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Print this Recipe    Souvlaki 13

Turkey Souvlaki with Yogurt dressing.
Serves 4.

1 Tbsp olive oil
2 medium yellow onions, finely diced
1 pound ground turkey breast or lamb
2 scallions (white part only), minced
2 garlic cloves, minced
1 Tbsp minced fresh mint
1 tsp salt
Black pepper
16 wooden skewers

2 cups plain yogurt (can use fat-free)
1 1/2 tsp cayenne or 2 medium dried chillies
1 Tbsp finely chopped fresh mint
Salt and pepper

When using turkey, since it is dry and white, add 4 tsp fat substitute
and 2 tsp browning.

The day before serving, squirt non-stick pan with mist sprayer or
use 1 Tbsp 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.

Mix the yogurt, cayenne, and mint in a small bowl. Season to taste
with salt and pepper. Serve at room temperature with the meat


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