Skip to content

Turkey Mushroom Skewers With Jalapeño Yogurt Sauce

  • 2 Servings
  • 1 hr 15 mins Prep Time
  • 1 hr 45 mins Total Time

Ingredients

Skewers

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

Recipe and image courtesy of The Food in My Beard

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.
  • 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.

Similar Recipes

View All

Hungry for More?

Sign up to get exclusive offers, recipes, and seasonal inspiration straight to your inbox.

Join Now