Simple Truth-Emerge Chick'n kabobs

• 2lbs Simple Truth-Emerge plant based ground Chik'n
• 2 Tbsp turmeric
• 1Tbsp Cooking with Greens Pink Himalayan Sea salt
• 1 Tbsp Cooking with Greens Go To blend
• 1 tsp Cooking with Greens No salt Italian blend
• 1/2 tsp saffron mixed in 2 Tbsp hot water
• 6 small sweet peppers in a variety of colors
• 3 cloves minced fresh garlic
• 2 medium onions finely grated or food processed
• 1 minced small jalapeno pepper de-seeded
• 1 bunch fresh parsley finely chopped
• 2 Tbsp finely chopped mint
• Skewers (if bamboo, soak beforehand)

 Add chick'n, all spices saffron mixture, peppers, garlic, onions, jalapeno, parsley and mint to a mixing bowl and mix well by hand. Add to a food processor and blend until the mixture gains a paste-like consistency, about 2 minutes. Wet hands with water so chick'n mixture does not stick to your hands. Take a 5-ounce scoop of the chicken mixture and roll it into a cylindrical or oblong shape by pressing it together. Thread a skewer through the mixture. Repeat with the remaining mixture. Preheat grill. Grill kebabs for about 3 minutes on each side or broil for 4 minutes on each side. Feel free to section off portions of chick'n micture and add mushrooms, grape tomatoes, parboiled potatoes, onions or peppers on kabob.

Tzatziki Sauce

• 2 cups vegan Greek yogurt
• 1/2 cup shredded baby or persian cucumber
• 1 large clove minced garlic
• 1 tsp minced fresh dill (or use 2 tsp reserved dill pickle juice minus and omit the red wine vinegar)
• 1 tsp red wine vinegar

dry cucumber in a paper towel and whisk with yogurt, 1 clove minced garlic, dill, red wine vinegar and set aside (chill)