Your family will never know you only spent 30 minutes making these turkish kebabs with tahini yogurt sauce and cilantro couscous.
1/4 cup plain yogurt
1 1/2 tbsp fresh lemon juice
2 tsp tahini paste
Olive oil cooking spray
4 oz lean ground turkey breast
4 oz extra-lean ground sirloin
1 small clove garlic, minced
2 tbsp grated white onion (TIP: Carefully grate onion on the large holes of a box grater.)
1 1/4 tsp ground cumin
1 tsp ground coriander
1/2 tsp fresh ground black pepper, divided
1/4 tsp plus 1/8 tsp sea salt, divided
1/4 tsp ground cinnamon
1/8 tsp ground cayenne pepper
1/2 tsp salt-free garlic and herb seasoning blend
1/2 cup whole-wheat couscous
1/4 cup packed chopped fresh cilantro leaves, plus additional for garnish
1 large Roma tomato, cut into 8 wedges
2 12-inch skewers (TIP: If using wooden skewers, soak in warm water for at least 20 minutes before using.)
Prepare tahini sauce: In a small bowl, stir yogurt, lemon juice and tahini until well combined. (TIP: If tahini is hard or lumpy, microwave for 20 to 30 seconds, or until smooth.) Refrigerate until needed.
Arrange an oven rack 5 to 6 inches from top heat source and preheat broiler to high. Line a baking sheet with foil and arrange an ovenproof wire rack over top. Mist rack with cooking spray. In a large bowl, add turkey, sirloin, garlic, onion, cumin, coriander, ¼ tsp each black pepper and salt, cinnamon and cayenne. Stir gently until thoroughly combined.
Divide turkey-beef mixture into 4 equal portions. Shape each portion into a narrow, oblong 2- to 3-inch-long patty. Mold 2 patties around 1 skewer, leaving about 1 inch between each patty. Repeat with remaining 2 patties and 1 skewer. Transfer to rack and broil until tops are lightly browned, 3 to 4 minutes. Turn and broil until lightly browned and cooked through, 3 to 4 more minutes. (NOTE: If you don’t have an ovenproof wire rack, simply bake your kebabs directly on a baking sheet.)
Meanwhile, prepare couscous: In a small saucepan, bring 1/2 cup plus 2 tbsp water to a boil. Stir in seasoning blend, remaining 1/4 tsp black pepper, 1/8 tsp salt and couscous. Cover and remove from heat. Let sit, covered, for 5 to 7 minutes. Fluff with a fork and stir in 1/4 cup cilantro.
Divide couscous among serving plates and top each serving with 1 skewer. Serve with tahini sauce and tomato wedges, dividing evenly. Garnish with additional cilantro.
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