Vegetable and Turkey Kofte Kebabs with Garlic-Yogurt Sauce
These were really tasty and we served them with steamed rice and broiled bell peppers and onions. The yogurt sauce is AMAZING.
We weren’t sure about broiling vs. grilling but using the broiler worked fine.
https://cmx.weightwatchers.com/#/nui/explore/unified/details/v3:5673fac85d6cb663343595b8:WWRECIPE:567a940b6ecc98f02f923817 [May require login]
Ingredients
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1spray(s)cooking spray
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1⁄2cup(s)fat-free plain Greek yogurt
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1clove(s)garlic clove(s), minced
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1⁄2Tbspfresh lemon juice
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1tsptable salt, divided
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2cup(s)fresh cherry tomato(es)
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2smalluncooked zucchini, cut into chunks
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1tspolive oil
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1pound(s)uncooked 93% lean ground turkey
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1mediumuncooked onion(s), grated
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1⁄2cup(s)dried plain breadcrumbs
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2Tbspfresh parsley, finely chopped
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1Tbspfresh mint leaves, finely chopped
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1 1⁄2tspground cumin
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1tspground coriander
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1tsppaprika
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1⁄2tspground cinnamon
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1⁄4tspground allspice
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2cup(s)cooked white rice
Instructions
1. Coat broiler pan with cooking spray; place in oven 4 to 5 inches from broiler. Preheat broiler. If using wooden skewers, soak 8 of them in water for at least 30 minutes.
2. In a small bowl, combine yogurt, garlic, lemon juice and a pinch of salt; set aside.
3. In another bowl, toss together tomatoes, zucchini, oil and 1/4 tsp salt; thread onto four skewers.
4. In a large mixing bowl, combine turkey, onion, breadcrumbs, parsley, mint, cumin, coriander, paprika, cinnamon, allspice and remaining rounded 1/2 tsp salt; mix well with your hands. Divide mixture into 16 equal-sized balls; thread four balls onto each of four remaining skewers.
5. Broil skewers, flipping once, until tomatoes are blistered and an instant-read thermometer inserted into kofte reads 165°F, 4-6 minutes per side.
6. Serve skewers over rice, drizzled with yogurt sauce.