Turkey kebabs with carrot-snap pea salad and lemon couscous
Dairy-Free, Paleo-Friendly, Soy-Free
25 – 35 Minutes
This quick and easy dinner (or lunch) combines two Middle Eastern classics, kebabs and couscous, with a snappy tahini-dressed salad. For a paleo-strict version, skip the couscous.
In your bag
- 1 wedge preserved lemon
- 2 lemons
- 1 cup couscous
- 1¼ pounds ground turkey
- Fresh cilantro
- Fresh flat-leaf parsley
- Kebab spice blend (baharat - sumac - cumin - coriander)
- Wooden skewers
- 3 or 4 carrots
- ¼ pound sugar snap peas
- Sun Basket tahini dressing (tahini - fresh garlic - lemon juice - salt)
- 1 teaspoon sumac
- ½ teaspoon Marash chile flakes (optional)
For the tenderest kebabs, don’t overwork the meat when you’re blending the ground turkey and seasonings. Use your hands to mix everything together as gently as possible. To test the seasoning of the raw meat, cook a small portion for sampling before shaping the meat as directed.
Protein: 37g (74% DV), Fiber: 7g (28% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 8g, Saturated Fat: 5g (25% DV), Cholesterol: 105mg (35% DV), Sodium: 500mg (21% DV), Carbohydrates: 49g (16% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: wheat.
Paleo-strict nutrition per serving: Calories: 430, Protein: 31g (62% DV), Fiber: 4g (16% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 8g, Saturated Fat: 5g (25% DV), Cholesterol: 105mg (35% DV), Sodium: 460mg (19% DV), Carbohydrates: 14g (5% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV)