Grilled Turkey & Summer Fruit Kebabs

40 MIN



3 Pieces each 1 ½” x 1 ½ ” Skewer of watermelon & pineapple; lightly seasoned with sea salt & pepper

3 Pieces 1 ½” x 1 ½ ” Skewer of fresh turkey breast; lightly seasoned with sea salt & pepper

As needed Olive Oil Cooking Spray

¼ c Dry Couscous; prepared according to package directions

4 Segments Blood orange

Blood Orange Vinaigrette

3/4 c Blood orange juice

Zest of one Blood orange

1 tbsp White balsamic vinegar

2 tbsp Lemon juice, fresh

1 Each Shallot, minced

1 tbsp Mint, chopped

1 tbsp Basil, chopped

2 tbsp Honey

½ tsp Black pepper, fresh ground

¾ c Olive oil


Assemble fruit skewer. Lightly season and set aside.

Assemble turkey skewer, lightly season and spray with olive oil.

Flash grill the watermelon skewer over a clean, lightly oiled, hot grill. Remove and set aside.

Grill turkey skewer over medium high heat. Rotate to heat each side. Cook to 165ºF, approximately 15 – 20 minutes.

Arrange prepared couscous on serving plate

Top with both skewers.

Add blood orange garnish and drizzle with Blood Orange Vinaigrette.