Turkey Kabob Roll

RECIPES | JUNE 2018

artSAVOR 20

Turkey Chili HomeiraStyle

Are you ready to turn some bland boring gamey ground turkey into bursts of flavors and excitement? My artSAVOR 20 just does that and more. For an added splash of even more flavor, you can turn up the volume by drizzling some of my mint sauce. Healthy, full of flavor and texture, these scrumptious kabob bites are delicious. I had to make a second batch as my family ate them before I could plate for a photo. They wanted them hot and juicy, as I rolled them. Not only they were delicious, but they contributed to a lively family social experience. I skipped using skewers and simply formed them into kabob shape and sautéed. They came out perfect. You can serve these as appetizers, sides, or main course.
artSAVOR 20 Ingredients

Black Pepper, Curry, Turmeric, Parsley, Sea Salt, Baking Soda, Herbs & Spices

MENU | Simple Summer Dinner
Starter, Appetizer, Poultry

Serves 8 – 10

RECIPE INGREDIENTS

Kabob
⅓pk artSAVOR 20, (reserving the remaining ⅔ for future use)
1lb Ground Turkey
½C Onion, Blended to paste
2T Olive Oil
2T Olive Oil, for sautéing
10     Heirloom Tomatoes slices, charred, (see directions below)
10 Zucchini slices, charred, (see directions below)
8    Thin Lavash, cut into 5”x10”

*If you can’t find Lavash, flour tortillas may be substituted
Iceberg lettuce leaves may also be used for a very light bite

Mint Sauce
½C     Mint, chopped
½C     Parsley, chopped
1T       Shallot, finely chopped
2T       Golden Raisins, chopped (optional)
¼C     Red Wine Vinegar
2T       Lemon Juice, freshly squeezed
3T       Olive Oil
           Salt and Pepper to your taste

KITCHEN ESSENTIALS

Cast Iron Pan
Grill Grid

DIRECTIONS

Step 1 | Kabob Prep
Combine ground turkey, artSAVOR 20, onion paste , and 2T of oil
Set aside to allows the flavors to bloom and develop

Step 2 | Mint Sauce
Combine mint, parsley, shallots, and raisin in a mixing bowl
Stir in vinegar, lemon juice, oil, salt and pepper
Adjust seasoning with salt and pepper to taste
Set aside to allow the flavors to bloom and develop

Step 3 | Charred Tomato & Zucchini
Drizzle tomato and zucchini slices with a glug of olive oil
Season lightly with salt and pepper
Char on grill grid over open flame on gas range burner, with a kitchen torch or under broiler
Set aside

Step 4 | Kabobs
Form kabobs into 1¼” round and 5” long cylinders
Heat oil in cast iron pan over medium high heat
Sauté kabobs on all sides about 3-4 minutes or until evenly browned and cooked through

Step 5 | Roll Assembly (see illustration below)
Cut kabobs in half lengthwise
Place cut kabob on one end of lavash piece, cut side up
Spoon mint sauce over both pieces of kabob
Arrange tomato and zucchini on each side
Spoon a bit more mint sauce on zucchini
Pick up the end of lavash, pushing kabob pieces together and roll tight
Place seam side down to keep them rolled
Cut in 2 or 4 pieces and arrange on a platter
Serve immediately

Kabob Roll Assembly (click on the images to enlarge )