Using turkey meat is not traditional but does offer a lower calorie meal. The trick with ground turkey meat is that it needs to be moistened and seasoned well, almost over-seasoned really, or it comes out dry and bland.
Using the cucumber juice, hot peppers and a few chopped olives along with the olive brine helps to stave off boring, dry meat. My scaled down cucumber sauce is simple but just the right topping for the turkey.
Put a slight twist on a traditional burger or meatloaf for your next casual barbecue, it's a Fat and Happy flavorful meal!
Fat and Happy Food Blog Tips and Techniques: For the hot pepper, I used a red jalapeno but any hot pepper will do. The goal is to give it a little spice without overwhelming. If you use a serrano or habanero you may want to use a smaller quantity unless you like the heat.
Also note you could turn these into a burger instead of a kabob; I tested it with half of the meat. What really made that stand out was the feta stuffed into the center of the burger- so delicious!