Turkey Kibbe Kebabs with Two Sauces

1.INGREDIENTS

-2 lemons
-3/4 cup chopped flat-leaf parsley
-1/3 cup coarsely chopped fresh mint
-1/3 cup coarsely chopped walnuts
-1 garlic clove, finely chopped
-2 tablespoons extra-virgin olive oil
-2 tablespoons water
-1/4 teaspoon kosher salt
-1 pinch freshly ground black pepper
-1 pinch Aleppo pepper
-2 cups plain low-fat Greek yogurt
-1/2 cup water
-1/2 cup chopped flat-leaf parsley
-2 garlic cloves, finely chopped
-1/4 teaspoon kosher salt
-1 pound skinless, boneless turkey thigh meat, trimmed and cut into 1-inch pieces
-2 tablespoons extra-virgin olive oil, plus more for brushing
-1 cup medium-grain bulgur, rinsed
-1 small onion, coarsely chopped
-1 1/2 tablespoons all-purpose flour
-2 teaspoons kosher salt
-1/2 teaspoon freshly ground black pepper
-1/2 teaspoon ground allspice
-1/2 teaspoon ground cumin
-1/4 teaspoon Aleppo pepper
Warm pita bread, for serving

NUTRITION INFORMATION

-Calories: 537 kcal
-Carbohydrates: 66 g
-Dietary Fiber: 8 g
-Fat: 18 g
-Protein: 30 g
-Sugars: 8 g

2.COOKING DIRECTIONS

-MAKE THE PARSLEY, LEMON AND WALNUT SAUCE: Using a sharp knife, cut the lemons into eighths and discard any seeds. Cut the lemon flesh from the peel and coarsely chop the flesh. Transfer to a small bowl and add the parsley, mint, walnuts, garlic, olive oil, water, salt and black and Aleppo peppers. Set aside for 1 hour.

-MAKE THE YOGURT-GARLIC SAUCE: In a small bowl, whisk the yogurt with the water. Stir in the parsley, garlic and salt. Let stand for 1 hour.
MAKE THE TURKEY KEBABS: Light a grill or preheat the broiler. In a food processor, pulse the turkey meat until finely ground. Add the 2 tablespoons of olive oil, bulgur, onion, flour, salt, black pepper, allspice, cumin and Aleppo pepper and process to a paste, about 30 seconds. Form the mixture into six 1 1/2-by-7-inch logs on metal skewers.

-Brush the kebabs with olive oil and grill for 5 minutes over moderately high heat, turning once, until they are golden brown and cooked through. Alternatively, broil the kebabs for 5 minutes, turning once, until golden brown and cooked through. Serve the turkey kebabs with warm pita bread and the 2 sauces.

Yield: 6 servings

Related posts:

1. Turkey Liver Mousse Toasts with Pickled Shallots
2. Roasted Wild Turkey
3. Catfish and Potatoes with Salsa Verde
4. Chile-Crusted Scallops with Cucumber Salad
5. Perfect Roast Turkey

Short URL: http://iconsclub.com/freerecipe/?p=132

Posted by Sandy Bloom on Jun 8 2008. Filed under Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry