Apricot Turkey Kebabs on Naan with Summer Slaw

Ingredients:

Kebabs:

1 lb. lean ground turkey

¼ c. chopped purple onion

1 tsp ground cumin

2 tsp garlic powder

¼ tsp ground black pepper

1 tsp salt

½ tsp ground cinnamon

2 TBSP dried parsley

¼ c. apricot preserves

2 tsp sriracha sauce

Summer Slaw:

¼ c. chopped red onion

2 TBSP chopped jalapeno

¾ c. finely chopped mango

2 tsp lime juice

1 c. finely shredded cabbage

¼ c. feta cheese

 Dash of salt

Sauce:

8 oz. Greek Yogurt

2 TBSP chopped red onion

¼ c. chopped cucumber—no seeds

1 tsp lime juice

½ tsp garlic powder

½ tsp salt

2 whole Naan—cut in half to create 4 piece.

Directions:

In a small bowl, combine apricot preserves and sriracha sauce.  Set aside.

In a bowl, combine onion, mango, jalapeno, cabbage, lime juice, feta cheese, and a dash of salt.  Set aside.

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.

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.

Place naan bread on grill for 30 seconds, just to soften.  Cut naan in half to create 4 pieces.

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.