These flavorful skewers are reminiscent of food sold from street carts in Manhattan. Sumac is a tart spice commonly used in Middle Eastern dishes; look for it at specialty stores. You can also broil the kebabs for about eight minutes, turning after five minutes.
1 cup grated onion (about 2 medium)
10 tablespoon dry breadcrumbs
1 1/2 teaspoons kosher salt
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1/2 teaspoon paprika
3 garlic cloves, minced
2 large eggs, lightly beaten
1 1/2 pounds ground turkey breast
1 1/2 pounds ground lamb
1/8 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground sumac
1/2 cup plain fat-free Greek-style yogurt
2 teaspoons chopped fresh cilantro
1 teaspoon fresh lemon juice
1 teaspoon honey
1/8 teaspoon ground red pepper
How to Make It
Place grated onion in a sieve over a large bowl for 30 minutes, pressing occasionally to squeeze out excess liquid. Discard liquid.
Prepare grill to medium-high heat.
Combine onion, breadcrumbs, and next 8 ingredients (through lamb) in a large bowl; stir until well blended. Divide meat mixture into 40 equal portions, shaping each into a 3 x 1–inch rectangle. Thread 4 pieces onto each of 10 (12-inch) skewers.
Heat a small skillet over medium heat. Add saffron to pan; cook for 30 seconds or until fragrant, stirring constantly. Crush saffron in a small bowl; stir in oil.
Place kebabs on a grill rack coated with cooking spray; grill 8 minutes or until done, turning after 5 minutes. Place kebabs on a platter. Brush oil mixture evenly over kebabs. Sprinkle kebabs evenly with sumac. Combine yogurt and remaining ingredients in a small bowl; stir until well blended. Serve kebabs with yogurt sauce.
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