ground turkey kebabs (or meatballs)

 

Hall of Fame!  I haven't declared a Hall of Fame in a while and this one deserves it.  The flavors are fantastic.  I didn't have the right skewers for kebabs so I formed mine into meatballs.  Get ready for some soft, uber-flavorful meatballs.

ground turkey kebabs (or meatballs) (Costco Connection Magazine, December 2022)

2 pounds ground turkey

1 cup fresh breadcrumbs

3/4 cup parsley, chopped

10 ounces frozen cut spinach, thawed and squeezed dry

1/2 cup feta cheese crumbled (I couldn't believe I didn't have any on hand!)

1 egg, whisked

1 shallot, chopped (I used 2 green onions)

1 tablespoon dried oregano

2 cloves garlic, finely chopped

1 tablespoon fresh dill weed, chopped

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons olive oil

10 thick 8-inch wooden skewers, soaked in water for 20 minutes

Preheat oven to 425 degrees (unless you prefer to pan fry).

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 25-33 minutes or until meat registers an internal temperature of 165 degrees.

Serve with tzatziki sauce and hummus.