Apricot Turkey Kebabs on Naan with Summer Slaw

apricot turkey kebabs on naanI find inspiration in supermarkets.  I LOVE the new wave of supermarkets that have come about over the past decade.  The focus on fresh, local ingredients and the addition of olive bars, wine tastings, and even beer growler filling stations in supermarkets excites me more than you can imagine.  When we go to Ohio to visit my husband’s family, a trip to Jungle Jim’s International Market just outside of Cincinnati is an all day field trip.  For me, Jungle Jim’s is Disney World. I means, seriously?  Who wouldn’t want to shop for groceries from all corners of the world while sipping a Founder’s Breakfast Stout?

Anyway, I digress…Supermarkets are a huge source of inspiration.  Many of my weekly menus are based on what is fresh and what I new items I find.  During a recent shopping trip, I found fresh naan (bread), and I LOVE naan, so I had to buy it.  The end result…a meatball like sandwich like no other.

Ingredients

Kebabs

1 lb. lean ground turkey

¼ c. chopped purple onion

1 tsp ground cumin

2 tsp garlic powder

¼ tsp ground black pepper

1 tsp salt

½ tsp ground cinnamon

2 TBSP dried parsley

¼ c. apricot preserves

2 tsp sriracha sauce

Summer Slaw

¼ c. chopped red onion

2 TBSP chopped jalapeno

¾ c. finely chopped mango

2 tsp lime juice

1 c. finely shredded cabbage

¼ c. feta cheese

 Dash of salt

Sauce

8 oz. Greek Yogurt

2 TBSP chopped red onion

¼ c. chopped cucumber—no seeds

1 tsp lime juice

½ tsp garlic powder

½ tsp salt

2 whole Naan—cut in half to create 4 piece.

Directions

In a small bowl, combine apricot preserves and sriracha sauce.  Set aside.

In a bowl, combine onion, mango, jalapeno, cabbage, lime juice, feta cheese, and a dash of salt.  Set aside.

In a blender, combine yogurt, onion, cucumber, lime juice, salt, and garlic powder.  Blend until smooth.  Pour into a bowl and set aside while grilling kebabs.

In a bowl, combine turkey, onion, cumin, cinnamon, black pepper, salt, parsley, and garlic powder.  Using an ice cream scoop, form large meatballs.  Put 2 meatballs per skewer and press to slightly flatten.  Heat gas grill to 400 degrees or a charcoal grill until coals burn orange.  Place turkey skewers on grill.  Grill for 3-5 minutes or until lightly charred. Turn kebabs.  Brush grilled side with apricot sauce.  Grill for an additional 1-2 minutes.  Turn and brush with remaining apricot sauce.  Remove from heat.

Place naan bread on grill for 30 seconds, just to soften.  Cut naan in half to create 4 pieces.

To serve…

Spoon approximately ¼ c. slaw onto each naan.  Place 2 kebabs per naan.  Drizzle with yogurt sauce.  Using a bamboo skewer, pierce the top of each sandwich to hold together or wrap sandwiches in foil.  Serve immediately.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s