ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Persian Street Vendor Kebabs

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 10 servings (serving size: 1 kebab and about 1 tablespoon sauce)
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.

Ingredients

  • 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

Nutrition Information

  • 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

  1. Place grated onion in a sieve over a large bowl for 30 minutes, pressing occasionally to squeeze out excess liquid. Discard liquid.

  2. Prepare grill to medium-high heat.

  3. 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.

  4. 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.

  5. 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.