Bright fresh lemon marries with garlic; paired up with spicy cauliflower and peppers hot off the grill makes these an easy weeknight dinner. Try these kebobs as appetizers by dividing the mixture into 16 and shape onto skewers.
Prep Time: 15 minutes
Cook Time: 12 minutes
Makes: 4 servings
What you need:
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
4 cloves garlic, minced or 1 tbsp (15 mL) minced garlic
2 tbsp (25 mL) chopped fresh parsley
1 tsp (5 mL) chopped fresh thyme
1 tsp (5 mL) smoked paprika
1/4 tsp (1 mL) each salt and fresh ground pepper
1 pkg (450 g) lean ground Ontario turkey
1 small head cauliflower
2 red bell peppers
2 tbsp (25 mL) canola oil
1/2 tsp (2 mL) each cayenne pepper and salt
DIRECTIONS:
ONE: In a large bowl, stir together lemon rind and juice, garlic, parsley, thyme, paprika, salt and pepper. Add turkey and mix together with your hands until evenly distributed.
TWO: Divide mixture into 8 balls and shape into an oval onto soaked wooden skewers.
THREE: Remove outer leaves of cauliflower and break into large florets. Cut peppers into quarters and toss both into a large bowl. Add oil, cayenne and salt and toss to coat.
FOUR: Place cauliflower, peppers and turkey kebobs onto greased grill over medium heat for about 12 minutes, turning a couple of times until vegetables are tender crisp and turkey is no longer pink inside. Serve kebobs with vegetables.
Recipe and photography courtesy of Ontario Turkey Farmers.
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