Grilled Kibbe Kabobs and Lime-Cilantro Vinagrette

I made this recipe last Saturday night for dinner.  I love this book because its full of interesting, healthy recipes.  I always forget I have it and should really use it more.  Jake and I both agreed we would make this recipe again - it was good!

makes 10 servings, but I cut it in half and had some extra

Ingredients:
Glaze
1 T molasses
1 T reduced-sodium soy sauce
1 T olive oil


Step 1, with the help of my little chicken whisk!

4 oz. fine-grind bulghur wheat
1 lb. ground turkey meat
6 1/2 oz. onion - diced
2 oz. jalapeno - minced
1/2 oz. non fat yogurt ( I used non fat Greek)
2 T olive oil
2 T chopped parsley
2 T chopped cilantro
2  cumin
1 T chopped mint ( I used dried mint flakes)
1 t. allspice
1/2 t. ground black pepper
1/4 t. cinnamon
1/4 t. cayenne



I even went to the co-op to get my bulghur, how "healthy-living-blogger" of me


Directions:
1.  Whisk together the glaze ingredients and reserve until needed

2.  Thoroughly rinse the bulghur and soak in warm water for 10 min.  Drain in a strainer for 20 min.  Squeeze excess moisture from the bulghur

3.  In a food processor ( I used a blender), combine the bulghur with all the remaining ingredients.  Pulse to fully incorporate.

4.  Mold 3 oz. of the meat mixture onto each of the 10 skewers that have been soaked in water for 1 hour (this prevents the skewers from burning).  Refrigerate until needed.

5.  For each serving: Brush 1 kebab with the glaze and grill until cooked through, about 3 min. on each side.


grill time!

Nutrition Analysis per serving

Calories: 180, total fat (g): 9, saturated fat (g): 1.5, cholesterol (mg): 35, sodium (mg): 180, total carbohydrate (g): 13, dietary fiber (g): 3, sugars (g): 3, protein (g): 11





Makes 1 pint (16 servings).  I ended up cutting this down to make 4 servings

Ingredients:
2 t. arrowroot (I used cornstarch)
8 fluid oz. vvegetable stock
4 fluid oz. lime juice
1/2 t. sugar
2 fluid oz. peanut oil
2 T sesame oil
2 T. safflower oil
1 t. chopped cilantro
1/4 t. salt

Directions:
1.  Combine the arrowroot and enough cold stock to form a slurry (thin, paste-like consistency)

2.  Bring the remaining stock to a boil and stir in the slurry/  Return to a boil and stir constantly until the stock thickens.  Remove from the heat, stir in the lime juice and sugar, and cool completely.


lime juice and stock

3.  Gradually whisk in the oils. Season with cilantro and salt.  Refrigerate until needed.

oils



Nutrition Analysis per serving

Calories:70, total fat (g): 7, saturated fat (g): 1, cholesterol (mg): 0, sodium (mg): 40, total carbohydtrate (g): 1, dietary fiber (g): 0, sugars (g): 1, protein (g), 0



All together now!





I know this seems like a lot of steps and ingredients, but its actually really simple and easy to make, plus its totally worth it because its delicious!  Also, I weighed all of the ingredients on my kitchen scale, which is probably the best tool in my kitchen - everyone should have one :)

Happy eating!