Ingredients
- 1lb extra lean ground turkey
- 1/4 cup Kalamata olive juice
- 1/2 cup Panko breadcrumbs
- 1/4 cup reduced fat feta cheese
- 1/4 cup liquid egg substitute
- 4 garlic cloves, minced
- 1 tbsp oregano
- 1 tsp paprika
- 1/4 cup fresh parsley, minced
- Salt and pepper to taste
- For the Cucumber Sauce:
- 1 cup plain, non-fat Greek yogurt
- 1/2 cup reduced fat feta cheese
- 1 cup cucumber, very finely diced
- 3 garlic cloves, minced
- 1/4 tsp red pepper flakes
- Juice from ½ a lemon
- Salt and pepper to taste
Instructions
- Start by making the yogurt dip. Combine all dip ingredients in a small bowl, and set aside.
- Now make the kebabs by combining all the remaining ingredients in a large bowl. Using your hands, mix well.
- Let the meat sit for about 30 minutes to allow the flavors to meld.
- Preheat grill to medium high heat. Form the meat onto 8 skewers.
- Place skewers onto grill. Don’t flip or move them until the bottom side is cooked; the meat will easily release from the grill when it’s ready. If you force it too soon, the kebab will break apart.
- When ready, gently flip over using a spatula. Cook until desired level of done-ness is reached. Remove from grill and let rest about 5 minutes before serving.
- Divide yogurt dipping sauce into 4 small bowls and serve with kebabs.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein
Number of servings (yield): 4
Culinary tradition: Greek
Calories: 239
Fat: 5
Protein: 39
Entire recipe makes 4 servings
Serving size is 2 kebabs with about 1/3 cup yogurt dip
PER SERVING: 239 calories; 5g fat; 10g carbohydrates; 39g protein; 0g fiber
