I am all about trying new recipes, this one was an absolute hit!
Ingredients: 2 Wild Turkey Breast, cut into 1 in. cubes
1 Lemon, Juiced
1 tbsp Lemon Zest
1/4 cup Greek yogurt
2 tbsp Olive Oil
3 tbsp Minced Garlic
2 tsp Oregano
2 tsp Parsley
1/2 Red Onion
1 Red bell pepper
1 Green bell pepper
1 cup Fage Greek Yogurt
1 medium Cucumber, grated
1 tbsp Olive Oil
1 tbsp chopped Fresh Dill
2 tbsp Garlic
1 tbsp Lemon Juice
Salt to Taste
Place wild turkey chunks into gallon sized resealable bag. Pour 1 tbsp of the olive oil, the greek yogurt, lemon juice, lemon zest, garlic oregano and parsley. Add a small amount of salt and pepper. Mix evenly then seal bag. Marinate for 1 hour.
Prepare the ingredients for the tatziki by combining the greek yogurt, grated cucumber, olive oil, dill, garlic, lemon juice and salt in a bowl. Mix then place in fridge.
Preheat grill to medium- medium high heat.
Cut peppers and zucchini into bite sized pieces. Drizzle with the other 1 tbsp of olive oil and toss the veggies in a bowl. Lightly salt.
Thread the bell pepper, oil, zucchini and turkey on kabobs as desired. Repeat until you run out of ingredients. (If using wooden skewers, be sure to soak in water prior to using.)
Grill until the internal temperature reaches 165°F, about 10-12 minutes. Rotate halfway through.
Serve with tzatziki and extra lemon if desired
Note: You can also bake your Kabobs at 375°F for 35-40 minutes.