Middle Eastern Turkey Kebabs & Cucumber Yogurt Dip – 6 Weight Watchers Points Plus Value
- 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
- 1 T oregano
- 1 t. paprika
- 1/4 c fresh parsley
- 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
- 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
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.
6 Weight Watchers Points Plus Value