Moroccan Kebabs with Vegetables And Turkey
4 servings (2 kebabs each)
- 8 wooden or metal kebab skewers
- 4 large cloves of garlic
- 3 Tbsp. olive oil
- 2 Tbsp. fresh lemon juice
- 1 tsp. ground coriander
- 1 tsp. cumin
- 1/8 tsp. cayenne pepper, or to taste
- 1/8 tsp. cinnamon
- Salt and freshly ground black pepper, to taste
- 1 lb. boneless, skinless turkey breast (or chicken breast)
- 1 medium green bell pepper
- 1 medium orange bell pepper
- 1 medium yellow bell pepper
- 16 cherry tomatoes
- 1 small onion
- 1/3 cup plain Greek yogurt
- Soak wooden kebab skewers in water.
- Line 2 large-rimmed baking pans with foil (1 pan if grilling).
- Mince garlic.
- In a medium mixing bowl, combine garlic, olive oil, lemon juice, coriander, cumin, cayenne pepper, cinnamon, and salt and pepper to taste.
- Remove 2 tablespoons marinade and set aside in a large bowl.
- Cut turkey breast into 16 equal size chucks. Add turkey to a medium bowl with remaining marinade and toss well. Set turkey aside to marinate.
- Cut and seed each bell pepper; cut into 8 pieces and add to a large bowl with reserved marinade. Add cherry tomatoes and toss to coat with marinade.
- Cut onion in half lengthwise and then each half into quarters, making 8 wedges.
- To assemble kebabs on skewers slide on tomato, green pepper, turkey, half an onion wedge, red pepper, other half onion wedge, turkey, yellow pepper, and tomato or in preferred order. Lay kebabs on a baking pan(s).
- If broiling, position the oven cooking rack 6 inches from the broiler and turn it on high. If grilling, prepare the grill.
- Broil or grill kebabs for 6 minutes. Turn kebabs and cook for 6-8 minutes or until the internal temperature of the turkey is 165 degrees F.
- Serve with yogurt.
- Calories: 286 Kcal
- Fat: 12 g (2g saturated fat)
- Carbohydrate: 14 g
- Protein:32 g
- Fiber: 3 g.
World Famous Turkey Meatballs
By Natasha Feldman, noshwithtash.com
- 1 ½ tablespoon olive oil
- 2 yellow onions, chopped
- 8 cloves of garlic, chopped
- 2 teaspoons salt
- 2 carrots, chopped
- 1 cup basil leaves, whole (stems are ok)
- ½ cup parsley leaves, whole (stems are ok)
- ½ cup parmesan, grated
- 5 cups bread, torn into 1-inch pieces
- 3 eggs
- 3 pounds of ground turkey
- 1 large jar of Rao’s Tomato Sauce (or other sauce of choice)
- Pick your largest sauté pan and heat over medium heat with the olive oil
- Once the oil is nice and hot add in the onion and sauté for a few minutes until the onion is translucent and aromatic
- Add in the garlic, carrots, and a big pinch of salt
- Cook for 5 or so minutes until the vegetables are softened
- Transfer the onion mixture into a food processor (if you have one… if you don’t you’ll have to chop everything real small… but honestly a reasonably priced food processor is going to make you VERY happy) and pulse until it forms a coarse paste
- Add in the basil and parsley and pulse a few more times
- Throw in the parmesan and bread and pulse again until the mixture is really thick
- Transfer the bread/onion/deliciousness into a large bowl and carefully mix in the rest of the salt, eggs, and turkey together
- Only mix until it’s combined, beware of over mixing, it’ll ruin the texture. You’ll know it’s well mixed once the bread/herb mixture is evenly dispersed into the meatballs. As soon as it looks pretty evenly distributed stop mixing!
- Turn the heat back on under your pan to medium and preheat your oven to 400 degrees
- Use your hands to gently form the meatballs into balls that are somewhere sized between a golf ball and a tennis ball (depending on your preference)
- Once the pan is nice and hot add in only enough meatballs so there is space between each meatball
- Cook for 3-4 minutes until the side of the meatball touching the pan begins to sear and turn a nice golden color
- Turn the meatballs a few times so most of the sides have color
- If you couldn’t fit all the meatballs in the pan rotate the meatballs in and out until they’re all browned
- Add all the meatballs back into the pan and cover with tomato sauce
- Transfer the pan to the oven and cook for 15-20 minutes until the internal temp of the meatballs is 155 degrees. If you don’t have a meat thermometer you can take one out and cut it open.
- The turkey should be firm and uniform in its color. Honestly though, since these meatballs are so moist it can be a little tricky to tell, I really think this is the motivation to go out and get yourself a meat thermometer, you’ll be happy you have it!
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.