APRICOT TURKEY KEBABS ON NAAN WITH SUMMER SLAW

Apricot Turkey Kebabs on Naan with Summer Slaw image

Provided by Amy Freeze

Time 55m

Number Of Ingredients 26

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1 lb ground turkey
1/4 c chopped purple onion
1 tsp ground cumin
2 tsp garlic powder
1/4 tsp ground black pepper
1 tsp salt
1/2 tsp ground cinnamon
2 Tbsp dried parsley
1/4 c apricot preserves
2 tsp sriracha
SUMMER SLAW
1 c finely shredded cabbage
1/4 c chopped purple onion
2 Tbsp chopped jalapeno
3/4 c finely chopped mango
2 tsp lime juice
1/4 c feta cheese
1 dash(es) salt
SAUCE
8 oz greek yogurt
2 Tbsp chopped purple onion
1/4 c chopped cucumber-no seeds
1 tsp lime juice
1/2 tsp garlic powder
1/2 tsp salt
2 naan-cut in half to make 4 pieces

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.