Turkey Mushroom Skewers With Jalapeño Yogurt Sauce

- 2 Servings
- 1 hr 15 mins Prep Time
- 1 hr 45 mins Total Time
Ingredients
Skewers
- 1 package Ready to Season Turkey Breast Tenderloins
- 1/2 cup Greek yogurt
- 1 tsp. garam masala
- 1/2 tsp. cumin
- 1 tsp. coriander
- 8 oz. cremini mushrooms, quartered
- Salt and pepper
Rice Bowls
- 3 cups cooked basmati rice
- 1/2 tsp. garam masala
- 1 cup cucumber, diced
- 1/4 cup mint, chopped
- 1/4 cup Thai chiles, sliced (optional)
Jalapeño Yogurt
- 1 cup Greek yogurt
- 1/4 cup pickled jalapeños with juices
- 1/2 clove garlic, grated
- 1 tbsp. honey
Serving Size | 2 skewers, 1 1/2 cups rice, and 1/2 cup yogurt sauce |
---|---|
Amount Per Serving | |
Calories | 740 |
Calories from fat | |
% Daily Value* | |
Total fat 10 g | 13 % |
Saturated fat 4 g | 20 % |
Trans fat 0 g | |
Cholesterol 150 mg | 50 % |
Sodium 1550 mg | 67 % |
Total Carbohydrates 90 g | 33 % |
Dietary Fiber 1 g | 4 % |
Sugars 17 g | |
Protein 66 g | |
Vitamin D
0%
Calcium
30%
Iron
35%
Potassium
15%
|
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. |
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Step 1
Combine the skewer ingredients and set aside in refrigerator for at least an hour up to 24 hours. -
Step 2
Mix the jalapeño yogurt ingredients in a blender or food processor and blend until smooth. Set aside. -
Step 3
Skewer the turkey and alternate with the mushrooms. Pack them tight on the skewers. -
Step 4
Preheat grill to high heat. -
Step 5
Grill on high heat for about 10-15 minutes until browned and cooked through. Turkey is fully cooked when meat reaches an internal temperature of 165°F using a meat thermometer. -
Step 6
Fill a bowl with rice and add cucumber, mint, and chiles. Top with skewers and drizzle on the yogurt.
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