Feel free to spice it up with a bit of cayenne pepper, crushed red pepper flakes or smoked paprika. Top with the cooling creamy cilantro drizzle.
Grilling Time: 10 minutes
Preparation Time:
Serves: 6
Ingredients
Cilantro Crema:
- 1/2 cup (125 mL) 0% plain Greek yogurt
- 1/3 cup (75 mL) mayonnaise
- 1 small clove Ontario Garlic, crushed
- 2 tbsp (25 mL) finely chopped fresh Ontario Coriander (Cilantro) or Chives
Kebabs:
- 2 tbsp (25 mL) each vegetable oil and fresh lime juice
- 1-1/2 tsp (7mL) chili powder
- 3/4 tsp (4 mL) each ground cumin, onion powder and dried oregano leaves
- 1/2 tsp (2 mL) salt
- 750 g bone-in, skin on Ontario Turkey Breast
- 1 each Ontario Greenhouse Sweet Red and Yellow Pepper
- 1 Ontario Red Onion
- 6 flatbreads (such as naan, tortillas or pita)
Instructions
Cilantro Crema: In medium bowl, whisk together yogurt, mayonnaise, garlic and coriander. Thin with a bit of water if crema is too thick. Cover and refrigerate up to 3 days.
Kebabs: Remove skin and trim bone from turkey breast. Cut turkey into large chunks.
In large bowl, whisk together oil, lime juice, chili powder, cumin, onion powder, oregano and salt. Add turkey and stir to coat. Set aside.
Cut peppers into large chunks. Cut onion into wedges. Thread piece of turkey, red and yellow pepper pieces and a few slices of onion onto metal or soaked wooden skewers. Repeat until skewer is full, leaving space at ends. Repeat with remaining skewers until ingredients are all used.
Place kebabs on greased grill over medium heat. Grill covered for about 10 minutes, turning once, until thermometer inserted into centre of turkey reads 165°F (74°C). Remove to platter; cover with foil. Place flatbreads briefly onto grill to warm. Slide meat and vegetables from skewers onto each flatbread, drizzle with Cilantro Crema. Fold over and enjoy.
Nutritional information
1 Serving
- PROTEIN: 31 grams
- FAT: 20 grams
- CARBOHYDRATE: 37 grams
- CALORIES: 455
- FIBRE: 2 grams
- SODIUM: 735 mg
In season