 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.