Turkey Kibbe Kebabs with Yogurt Sauce

Yogurt-Garlic Sauce
2 c plain low-fat Greek yogurt
1/2 c water
1/2 c finely chopped flat-leaf parsley
2 garlic cloves, finely choped
1/4 t kosher salt

Turkey Kebabs
1 lb skinless, boneless turkey thigh meat, trimmed and cut into 1-inch pieces
2 T extra-virgin olive oil, plus more for brushing
1 c medium-grain bulgur, rinsed
1 small onion, coarsely chopped
1 1/2 T flour
2 t kosher salt
1/2 t freshly ground black pepper
1/2 t ground allspice
1/2 t gorund cumin
1/4 t Aleppo pepper
Warm pita bread, for serving

Make the Yogurt-Garlic Sauce: In a small bowl, whisk the yogurt with the water. Stir in the parsley, garlic and salt. Let stand for 1 hour.

Make the Turkey Kebabs: Light a grill or preheat the broiler. In a food processor, pulse the turkey meat until finely ground. Add the 2 tablespoons of olive oil, bulgur, onion, flour, salt, black pepper, allspice, cumin and Aleppo pepper and process to a paste, about 30 seconds. Form the mixture into six 1 1/2-by-7-inch logs on metal skewers.

Brush the kebabs with olive oil and grill for 5 minutes over moderabely high heat, turning once, until they are golden brown and cooked through. Alternatively, broil the kebabs for 5 minutes, turning once, until golden brown and cooked throuhg. Serve the turkey kebabs with warm pita bread and yogurt sauce.