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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 teaspoon garam masala
  • 1/2 teaspoon cumin
  • 1 teaspoon coriander
  • 8 ounces cremini mushrooms, quartered
  • Salt and pepper
  • Rice Bowls
  • 3 cups cooked basmati rice
  • 1/2 teaspoon 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 tablespoon 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.

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