Garlicky Harissa & Lime Turkey Kabobs

These flavor-forward kabobs will be your latest grilling obsession. Harissa packs a fiery punch leveled out with tangy greek yogurt & refreshing lime. Serve with grilled pita bread & a fresh salad for a complete meal.

3-4 Servings
10 mins Prep Time
25 mins Total Time

Ingredients

1 package Turkey Breast Tenderloins
½ c plain greek yogurt
¼ c harissa paste
1 tsp ground cumin
¼ cup lime juice
2 tbsp garlic puree
Fresh mint, for garnish
1 tsp black pepper
½ tsp salt

For citrusy yogurt sauce

½ c greek yogurt
2 tbsp fresh mint, finely chopped
2 tbsp olive oil
2-3 tbsp lime juice
Salt, to taste

Kasim Hardaway

Step 1

For citrusy yogurt sauce, in a mixing bowl, whisk together yogurt, mint, olive oil, lime juice & ½ teaspoon salt. For a thinner consistency add water in 1 tablespoon increments. Stir. Add additional salt & lime to taste. Refrigerate until ready to use.
Step 2

For turkey kabobs, in a bowl, combine yogurt, harissa paste, cumin, lime juice, garlic, salt & pepper. Add cubed turkey & toss to evenly coat. Cover bowl & refrigerate for 4 hours up to overnight. Remove turkey from refrigerator 30 minutes prior to grilling. As it comes to room temperature, preheat grill.
Step 3

Thread turkey cubes onto skewers & grill for 12-14 minutes, turning occasionally, until well browned on all sides. The turkey’s internal temperature should read 165°F. Remove & rest for 10 minutes. Garnish with fresh mint. Serve with grilled pita, your favorite salad & citrusy yogurt sauce.