BBQ Turkey Skewers with Cucumber Mint Dressing and Tropical Fruit Salad

Culinary Setting
Professional
Meal Type
Lunch, Main Course, Entrée
Difficulty
Easy
Time
30 MIN
Servings
24
Cooking Style
Grill
Product
Boneless Breast

Ingredients

4 Limes, juiced

1 tsp salt

1 tsp sugar

1 tsp freshly ground black pepper

1/2 tsp ground cayenne pepper

2 c low-fat plain yogurt

2 c sour cream

1 c sliced green onions, whites and green tops

1/4 c chopped fresh cilantro, with stem

1/4 c chopped fresh peppermint

2 c grated cucumber

1 tsp minced fresh garlic

1 Pint fresh mango, cut in 1/2-inch pieces

1 Pint fresh pineapple, cut in 1/2-inch pieces

1 Pint fresh red papaya, cut in 1/2-inch pieces

2 tbsp freshly squeezed lime juice

1 tbsp sugar

2 tbsp chopped fresh cilantro

12 lbs BONELESS TURKEY BREAST, skin removed

2 oz commercially prepared 30 Spice BBQ Sauce

6 qt spring mesclun mix, cold

1-1/2 qt commercially prepared Honey Chipotle Dressing

Directions

CUCUMBER MINT DRESSING

In a medium bowl, mix lime juice with sugar, salt and peppers. Whisk until dissolved.

Add all remaining ingredients and mix well with a rubber spatula.

Transfer to a clean, covered container. Refrigerate and hold for service.

TROPICAL SALAD

Toss fruit with lime juice in large mixing bowl.

Sprinkle with sugar and cilantro. Combine thoroughly.

Transfer for a clean, covered storage container. Refrigerate and hold for service.

Yield: 24 2-ounce portions.

BBQ TURKEY

Cut turkey breast into 2-ounce strips. Thread strips onto wooden skewers.

Per order: brush turkey skewers with barbecue sauce. Grill over medium heat until internal temperature reaches 165 degrees F. Brush with additional sauce as skewers are removed from grill.

ASSEMBLY

Per order: mound 1 cup greens in center of a square plate. Place 1-ounce portion of Tropical Fruit Salad at opposite corner of plate.

Place 1-ounce portion of Cucumber Mint sauce at remaining corner.

Squirt Honey Chipotle dressing atop greens.

Position 4 turkey skewers atop greens.