Ever see a recipe online and think, why didn’t I think of that? This is one of those recipes. 

Well, the dressing I thought of a long time ago, I use it all the time on top of Paella when I am looking to be healthier. I honestly should just make a batch of the dressing every week and keep it in the fridge whenever a dish needs a little extra umphf. Now I know it’s one of the weird facts about me but I like my meats dry, like really dry. But I can appreciate a juicy dish so I like to pair my dry chicken with a delightfully creamy dressing or lemon juice to balance the dry protein out. And this dressing pairs with anything – these kebabs, chicken, paella or fried rice, even a dollop on top of a sandwich. 

Now that I have spent the first part of this introduction hammering on about the sauce, I guess I can talk about the main event – the sheetpan turkey kebabs. This is one of those recipes I saw and thought, why haven’t I tried that before? The recipe is as simple as meatballs but you don’t have to then roll them into balls, you simple spread it on a baking sheet with olive oil, cut into strips, and bake. Genius! I guess the one thing I wouldn’t have thought of is the kebab-style seasonings. Admittedly, cumin, cinnamon, cilantro, and mint aren’t on a usual rotation in my spice drawer. But boy am I happy they are now. It’s really refreshing sometimes to change up the flavor profiles you use on a nightly basis. And this has done that for me. Taken from the numerous versions I’ve saved on social media, this recipe is a simple but wildly unique recipe to have in your rolodex. 

And I am sharing now because my rolodex got a whole lot better with this one now in rotation. Enjoy!

INGREDIENTS

For the kebabs –

1 lb. ground turkey

1 yellow onion

1 egg

¼ cup fresh parsley

2 tbsp. fresh mint

3-4 cloves garlic

1 tsp. cumin, cloves, cinnamon, salt, pepper

For the yogurt dressing – 

1 cup plain greek yogurt

1 lemon

1 shallot

1 tbsp. olive oil

1 tbsp. fresh mint (slightly different taste but can sub fresh parsley as well)

Salt & pepper

Serve with: rice, sliced tomatoes, cucumbers, carrots, any pickled veggies

Serving Size: 4

INSTRUCTIONS

• Preheat the oven to 425F. 
• Finely chop the onion, parsley, mint and garlic. 
• Mix together with the ground turkey, egg, and kebab seasonings.
• Spread a generous layer of olive oil over a baking sheet. Then evenly spread the turkey mixture on top. 
• Use a knife to separate horizontal strips directly on the sheet. Drizzle a bit more olive oil on top.
• Bake for 10 mins. Then broil for 5 mins.
• Meanwhile, finely the shallot and mix together the yogurt dressing. 
• If serving with rice, make the rice while it bakes as well. 
• Enjoy!