Prepare both sauces before cooking the kebabs so they are ready at the table. Let everyone choose between the nutty herb sauce and the cooling garlic yoghurt.
The Stuff:
- 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 or Harissa
Yoghurt-Garlic Sauce
- 2 Cups plain low-fat Greek yoghurt
- 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
- 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, black pepper, and Chraime. Let it stand for 1 hour.
Make the yoghurt-garlic sauce
- In a small bowl, whisk the yoghurt with the water. Whisk in the parsley, garlic and salt. Let it 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, spices 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.
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