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BBQ Turkey Skewers with Zaatar, Fattoush Salad and Sumac Pita in a pan

BBQ Turkey Skewers with Zaatar, Fattoush Salad and Sumac Pita

Ready in 30 mins

Prep: 15 mins

Cook: 15 mins

:

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Servings

Servings 4

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Home \ Recipes \ BBQ Turkey Skewers with Zaatar, Fattoush Salad and Sumac Pita

Ingredients  

Turkey

  • ½ cup plain yogurt
  • 2 tbsp lemon juice
  • 1 tbsp zaatar seasoning
  • 1 tsp sumac
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 clove garlic sliced
  • 1 lb turkey breasts boneless skinless, cut into 1″ cubes

Zaatar and Sumac Pitas

  • 4 pitas
  • 1 tbsp olive oil for basting
  • ½ tsp zaatar seasoning
  • ½ tsp sumac

Fattoush Salad

  • 2 cucumbers cut into slices
  • 12 cherry tomatoes halved
  • 4 radishes thinly sliced
  • 1 red bell pepper cut into squares, substitute yellow pepper
  • pomegranate seeds from 1 pomegranate
  • 1 tbsp fresh mint leaves

Salad Dressing

  • ¼ cup olive oil
  • 2 tbsp olive oil
  • 1 ½ tsp pomegranate molasses substitute balsamic vinegar
  • 1 ½ tsp lemon juice

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Instructions

  • Combine yogurt, lemon juice and spices in a large bowl. Add cubes of turkey and marinate in the refrigerator for minimum one hour, or up to 24 hours.
  • If using wooden skewers, soak in water for at least 30 minutes.
  • Remove turkey cubes from the marinade. Discard the rest of the marinade. Assemble the skewers with turkey cubes.
  • Preheat the grill to 400-425ºF (200 to 215ºC).
  • Oil barbecue grill before placing skewers. Cook the kebabs over high heat for 7 to 8 minutes on each side.
  • Meanwhile, season pitas with spices and grill until toasted.
  • To make the salad: In a large bowl, combine cucumber, tomato, radish, peppers, pomegranate and mint. In a small bowl, whisk together the oil, molasses and lemon juice. Add dressing to salad and toss to coat.
  • Serve turkey kebabs with Fattoush salad and pitas.

Nutrition Per Serving

Calories: 562kcalCarbohydrates: 50gProtein: 40gFat: 24gSodium: 412mg

Credit:

Lyne Pedneault – @mission.cuisine.urbane

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