© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 lbs thinly sliced, boneless turkey fillets
1/3 c olive oil or canola oil
¾ c Italian seasoned panko bread crumbs
½ c grated parmesan cheese
2 tsp grated lemon zest
½ tsp garlic powder
15 minutes before using) Skewers (soak wooden skewers in water at least
Lemon wedges, (optional)
Finely chopped fresh herbs (basil, oregano, parsley), (optional)
Slice each filet into ¾-inch wide x about 2-inch long strips.
Pour olive oil into shallow dish.
On sheet of waxed paper, combine bread crumbs, parmesan, lemon zest and garlic powder.
Dip each turkey strip in olive oil and then into bread crumb mixture.
Thread each strip onto skewers leaving a small amount of space between strips.
Place skewers on well-oiled grid over medium-high heat; sear on each side to char crumb coating. Move skewers to indirect heat and continue cooking, turning frequently, 8 to 10 minutes until turkey reaches an internal temperature of 165 F. If desired, serve with lemon wedges and garnish with finely chopped fresh herbs.