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.