1 tablespoon cumin seed
1 cup plain yogurt
1 tablespoon chopped cilantro
1 tablespoon chopped chives
3/4 teaspoon honey
1/4 teaspoon salt
1 pound ground turkey
3 cloves garlic, chopped
2 teaspoons lemon zest
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 large yellow onion, peeled and cut in thin wedges
1 green pepper, cut into 1-inch dices
12 cherry tomatoes
Heat small pan over medium heat. Add cumin seeds to toast. Stir frequently, for about 3 minutes or until seeds are fragrant and slightly browned. Remove seeds to spice grinder or mortar and pestle; grind to moderately fine powder. In medium bowl, combine yogurt, cilantro, chives, honey, salt and 1 teaspoon ground toasted cumin. Cover and refrigerate at least 1 hour.
In second medium bowl, combine turkey, garlic, lemon zest, kosher salt, cayenne and 1 teaspoon ground toasted cumin; mix gently but thoroughly. Shape into eighteen 1 1/2-inch meatballs.
Preheat grill. On metal skewers (or bamboo skewers soaked in water 30 minutes), thread meatball, onion wedge, pepper square and cherry tomato. Repeat. Finish skewer with another meatball and onion wedge. Grill until meatballs reach internal temperature of 160 degrees, turning as needed. Serve immediately with dipping sauce.
Source: Idaho-Eastern Oregon Onion Committee and the National Onion Association.