Turkey Mushroom Skewers With Jalapeño Yogurt Sauce
- 2 Servings
- 1 hr 15 mins Prep Time
- 1 hr 45 mins Total Time
- 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
- 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)
- 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 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%
|*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 1Combine the skewer ingredients and set aside in refrigerator for at least an hour up to 24 hours.
Step 2Mix the jalapeño yogurt ingredients in a blender or food processor and blend until smooth. Set aside.
Step 3Skewer the turkey and alternate with the mushrooms. Pack them tight on the skewers.
Step 4Preheat grill to high heat.
Step 5Grill 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 6Fill a bowl with rice and add cucumber, mint, and chiles. Top with skewers and drizzle on the yogurt.
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