These kebabs are a fun, veggie packed,
alternative to burgers and hot dogs because
they can still be cooked on the grill and
the kids can still eat them with their hands
using the lettuce cup like a bun.
Makes 5 servings
Glaze:1 Tbsp Molasses1 Tbsp reduced sodium soy sauce1 Tbsp olive oilKebabs:½ cup finely ground bulgur wheat½ lb ground turkey breast (99% fat free)½ cup finely diced onion1 Tbsp nonfat yogurt1 Tbsp olive oil1 Tbsp chopped parsley1 Tbsp chopped cilantro1 Tbsp ground cumin½ Tbsp chopped mint¼ tsp ground allspice¼ tsp ground pepper1/8 tsp ground cinnamon5
8” skewers, soaked in water for one hourSalad:5 butter lettuce leaves½
English cucumber, peeled½
large carrot, peeled
1. Pour 8oz boiling water over the bulgur and allow to soak for 10 minutes.
2. Whisk together the glaze ingredients and reserve until needed.
3. Drain and squeeze excess moisture from the bulgur.
4. In a food processor, combine the bulgur with the remining kebab ingredients. Pulse to fully incorporate.
5. Mold 3oz of the mixture onto each skewer.
Shape the mixture like a small football then flatten slightly. Refrigerate until needed.
6. Brush each kebab with the glaze and grill until cooked through, about 3 minutes on each side.
7. While the kebabs are grilling, wash and dry the lettuce leaves, set aside. Using a vegetable peeler, sliver the cucumber and carrot into long thin ribbons. Mix cucumber and carrot strips together and place equally in the lettuce leaves to form a bed.
8. Slip the grilled kebabs from their skewers onto each of the lettuce leaves. Drizzle with the remaining glaze and serve.
Recipe by The Culinary Institute of America, developed for Fruits & Veggies – More Matters
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