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Middle Eastern Turkey Kebabs & Cucumber Yogurt Dip – 6 Weight Watchers Points Plus Value

Prep Time15 mins
Cook Time10 mins
Servings: 4 Servings
Calories: 239kcal

Ingredients

  • - 1 lb extra lean ground turkey
  • - 1/4 c Kalamata olive juice
  • - 1/2 c Panko breadcrumbs
  • - 1/4 c reduced fat feta cheese
  • - 1/4 c liquid egg substitute I forgot to buy this so I used 1 beaten egg
  • - 4 garlic cloves minced
  • - 1 T oregano
  • - 1 t. paprika
  • - 1/4 c fresh parsley minced
  • - Salt and pepper to taster
  • - Cucumber Sauce:
  • - 1 c plain non-fat Greek yogurt
  • - 1/2 c reduced fat feta cheese
  • - 1 c cucumber very finely diced (approximately 1 medium size cucumber)
  • - 3 garlic cloves minced
  • - 1/4 t. red pepper flakes
  • - Juice from 1/2 a lemon I used 2 t. of bottled lemon juice
  • - 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.

Notes

6 Weight Watchers Points Plus Value