Grilled Meatball Skewers and Grilled Turkey Kebabs
- For the meatball skewers
- 1 onion
- 1 garlic
- 1 bunch parsley
- 100 grams Feta
- 2 Bell pepper
- 600 grams Ground meat
- 2 tablespoons Quark
- freshly ground peppers
- ½ teaspoon Mustard
- 2 tablespoons Parmesan
- 1 tablespoon olive oil (plus more for the grill grates)
For the meatball skewers: Peel and finely chop the onion and garlic. Rinse the parsley, shake dry and chop. Cut the feta into 24 small cubes. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut each half into 6 pieces.
In a bowl, mix together the ground meat, quark, mustard, parsley, onion, garlic and Parmesan, season with salt and pepper. Shape the meat mixture into 24 balls and push a feta cube into each enclosing the cheese.
Heat the grill to medium and lightly oil the grates. Alternately thread the meat and pepper pieces on the skewers, brush with oil. Grill, turning the skewers as they cook until cooked through, 10-12 minutes.
For the turkey kebabs: Peel and very finely chop the onion. Grate the lemon zest.
Squeeze the juice. In a bowl, combine the onion, thyme, oregano, cinnamon, tomato paste, oil, lemon zest and juice, season with salt and pepper.
Cut the turkey breast into cubes, add to the marinade and toss to coat. Cover and marinate in the refrigerator for 3 hours. Peel the red onions and cut into wedges.
Drain the meat, reserving the marinade. Brush the onions with the drained marinade. Alternately thread the turkey and onions on skewers. Grill, turning the skewers as they cook until cooked through, 10-12 minutes.