Turkey Kibbe Kebabs with Two Sauces

• 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 Never Not Eating Chraime

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
• 2 teaspoons Never Not Eating Lebanese 7 Spice
• 1/4 teaspoon Never Not Eating Chraime
• Warm pita bread, for serving

The Method:

Make the parsley, lemon and walnut sauce

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 pepper, and Chraime. Let stand for 1 hour.

Make the yogurt-garlic sauce

1. 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

1. 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, spices and process to a paste, about 30 seconds. Form the mixture into six 7-by-1 1/2-inch logs on metal skewers.
2. 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.