My brother-in-law, Ofir, inspired this recipe, although mine is with turkey and not beef. Simple and delicious these amazing, two-bite appetizers really pack a punch!
mediterranean turkey ‘kebabs’ with creamy yogurt dressing
(makes about 12-15 kebabs)
what you’ll need
- 1 lbs (16 oz) ground turkey
- 2 tbsp (30 mL) finely diced shallots or red onion
- 1 tbsp (15 mL) minced garlic
- 1bsp (15 mL) ground cumin
- 1 tbsp (15 mL) ground coriander
- 1 tbsp ()15 mL) smoked paprika
- 1 tsp (5 mL) Za’atar or Hyssop (optional)
- 1-1/2 tsp (7 mL) sea salt, divided
- 2 tbsp (30 mL) avocado oil
instructions
1. In a mixing bowl combine turkey, shallot, garlic and spices and 1 tsp (5 mL) sea salt and mix well to combine.
2. Warm a large sauté pan over medium/ high heat.
3. Add avocado oil.
4. Evenly divide mixture into 12-15 equal portions. Using a spoon, drop the kebab mixture in the pan.
5. Sear kebabs until golden brown, about 2-3 minutes.
6. Flip kebabs, turn heat to low and cover the pan with a tight fitting lid.
7. Cook until kebabs are firm to the touch, about 2-3 minutes.
8. Transfer kebabs to a plate and rest for five minutes.
9. To serve, place kebabs on a platter, season with remaining salt, and serve with Creamy Yogurt Dressing.
Enjoy!
chef jordan’s tips:
- Ground chicken, lamb or beef can replace turkey in this recipe.
