Turkey and Onion Meatball Kebabs with Yogurt Dipping Sauce
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1 tablespoon cumin seeds
1 cup plain yogurt
1 tablespoon cilantro, chopped
1 Tablespoon chives, chopped
3/4 teaspoon honey
1/4 teaspoon salt
1 pound ground turkey
3 cloves garlic, chopped
2 teaspoon lemon zest
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 large yellow onion, peeled and cut in thin wedges
1 green pepper, cut into 1-inch dices
12 cherry tomatoes
Heat a small pan over medium heat. Add cumin seeds to toast. Stir frequently, for about three minutes or until seeds are fragrant and slightly browned. Remove seeds to spice grinder or mortar and pestle; grind to a moderately fine powder.
In medium bowl, combine yogurt, cilantro, chives, honey, salt and 1 teaspoon ground toasted cumin. Cover and refrigerate at least 1 hour.
In a second medium bowl, combine turkey, garlic, lemon zest, salt, cayenne and 1 teaspoon ground toasted cumin; mix gently but thoroughly. Shape into 18 1-1/2 inch 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.
Makes 6 large kebabs
For mini-skewers, use 2 meatballs, 2 onion wedges, 1 cherry tomato and 1 pepper square on each skewer. Makes 9.
Recipe and image provided by the National Onion Association.