• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
562
Protein:
40 g
Fat:
24 g
Carbohydrates:
50 g
Sodium:
412 mg

Credit
Lyne Pedneault - @mission.cuisine.urbane

Serves: 4
Prep Time: 15 mins
Cook Time: 15 mins
  1. 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.
  2. If using wooden skewers, soak in water for at least 30 minutes.
  3. Remove turkey cubes from the marinade. Discard the rest of the marinade. Assemble the skewers with turkey cubes.
  4. Preheat the grill to 400-425ºF (200 to 215ºC).
  5. Oil barbecue grill before placing skewers. Cook the kebabs over high heat for 7 to 8 minutes on each side.
  6. Meanwhile, season pitas with spices and grill until toasted.
  7. 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.
  8. Serve turkey kebabs with Fattoush salad and pitas.

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