Turkey Kebabs
These appetizer kebabs are a great combination of flavours that are reminiscent of Moroccan spices.
Dip
8
mint leaves, finely
sliced
1/2
cup (125 mL) no-fat plain yogurt
Salt and pepper to taste
Kebabs
2 Tbsp (30 mL) warm water
1 small pinch saffron
500
g ground turkey breast
1/2 cup (125 mL) whole-wheat bread crumbs
1/4
tsp (1 mL) ground ginger
1/4
tsp (1 mL) ground
cinnamon
2
tsp (10 mL) finely grated lemon zest
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) chili flakes
1 pinch salt and pepper
1 Tbsp (15 mL) olive oil
24 wooden skewers or toothpicks
You’ll find saffron in the spice section of most grocery and health food stores; it’s expensive but you only need a pinch for most recipes, so it’ll last a long time. The dip gives these kebabs a true Moroccan flavour. While kebabs are traditionally skewered and then cooked, I like to skewer them after cooking because it’s easier and saves the wood sticks from burning. You can also use toothpicks, if you prefer. To make incredible burgers, just increase the size of each patty to 1/2 cup (125 mL); serve topped with grilled seasonal vegetables and hummus.
- Preheat barbecue to high.
- For dip: Combine mint leaves and yogurt. Season with salt and pepper.
- For kebabs: In a small dish, mix warm water and saffron; let sit two minutes.
- In a bowl, combine ground turkey, bread crumbs, saffron water, ginger, cinnamon, lemon zest, lemon juice, chili flakes, salt and pepper.
- Mix together. Divide into 24 balls (1 Tbsp/ 15 mL each).
- Flatten each into an oval.
- Coat grill with olive oil.
- Grill kebabs for three minutes a side until cooked through. Remove and skewer each.
- Add to platter with dip. Garnish with dried apricots, if desired.
Makes 24 kebabs.
Per kebab: 46 calories, 4 g protein, 2 g fat (1 g saturated fat), 2 g carbohydrates, 0 g fibre, 15 mg cholesterol, 38 mg sodium
