Ground Turkey Kebabs

We’ve spiced up the BBQ with a twist of Greek!  The Mediterranean diet is a way of eating that focuses on consuming many vegetables, fruits, whole grains, olive oil, low fat dairy and lean meat.  It incorporates the basics of healthy eating with traditional cooking styles of countries bordering the Mediterranean Sea.  So, we’ve brought a little bit of Greece to your grill that everyone will love.  Enjoy!

 8 oz sliced mushrooms, rinsed and drained well

1 teaspoon extra virgin olive oil

1 cup water

1/2 cup quinoa

1 lb. ground turkey meat (93% lean or less)

1 Tablespoon enchilada sauce seasoning packet 

Soak kebab skewers for at least 30 minutes in cool water.  Heat olive oil in a medium size pan and sauté mushrooms until tender.  Drain mushrooms in colander over sink and allow to cool.  Dice mushrooms or pulse in food processor and set aside.  Meanwhile in a sauce pan boil 1 cup of water, add 1/2 cup quinoa and bring back to a boil, cover, cook over medium heat for approximately 6-8 minutes or until all water is absorbed.  Remove from heat, fluff, cover and let stand for 10 minutes.  In a large bowl, add ground turkey, seasoning, mushrooms and quinoa and mix until well combined.  Roll meat into a ball and put one on each skewer.  Place skewers on a cookie sheet.  Flatten each ball into a thick oval shaped patty.   Makes 8 (4 oz) ground turkey kebabs.  Place all kebabs in refrigerator for at least 30 minutes or overnight.   Preheat grill to medium heat and lightly oil grate.  Grill Kebabs on each side approximately 5 minutes or until cooked through.  Serve with cut-up veggies, grilled pita and our Tzatziki-Cucumber Yogurt Dip.  Delicious!

Makes 8 (4 oz) portions.  1 skewer = 1 serving

Nutrient Analysis per serving for ground turkey patty only

145 calories, 5 g fat, 1 g sat fat, 125 mg sodium, 2 g fiber, 14 g PRO