Ground Turkey Kebabs

BUTTERBALL

• 2 lbs ground turkey
• 1 cup fresh breadcrumbs (approximately 4 slices of white bread)
• ¾ cup parsley, chopped
• 10 oz frozen cut spinach, thawed and squeezed dry
• ½ cup feta cheese, crumbled
• 1 egg, whisked
• shallot, chopped (about 3 Tbsp)
• 1 Tbsp dried oregano
• 2 cloves garlic, finely chopped
• 1 Tbsp fresh dill weed, chopped
• 1 tsp ground cumin
• ½ tsp cayenne pepper
• 1 tsp sea salt
• 1 tsp black pepper
• 3 Tbsp olive oil
• 10 thick 8-inch wooden skewers, soaked in water for 20 minutes

 

Preheat oven to 425 F.

Combine all ingredients except olive oil in a large mixing bowl. Mix until well combined. With damp hands, mold meat firmly around skewer into a sausage shape, about 5 inches long and 2 inches wide. You should have enough meat for about 10 skewers.

Brush kebabs with oil and bake on a foil lined baking sheet for 25 to 33 minutes or until meat registers an internal temperature of 165 F.

Serve with tzatziki sauce and hummus.

Makes 5 servings.