Spicy Turkey Kabobs with Tangy Yogurt Sauce

Directions:

For kabobs:
Heat oven to 400 degrees F.

In large mixing bowl combine turkey, onion, 1 tablespoon garlic, mint, 2 teaspoons cumin, coriander, mustard, salt and black pepper. There will be about 2 1/2 cups of mixture. Form mixture into balls, directly onto the skewers.

Meatballs should be approximately 1 1/2-inches across with the skewer running through the middle. Leave about 1/2-inch between each meatball. Place skewers on non-stick baking sheet. Skewers should be evenly spaced and not touching.

Bake 10 to 12 minutes or until meatballs are well-done, 165 degrees F. as measured by a meat thermometer. Turn meatballs once halfway through cooking.

Prepare sauce while the kabobs are baking. In bowl of food processor or blender combine yogurt, mustard, cilantro, 1 teaspoon garlic, lemon juice and 1/2 teaspoon ground cumin. Blend until smooth. Sauce should be the consistency of thick cream.

To serve:
Place 1 (12-inch) skewer on each plate. Drizzle with 1 tablespoon sauce and garnish with cilantro, mint or parsley.