APRICOT TURKEY KEBABS ON NAAN WITH SUMMER SLAW

Steps:

• 1. In a small bowl, combine apricot preserves and sriracha sauce. Set aside.
• 2. In a bowl, combine onion, mango, jalapeno, cabbage, lime juice, feta cheese, and a dash of salt. Set aside.
• 3. In a blender, combine yogurt, onion, cucumber, lime juice, salt, and garlic powder. Blend until smooth. Pour into a bowl and set aside while grilling kebabs.
• 4. In a bowl, combine turkey, onion, cumin, cinnamon, black pepper, salt, parsley, and garlic powder. Using an ice cream scoop, form large meatballs. Put 2 meatballs per skewer and press to slightly flatten. Heat gas grill to 400 degrees or a charcoal grill until coals burn orange. Place turkey skewers on grill. Grill for 3-5 minutes or until lightly charred. Turn kebabs. Brush grilled side with apricot sauce. Grill for an additional 1-2 minutes. Turn and brush with remaining apricot sauce. Remove from heat.
• 5. Place naan bread on grill for 30 seconds, just to soften. Cut naan in half to create 4 pieces
• 6. To serve... Spoon approximately ¼ c. slaw onto each naan. Place 2 kebabs per naan. Drizzle with yogurt sauce. Using a bamboo skewer, pierce the top of each sandwich to hold together or wrap sandwiches in foil. Serve immediately.