Turkey and Corn Skewers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 16 ozs Sweet potato (washed and scrubbed)
- salt
- 4 ears sweet Corn (husk and silk removed)
- 16 ozs small Zucchini (rinsed)
- 16 ozs boneless, skinless turkey breasts
- 1 clove garlic cloves (pressed)
- 1 Tbsp fresh lemon juice
- 4 Tbsps good-quality olive oil
- freshly ground Black pepper (to taste)
- In Addition
- 8 long Wooden skewer (presoaked in cold water for 20 minutes)
- 8 mini Zucchini with flowers attached (optional)
- zucchini leaf (or greens)
Preparation steps
1.
Cut the sweet potatoes in bite size pieces and cook in salted water for about 15 minutes. Drain well and set aside.
2.
Meanwhile, cook the corn in a pot of salted boiling water for 4 to 6 minutes. Drain well. Once the corn is cool enough to handle, use a sharp knife and cut into thick rounds. Set aside.
3.
Cut the zucchini into thick rounds and set aside. Rinse the turkey under cold running water and pat completely dry with paper towels. Using a sharp knife cut the turkey into bite-size pieces.
4.
Thread the sweet potato, corn, zucchini, and turkey alternately on the prepared skewers.
5.
In a small bowl, whisk the pressed garlic, lemon juice, olive oil, salt and pepper until blended. Brush the skewers with the oil mixture and grill on an oiled grill grate for about 8 to 10 minutes or until the turkey is cooked through, occasionally turning and brushing with marinade.
6.
Season to taste with salt and pepper. Place a mini zucchini with flower attached on one end of each skewer (optional). Serve on a bed of zucchini leaves or greens of your choice.
