TURKEY KEBABS WITH TAHINI SAUCE
Serves: 3-4
1/2 medium onion
1/2 medium zucchini or yellow squash
Leaves from 8 to 10 stems fresh parsley
1 lb (454 g) ground turkey, preferably dark meat (may substitute ground lamb, grass-fed beef or chicken)
2 tsp (10 ml) za’atar (Middle Eastern spice blend; may substitute equal parts chopped fresh thyme, toasted sesame seeds, ground sumac and salt)
1 tsp (5 ml) kosher salt
1/2 tsp (2.5 ml) ground cumin 1/2 tsp (2.5 ml) ground cardamom
1 tbsp (15 ml) extra-virgin olive oil, plus more as needed
1/2 cup (125 ml) plain yogurt (not Greek-style, can be low-fat) 3 tbsp (45 ml) well-stirred tahini, or more as needed
1/4 tsp (1 ml) ground cayenne pepper
1/2 lemon
Pitas, for serving
1. Combine the following in a mixing bowl as you work: Cut the half onion into small dice (about 1/2 cup/125 ml).
2. Use the large-holed side of a box grater to grate the zucchini or squash (to yield no more than 1/2 packed cup/125 ml). Chop enough parsley leaves to yield about 5 tbsp (75 ml).
3. Prepare a grill for direct heat; preheat the grill to medium-high heat (375 F/190 C), or set a large grill pan over medium-high heat on the stove top.
4. Add the ground turkey, 1 tsp (5 ml) of the za’atar, 1/2 tsp (2.5 ml) of the salt, 1/4 tsp (1 ml) of the ground cumin and all the cardamom to the mixing bowl. Use your clean hands to gently mix it all together until evenly blended.
5. Dampen your hands with water, then use them to divide the mixture into 8 portions, shaping each to form a 2 1/2- to 3-inch (6- to 7.5-cm) oblong kebab.
6. Thread two onto each skewer, spacing the kebabs about an inch (2.5 cm) apart and pressing to secure them in place. 7. Grease each kebab with a little cooking oil spray or olive oil
(to help prevent sticking), then sprinkle with the remaining tsp (5 ml) of za’atar.
8. Grill for 10-12 minutes, turning them a few times for even browning/grill marks, or until the interior temperature registers 165 F (74 C) on an instantread thermometer.
9. Meanwhile, make the tahini sauce: Whisk together the yogurt, tahini, the tbsp (15 ml) of oil, the remaining 1/2 tsp
(2.5 ml) of salt, the remaining 1/4 tsp (1 ml) of ground cumin and the cayenne pepper.
10. Squeeze in most of the juice from the half lemon, stirring to blend it in. Taste, and add more tahini and/or lemon juice, as needed.
11. Serve warm, with the pitas and the tahini sauce for dipping.