Diy and ideas INGREDIENTS
FOR KEFTA KABOBS:
20 oz package of Shady Brook Farms ground turkey
1 medium onion, chopped
¼ cup fresh cilantro, loosely packed
¼ cup fresh parsley, loosely packed
2 tablespoon fresh mint
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon cinnamon
½ teaspoon pepper
skewers
FOR TZATZIKI SAUCE:
2 medium sized cucumbers
kosher salt
2 cups plain Greek yogurt
2 cloves garlic, minced
1 tablespoon finely chopped fresh herb of choice (dill, mint, parsley)
2 tablespoon lemon juice
salt & pepper to taste
INSTRUCTIONS
For Kefta Kabobs:
I throw the chopped onion and cilantro, parsley and mint into a food processor and pulse until everything is super fine - it will be like a saucey salsa. Alternatively, you could dice everything fine by hand.
In a mixing bowl, thoroughly combine ground turkey, onion & herb mixture and salt, paprika, cumin, cinnamon and pepper.
Shape meat mixture into sausage form and insert skewers.
(This can be done well ahead of time & refrigerated until needed)
Grill about 5 minutes on each side or until cooked through. (I grilled these on top of aluminum foil)
Serve with tzatziki & enjoy!
For tzatziki:
Peel, seed and dice cucumbers. (To seed cucumbers - cut in half lengthwise and use spoon to scoop out seeds)
Sprinkle a generous amount of salt over cucumbers and toss.
Let cucumbers drain for 1-2 hours in a colander over a bowl. Occasionally toss cucumbers around and press with a spatula or spoon to force out liquid. Before using, wrap cucumbers in paper towels and squeeze out any excess liquid.
In a bowl, combine cucumbers, Greek yogurt, garlic, fresh herb and lemon juice. Stir.
Add a crack or two of fresh pepper.
Sauce can be served immediately, but is best after refrigerating for an hour or two to allow flavors to blend.
Tzatziki sauce can be stored for a day or two in the fridge. If liquid starts to form (from the cucumbers), blot up with a paper towel & stir.
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Source
diyandideas2019.blogspot.com