Apricot Turkey Kebabs On Naan With Summer Slaw Recipes

Steps:

• Make the kebabs: Combine the turkey, vegetable oil, lemon zest, paprika and 1 teaspoon each salt and pepper in a large bowl; toss to coat.
• Preheat a grill to medium. Thread the turkey onto six 12-inch skewers. Wrap 2 bacon slices around each skewer, overlapping slightly, to cover the turkey.
• Brush the grill grates with vegetable oil. Grill the kebabs, turning often, until the turkey is cooked through and the bacon is crisp, about 25 minutes.
• Meanwhile, make the dressing: Combine the mayonnaise, buttermilk, lemon juice and parsley in a small bowl; season with salt and pepper.
• Serve the kebabs in rolls with lettuce and tomatoes; drizzle with the dressing.

Steps:

• In a large bowl, whisk together mustard, vinegar, oil, and sugar; season mustard sauce with salt and pepper. Transfer 1/2 cup to another large bowl, add turkey, and toss to combine. Cover and refrigerate 30 minutes.
• To remaining mustard sauce, add cabbage, carrots, and onion. Toss to combine and season slaw with salt and pepper.
• Thread 3 to 4 pieces turkey onto each of fourteen 6-inch skewers. Heat a grill pan or cast-iron skillet over medium-high; lightly oil pan. In batches, grill kebabs until cooked through, 10 to 12 minutes, turning halfway through. Reserve 6 kebabs and 2 cups slaw for Turkey Wraps. Serve remaining kebabs with slaw.

Steps:

• Heat grill to medium; lightly oil grates. Soak four 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).
• Make basting sauce: In a small saucepan, heat jam, cayenne, and 1 tablespoon water over medium-low until jam is liquefied; season with salt and pepper.
• Onto each skewer, alternately thread 5 pieces of pork with 8 of apricot and 4 of onion, beginning and ending with pork. Grill kebabs, turning occasionally and brushing with basting sauce, until pork is cooked through and apricots begin to char, 12 to 14 minutes.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
• Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
• Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• 1. In a small bowl, combine apricot preserves and sriracha sauce. Set aside.
• 2. In a bowl, combine onion, mango, jalapeno, cabbage, lime juice, feta cheese, and a dash of salt. Set aside.
• 3. 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.
• 4. 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.
• 5. Place naan bread on grill for 30 seconds, just to soften. Cut naan in half to create 4 pieces
• 6. 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.