Frank's Recipes! Turkey Souvlaki with Yogurt Dressing

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Turkey Souvlaki with Yogurt Dressing

Turkey (Lamb):
1 tablespoon olive oil
2 medium yellow onions, finely diced
1 pound ground Turkey Breast (lamb)
When using turkey, since it is dry and white, add 4 teaspoon fat substitute and 2 teaspoon browning
2 scallions (white part only), minced
2 garlic cloves, minced
1 tablespoon minced fresh mint
1 teaspoon salt
Black pepper
16 wooden skewers

Spicy Yogurt Dressing:
2 cups plain yogurt (can use fat-free)
1 1/2 teaspoon cayenne
or 2 medium dried chillies if made in advance (skins only)
1 tablespoon finely chopped fresh mint
Salt and pepper

To cook the meat:
The day before serving, squirt non-stick pan with Misto sprayer or use 1 tablespoon olive oil, place over low heat. Add the onions and cook slowly until translucent. Break the ground meat up into a bowl. Add the onions, scallions, garlic, mint, salt, pepper, fat substitute, and browning. (I know fat substitute is sweet but it works!) Mix well. Cover and refrigerate overnight. When ready to serve, soak 16 six-inch wooden skewers in water for 30 minutes. (This helps prevent the skewers from burning on the grill.) Preheat a grill or broiler (high heat). Divide the meat mixture into 16 equal pieces. Shape each piece into a 1-inch diameter log, approximately 3-inches long. Thread each piece lengthwise onto a skewer. Grill meat to medium rare, turning once, about 5 minutes.

Serve with Spicy Yogurt Dressing.

Serves 4.

To make the dressing:
Mix the yogurt, cayenne, and mint in a small bowl. Season to taste with salt and pepper. Serve at room temperature with the meat skewers. Use the dried chillies if made in advance; the taste is more interesting.