Spiced Turkey Skewers
with Lime Labneh & Cucumber Topping
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
Let the flavour journey begin! There’s a host of warm spices—say hello, white pepper and allspice—in these roasted skewers. It continues with Middle Eastern-style strained yogurt known as labneh and juicy cucumbers spritzed with freshly squeezed lime. All presented on rounds of heated pita.
We will send you:
- 285g Canadian-raised extra lean ground turkey
- 1 Lime
- 3 Cucumbers
- 40g Panko
- 60ml Labneh
- 2 Pita
- 4 Bamboo skewers
- 7g White Pepper & Pimenta spices (white pepper, allspice, garlic, nutmeg, cinnamon)
Contains: Eggs • Milk • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 Eggs
Total Fat
16 g
Saturated Fat
7 g
Sodium
250 mg
Total Carb
57 g
Sugars
6 g
Protein
49 g
Fibre
5 g
Preparation
Prepare the skewers
- Preheat the oven to 450°F.
- Place the skewers in a shallow bowl; cover with water.
- In a large bowl, combine the turkey, panko, 1 egg (double for 4 portions), all but a pinch of the spices and S&P.
- Form into 4 long oval-shaped pieces (double for 4 portions).
- Drain the skewers and thread each one with the turkey; drizzle with oil.
Roast the skewers
- Arrange the skewers* on a lined sheet pan and roast, flipping halfway, 10 to 12 min., until browned and cooked through.
Make the sauce & dress the cucumbers
- Meanwhile, small-dice the cucumbers.
- Juice the lime.
- In a small bowl, combine the labneh, ½ the lime juice, the remaining spices and S&P.
- In a medium bowl, combine the cucumbers, remaining lime juice, a drizzle of oil and S&P.
Warm the pita
- Warm the pita directly on an oven rack, 1 to 2 min., until soft and pliable.
Plate your dish
- Divide the pita between your plates.
- Spread with the sauce.
- Top with the skewers and cucumbers. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
