Turkey Kebabs with Blood Oranges
and yogurt dipping sauce
83 / 100
- 4 turkey breasts (cut in half lengthwise)
- ¼ cup olive oil
- 1 Tbsp honey
- 1 large Blood orange (juiced with zest julienned)
- Blood orange (to garnish)
- ½ cup low-fat Yogurt
- 1 Plum tomato (diced)
- 1 Tbsp mint (chopped)
- wooden Skewer (soaked in water for 30 minutes)
Whisk together the olive oil, blood orange juice, honey and seasoning. Marinate the turkey breast in the marinade for 15-20 minutes.
Meanwhile, prepare the yogurt dip by combining the diced tomato, mint, and yogurt with a little seasoning. Cover and chill until needed.
Heat the grill to hot. Thread the turkey onto the skewers, folding the meat on itself to form a wave.
Grill for 12-15 minutes, turning occasionally until golden brown and cooked. Remove from the grill and transfer to serving plates.
Spoon some of the prepared yogurt dip into serving bowls and serve alongside the skewers. Garnish the skewers with the julienned blood orange zest and a segment of blood orange.