Spicy Turkey Kabobs with Tangy Yogurt Sauce

May 24, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a second Jennie – O Turkey Kabob Recipe to pass along, Spicy Turkey Kabobs with Tangy Yogurt Sauce. This one is made using JENNIE-O® Lean Ground Turkey and also includes the recipe for the Tangy Yogurt Sauce. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Spicy Turkey Kabobs with Tangy Yogurt Sauce
This is a Gluten Free Recipe.

This recipe is under 300 calories per serving, and these no-gluten turkey kabobs are baked with garlic, mint and coriander. It’s a mouth-watering Middle Eastern dinner on a stick!

INGREDIENTS
KABOBS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ cup finely chopped yellow onion
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh mint
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon ground mustard
½ teaspoon salt, if desired
½ teaspoon black pepper

SAUCE
¾ cup plain low-fat yogurt
¼ cup Dijon mustard
2 tablespoons chopped fresh cilantro
1 teaspoon chopped garlic
½ teaspoon lemon juice
½ teaspoon ground cumin
fresh cilantro, mint or parsley, for garnish

DIRECTIONS
1) For kabobs: Heat oven to 400°F. In large mixing bowl combine turkey, onion, 1 tablespoon garlic, mint, 2 teaspoons cumin, coriander, mustard, salt and black pepper. There will be about 2½ cups of mixture. Form mixture into balls, directly onto the skewers. Meatballs should be approximately 1½-inches across with the skewer running through the middle. Leave about ½-inch between each meatball. Place skewers on non-stick baking sheet. Skewers should be evenly spaced and not touching. Bake 10 to 12 minutes or until meatballs are well-done, 165°F as measured by a meat thermometer. Turn meatballs once halfway through cooking.
2) Prepare sauce while the kabobs are baking. In bowl of food processor or blender combine yogurt, mustard, cilantro, 1 teaspoon garlic, lemon juice and ½ teaspoon ground cumin. Blend until smooth. Sauce should be the consistency of thick cream.
3) To serve: Place 1 (12-inch) skewer on each plate. Drizzle with 1 tablespoon sauce and garnish with cilantro, mint or parsley.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 160
Protein 17g
Carbohydrates 6g
Fiber 1g
Sugars 3g
Fat 7g
Cholesterol 55mg
Sodium 290mg
Saturated Fat 2g
https://www.jennieo.com/recipes/408-spicy-turkey-kabobs-with-tangy-yogurt-sauce

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