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.
|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|