Fragrant flavors of cinnamon, coriander, and cumin lend a warm spiciness to these meatball skewers made from ground turkey. Serve them on their own as part of a larger meal, or take them a step further by adding some grilled veggies and wrapping them in a pita for a portable handheld meal.
You’ll benefit from additional flavor and save time if you prepare meatballs in advance. But hold off making up the skewers until just before cooking, since if they’re made up too early, the meat tends to pull away from the skewer, making it difficult to maneuver them while on the grill.
As you assemble skewers, squeeze meatballs around the skewer slightly with your hands so they “grab” onto the skewer and the other meatballs. When moving skewers on the grill, think of rolling them over, versus lifting and flipping them.
And don’t forget to soak wooden skewers in water for about 30 minutes before you assemble them.
Instead of the usual bread crumbs, use rolled oats and you’ll reduce your sodium intake significantly. Grind them up by blitzing them quickly in the food processor until they’re the texture of fine bread crumbs.