- 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
- Cooking spray
- 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
- calories 303
- fat 15 g
- satfat 5.2 g
- monofat 6.7 g
- polyfat 1.4 g
- protein 31.9 g
- carbohydrate 9 g
- fiber 0.8 g
- cholesterol 113 mg
- iron 2.1 mg
- sodium 441 mg
- calcium 45 mg
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.