Ingredients

• Parsley, Lemon and Walnut Sauce
  1. 2 lemons
  2. 3/4 cup chopped flat-leaf parsley
  3. 1/3 cup coarsely chopped fresh mint
  4. 1/3 cup coarsely chopped walnuts
  5. 1 garlic clove, finely chopped
  6. 2 tablespoons extra-virgin olive oil
  7. 2 tablespoons water
  8. 1/4 teaspoon kosher salt
  9. Pinch each of freshly ground black pepper and Aleppo pepper
• Yogurt-Garlic Sauce
  1. 2 cups plain low-fat Greek yogurt
  2. 1/2 cup water
  3. 1/2 cup finely chopped flat-leaf parsley
  4. 2 garlic cloves, finely chopped
  5. 1/4 teaspoon kosher salt
• Turkey Kebabs
  1. 1 pound skinless, boneless turkey thigh meat, trimmed and cut into 1-inch pieces
  2. 2 tablespoons extra-virgin olive oil, plus more for brushing
  3. 1 cup medium-grain bulgur, rinsed
  4. 1 small onion, coarsely chopped
  5. 1 1/2 tablespoons all-purpose flour
  6. 2 teaspoons kosher salt
  7. 1/2 teaspoon freshly ground black pepper
  8. 1/2 teaspoon ground allspice
  9. 1/2 teaspoon ground cumin
  10. 1/4 teaspoon Aleppo pepper
  11. Warm pita bread, for serving

Directions

1. Using a sharp knife, cut the lemons into eighths and discard any seeds. Cut the lemon flesh from the peel and coarsely chop the flesh. Transfer to a small bowl and add the parsley, mint, walnuts, garlic, olive oil, water, salt and black and Aleppo peppers. Set aside for 1 hour.
2. In a small bowl, whisk the yogurt with the water. Stir in the parsley, garlic and salt. Let stand for 1 hour.
3. Light a grill or preheat the broiler. In a food processor, pulse the turkey meat until finely ground. Add the 2 tablespoons of olive oil, bulgur, onion, flour, salt, black pepper, allspice, cumin and Aleppo pepper and process to a paste, about 30 seconds. Form the mixture into six 1 1/2-by-7-inch logs on metal skewers.
4. Brush the kebabs with olive oil and grill for 5 minutes over moderately high heat, turning once, until they are golden brown and cooked through. Alternatively, broil the kebabs for 5 minutes, turning once, until golden brown and cooked through. Serve the turkey kebabs with warm pita bread and the 2 sauces.

Make Ahead

The parsley sauce can be made up to 2 hours ahead. The yogurt sauce and formed turkey kebabs can be refrigerated overnight.

Notes

The Aleppo pepper called for in the kibbe kebabs recipe is a Turkish crushed chile, which is more robust and slightly fruitier than regular red chile flakes. If you can't find Aleppo pepper, substitute 1/4 teaspoon of paprika and a tiny pinch of cayenne.