500 g of turkey breast, boneless, skinless, cut into 2.5 cm cubes
Zaatar and Sumac Pitas
15ml (1 tbsp) olive oil for basting
2.5 mL (1/2 teaspoon) za’atar
2.5 mL (1/2 teaspoon) sumac
2 cucumbers, cut into slices
12 cherry tomatoes, cut in half
4 radishes, thinly sliced
1 red or yellow pepper, cut into squares
seeds from one pomegranate
1 tbsp fresh mint leaves
90 mL (1/4 cup + 2 tbsp) olive oil
7.5 mL (1.5 tsp) pomegranate molasses or balsamic vinegar
7.5 mL (1.5 tsp) lemon juice
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.
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