Name: Turkey Kibbe Kebabs with Two Sauces
Total time: 90 min
Ingredients: 2 lemons; 3/4 cup finely chopped flat-leaf parsley; 1/3 cup coarsely chopped fresh mint; 1/3 cup coarsely chopped walnuts; 1 garlic clove, finely chopped; 2 tablespoons extra-virgin olive oil; 2 tablespoons water; 1/4 teaspoon kosher salt; Pinch of freshly ground black pepper; Pinch of Aleppo pepper; 2 cups plain low-fat Greek yogurt; 1/2 cup water; 1/2 cup finely chopped flat-leaf parsley; 2 garlic cloves, finely chopped; 1/4 teaspoon kosher salt; 1 pound ground turkey, dark meat; 2 tablespoons extra-virgin olive oil, plus more for brushing; 1 cup medium-grade bulgur, rinsed and drained well; 1 small onion, coarsely chopped; 1 1/2 tablespoons all-purpose flour; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cumin; 1/4 teaspoon Aleppo pepper; Warm pita bread, for serving

Active Time:

45 mins

Total Time:

1 hrs 30 mins

Yield:

6 kebabs

Ingredients

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2 lemons
3/4 cup finely chopped flat-leaf parsley
1/3 cup coarsely chopped fresh mint
1/3 cup coarsely chopped walnuts
1 garlic clove, finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons water
1/4 teaspoon kosher salt
Pinch of freshly ground black pepper
Pinch of Aleppo pepper

Yogurt-Garlic Sauce

2 cups plain low-fat Greek yogurt
1/2 cup water
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, finely chopped
1/4 teaspoon kosher salt

Turkey Kebabs

1 pound ground turkey, dark meat
2 tablespoons extra-virgin olive oil, plus more for brushing
1 cup medium-grade bulgur, rinsed and drained well
1 small onion, coarsely chopped
1 1/2 tablespoons all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon Aleppo pepper
Warm pita bread, for serving

Directions

make the parsley, lemon and walnut sauce

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. Let stand for 1 hour.

meanwhile, make the yogurt-garlic sauce

In a small bowl, whisk the yogurt with the water. Whisk in the parsley, garlic and salt. Let stand for 1 hour.

make the kebabs

Light a grill or preheat the broiler. In a food processor, combine the ground turkey with the 2 tablespoons of olive oil. Add the bulgur, onion, flour, salt, black pepper, allspice, cumin and Aleppo pepper and process to a paste, about 30 seconds. Form the mixture into six 7-by-1 1/2-inch logs on metal skewers.
Brush the kebabs with olive oil and grill over moderately high heat, turning once, until golden brown and cooked through, about 5 minutes. Serve the 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.

Suggested Pairing

Cranberry-scented, medium-bodied Pinot Noir.