Grilled Turkey & Summer Fruit Kebabs

BOOKMARK

PRINT

DELICIOUS

Description

This simple recipe is both visually stunning and mouth-wateringly delicious.

Tips: Flash grill the fruit skewers over direct heat just enough to have wonderful grill marks.

Remember to cook these until the pieces of turkey breast reach an  internal temperature of  165°F.  Pieces of turkey tenderloin can also be used.

For more turkey grilling tips, download the Tip Sheet.

Ingredients

Kebab
3 Pieces each 1 ½” x 1 ½ ” Skewer of watermelon & pineapple; lightly seasoned with sea salt & pepper
3 Pieces 1 ½” x 1 ½ ” Skewer of fresh turkey breast; lightly seasoned with sea salt & pepper
As needed Olive Oil Cooking Spray
¼ Cup Dry Couscous; prepared according to package directions
4 Segments Blood orange
Blood Orange Vinaigrette
3/4 Cup Blood orange juice
Zest of one Blood orange
1 Tablespoon White balsamic vinegar
2 Tablespoons Lemon juice, fresh
1 Each Shallot, minced
1 Tablespoon Mint, chopped
1 Tablespoon Basil, chopped
2 Tablespoons Honey
½ Teaspoon Black pepper, fresh ground
¾ Cup Olive oil
* Click to ingredient to choose one

Directions

1
Assemble fruit skewer. Lightly season and set aside.
2
Assemble turkey skewer, lightly season and spray with olive oil.
3
Flash grill the watermelon skewer over a clean, lightly oiled, hot grill. Remove and set aside.
4
Grill turkey skewer over medium high heat. Rotate to heat each side. Cook to 165ºF, approximately 15 – 20 minutes.
5
Arrange prepared couscous on serving plate
6
Top with both skewers.
7
Add blood orange garnish and drizzle with Blood Orange Vinaigrette.