INGREDIENTS
FOR KEFTA KABOBS:
- 20 oz package of Shady Brook Farms ground turkey
- 1 medium onion, chopped
- ¼ cup fresh cilantro, loosely packed
- ¼ cup fresh parsley, loosely packed
- 2 tablespoon fresh mint
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon pepper
- skewers
FOR TZATZIKI SAUCE:
- 2 medium sized cucumbers
- kosher salt
- 2 cups plain Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon finely chopped fresh herb of choice (dill, mint, parsley)
- 2 tablespoon lemon juice
- salt & pepper to taste
INSTRUCTIONS
For Kefta Kabobs:
- I throw the chopped onion and cilantro, parsley and mint into a food processor and pulse until everything is super fine - it will be like a saucey salsa. Alternatively, you could dice everything fine by hand.
- In a mixing bowl, thoroughly combine ground turkey, onion & herb mixture and salt, paprika, cumin, cinnamon and pepper.
- Shape meat mixture into sausage form and insert skewers.
- (This can be done well ahead of time & refrigerated until needed)
- Grill about 5 minutes on each side or until cooked through. (I grilled these on top of aluminum foil)
- Serve with tzatziki & enjoy!
For tzatziki:
- Peel, seed and dice cucumbers. (To seed cucumbers - cut in half lengthwise and use spoon to scoop out seeds)
- Sprinkle a generous amount of salt over cucumbers and toss.
- Let cucumbers drain for 1-2 hours in a colander over a bowl. Occasionally toss cucumbers around and press with a spatula or spoon to force out liquid. Before using, wrap cucumbers in paper towels and squeeze out any excess liquid.
- In a bowl, combine cucumbers, Greek yogurt, garlic, fresh herb and lemon juice. Stir.
- Add a crack or two of fresh pepper.
- Sauce can be served immediately, but is best after refrigerating for an hour or two to allow flavors to blend.
- Tzatziki sauce can be stored for a day or two in the fridge. If liquid starts to form (from the cucumbers), blot up with a paper towel & stir.