Grilled Zucchini and Turkey Kebabs with Sumac Yogurt Sauce

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As great as a classic 4th of July barbecue is, why not add something fresh and new to the table? These turkey kebabs feature the bright, summery flavors of the Middle East that I grew up with and that continue to inspire me today. Ground turkey paired with zucchini and herbs yields a moist, flavorful kebab that is quite addictive. This recipe is versatile, as the mixture can be made into kebabs or small hamburger patties.

Additionally, you can skip the grill, brown them in a pan and finish cooking them in the oven.

(4 votes, average: 5.00 out of 5)
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Grilled Zucchini and Turkey Kebabs with Sumac Yogurt Sauce

Ingredients

    Kebab
  • 1lb ground turkey
  • 1 egg
  • 1 medium zucchini (about 1½ cups grated)
  • 2 Tbsp chopped Fresh Mint
  • 1 tsp ground Cumin
  • 1 tsp salt
  • Yogurt Sauce
  • ½ cup Greek yogurt
  • 2 Tbsp fresh lemon juice (1-2 lemons)
  • ½ tsp sumac
  • ½ tsp salt
  • Pinch of ground black pepper

Instructions

  1. Preheat grill or oven to 350 depending on preferred cooking method.
  2. Grate zucchini and let it drain in a strainer while you prepare the yogurt sauce.
  3. Pour yogurt, lemon juice, sumac and salt into a small mixing bowl and stir together until combined. Set aside in the refrigerator until ready for use.
  4. Combine the ground turkey, grated zucchini, egg, fresh chopped mint, cumin, and salt into a medium sized mixing bowl and mix ingredients together until combined in a uniform mixture. On a sheet tray, form the mixture into kebab shaped patties (about 12). Place the patties on a hot, clean, and lightly oiled grill, for about 3-4 minutes for each side. Depending on the thickness of your kebabs and the temperature of your grill, you may need to flip them more than once to ensure they are cooked through and do not burn. If you don’t have a grill you can saute the patties in a pan with some oil, browning them on both sides and then placing them on a baking sheet to finish in the oven for 5-10 minutes.
  5. Serve immediately with yogurt sauce.

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Deborah Kanter

I made this for dinner last night, along with a green salad & couscous. The kebabs were easy to make. The flavor combo was novel & made for a satisfying meal. My teen son went for a 5th kebab . . . 

The sauce, btw, would make a great dipping sauce for veggies. Or a dressing for cucumber salad.  

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