BBQ Turkey Kebabs

A fun way to get your protein, this recipe created by Go Figure chef David is designed to be simple, yet tasty. If you’re serving a large crowd, extra time and help will be needed to put the meat and veggies on the sticks.

4 Kale leaves, chopped

1 package ground turkey, 93% lean (usually slightly over a lb.)

1 Tbsp. BBQ seasoning

¼ cup cornstarch

½ onion, finely chopped

1 egg

¼ cup tomato paste

Veggies cut in approximately 1 inch pieces (see below for suggestions)

18-20 small kebab sticks (can usually be found at grocery stores)

A 2-3 Tbsp. scooper (Ace Hardware carries these)

 

Mix all ingredients together, except veggies listed below. Form small meatballs with scooper, and put one meatball per stick. After meatball is on stick, gently squeeze and form meatball around stick to be secured. (Wetting hands periodically will help prevent meat from sticking to them.)

Take separate kebab sticks and add some program-friendly veggies (ie; onion, zucchini, yellow squash, mushrooms, colored peppers) on kebabs. Grill all kebabs on pre-heated BBQ 5 minutes/side.

 

 

Copyright David and Cheryl MacDonald, 2013

 

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