Lebanese Kebabs

Name: Lebanese Kebabs
Ingredients: 12 cup bulgur; 1 14 lbs lean ground turkey (7% fat); 1 medium onion, finely chopped (about 1/2 c); 3 garlic cloves, minced (about 1 T.); 1 tablespoon finely chopped of fresh mint; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 12 teaspoon ground mustard; 12 teaspoon salt; 12 teaspoon fresh ground black pepper; 2 tablespoons chopped fresh cilantro or 2 tablespoons flat leaf parsley

11 ingredients

10 steps

Ingredients

12 cup bulgur
1 14 lbs lean ground turkey (7% fat)
1 medium onion, finely chopped (about 1/2 c)
3 garlic cloves, minced (about 1 T.)
1 tablespoon finely chopped of fresh mint
2 teaspoons ground cumin
1 teaspoon ground coriander
12 teaspoon ground mustard
12 teaspoon salt
12 teaspoon fresh ground black pepper
2 tablespoons chopped fresh cilantro or 2 tablespoons flat leaf parsley

Directions

1

Bring 1 1/2 cups of water to a boil, add bulgur, remove from heat and soak for 30 minutes.
2

Combine remaining ingredients except cilantro or parsley, in large mixing bowl while bulgur soaks.
3

Drain bulgur in a sieve to remove excess liquid.
4

Add to turkey mixture and mix well.
5

Preheat oven to 400 degrees.
6

Form turkey mixture into 36 meatballs, about 1 1/2 inches across, using 1 1/2 to 2 tablespoons of mixture per meatball.
7

Slide 3 meatballs onto each of 12 metal skewers (6 inches long), leaving about 1/2 inch between each meatball.
8

Place skewers on nonstick baking sheet, evenly spaced and not touching.
9

Bake 10 to 12 minutes or until no longer pink.
10

Sprinkle with cilantro or parsley and serve.