I served these with the curried eggplant and chickpeas. We thought the flavors went well together. I would also serve them with rice or cauliflower rice pilaf.
Turkey Kebabs with Yogurt Sauce
Servings 4 people
Ingredients
Patties or Kebabs
- ½ cup onion chopped
- ½ cup zucchini or yellow squash grated
- 5 tablespoons fresh parsley leaves chopped
- 1 lb ground turkey
- 2 tsp za’atar recipe below
- 1 tsp kosher salt
- ½ tsp ground cardamom
- 1 tsp ground cumin
Yogurt Sauce
- ½ cup Greek-style yogurt
- 1 tsp cumin
- ¼ tsp cayenne pepper
- ½ lemon
- salt to taste
Za'atar - makes 1/2 cup
- 3 tbsp dried thyme
- 1 tbsp roasted sesame seeds
- 1 tbsp sumac
- 1/2 tsp oregano or marjoram leaves
- 1/4 tsp coarse sea salt
Instructions
- Put onion, squash, and parsley in medium sized bowl. Add ground turkey, 1 tsp of the za’atar, ½ tsp of salt, ¼ tsp ground cumin and all the cardamom. Mix with hands and form mixture into 8 small patties or kebabs. (I like to freeze them for easier handling.) Sprinkle with remaining za’atar, on both sides.
- Heat oven to 425 degrees Fahrenheit. I heat a grill pan in the oven while the oven is heating. Put patties on grill pan and cook for 15-20 minutes, until internal temperature of patties is 165 degrees Fahrenheit.
- While patties are cooking, mix yogurt, remaining cumin, cayenne pepper and lemon juice.
- Can be served with pitas.
- Make the za'atar by putting all ingredients into spice grinder and pulsing several times. Store in a cool, dark place for up to six months.