© 2024 National Turkey Federation
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1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3/4 c Dijon mustard
1 c olive oil
3/4 c freshly squeezed lemon juice
1 tbsp grated lemon peel
1/3 c capers
1/3 c chopped fresh basil
3 lbs TURKEY TENDERLOINS, cut into 1-inch cubes
3 Medium red onions, cut into 1-inch cubes
3 Dozen medium button mushrooms, cleaned and stems removed
3 Large yellow bell peppers, cut into 1-inch cubes
Mix mustard, oil, lemon juice and peel, capers and basil together. Divide marinade in half.
In non-reactive dish, combine turkey cubes and half the marinade. In another non-reactive dish, combine vegetables and remaining marinade. Cover both dishes; chill 1 hour, stirring occasionally.
Thread turkey and vegetables on skewers. Grill, over medium heat, for 8 to 10 minutes or until turkey is cooked through.