- Parsley, Lemon and Walnut Sauce
- 2 lemons
- 3/4 cup chopped flat-leaf parsley
- 1/3 cup coarsely chopped fresh mint
- 1/3 cup coarsely chopped walnuts
- 1 garlic clove, finely chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons water
- 1/4 teaspoon kosher salt
- 1 pinch freshly ground black pepper
- 1 pinch Aleppo pepper
- Yogurt-Garlic Sauce
- 2 cups plain low-fat Greek yogurt
- 1/2 cup water
- 1/2 cup chopped flat-leaf parsley
- 2 garlic cloves, finely chopped
- 1/4 teaspoon kosher salt
- Turkey Kebabs
- 1 pound skinless, boneless turkey thigh meat, trimmed and cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 cup medium-grain bulgur, rinsed
- 1 small onion, coarsely chopped
- 1 1/2 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon Aleppo pepper
- Warm pita bread, for serving
- MAKE THE PARSLEY, LEMON AND WALNUT SAUCE: Using a sharp knife, cut the lemons into eighths and discard any seeds. Cut the lemon flesh from the peel and coarsely chop the flesh. Transfer to a small bowl and add the parsley, mint, walnuts, garlic, olive oil, water, salt and black and Aleppo peppers. Set aside for 1 hour.
- MAKE THE YOGURT-GARLIC SAUCE: In a small bowl, whisk the yogurt with the water. Stir in the parsley, garlic and salt. Let stand for 1 hour.
- MAKE THE TURKEY KEBABS: Light a grill or preheat the broiler. In a food processor, pulse the turkey meat until finely ground. Add the 2 tablespoons of olive oil, bulgur, onion, flour, salt, black pepper, allspice, cumin and Aleppo pepper and process to a paste, about 30 seconds. Form the mixture into six 1 1/2-by-7-inch logs on metal skewers.
- Brush the kebabs with olive oil and grill for 5 minutes over moderately high heat, turning once, until they are golden brown and cooked through. Alternatively, broil the kebabs for 5 minutes, turning once, until golden brown and cooked through. Serve the turkey kebabs with warm pita bread and the 2 sauces.