© 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
3 c cucumber, peeled, seeded, and shredded
3 c plain low-fat yogurt
1/3 c freshly squeezed lemon juice
2 tsp dried oregano leaves
1/2 tsp salt
6 Garlic cloves, minced
1 c freshly squeezed lemon juice
1 tbsp dried oregano leaves
1/4 c olive oil
1 tsp salt
12 Garlic cloves, minced
3 lbs BONELESS TURKEY BREAST, with skin removed and cut into 1-inch pieces or TURKEY TENDERLOIN
3 Bell peppers, seeded and cut into bite-size cubes
2 Medium red onions, cut into 1-inch chunks
3 Medium zucchini, qtered lengthwise and cut into bite-size slices
TZATZIKI SAUCE
Combine cucumber, yogurt, lemon juice, oregano, salt and garlic, stirring well. Cover and hold for service in the refrigerator.
TURKEY SOUVLAKI KEBAB
Mix lemon juice, oregano, oil, salt and garlic. Stir in turkey pieces, coating all surfaces. Cover and marinate turkey in refrigerator for 30 - 60 minutes.
Remove turkey from marinade and discard marinade.
Alternately thread turkey, bell peppers, onions and zucchini onto 12 skewers.
Heat grill, coated with cooking spray, over medium-high heat.
Add skewers; cook 8 minutes or until turkey reaches an internal temperature of 165 degrees F, turning once.
Serve 1/4 cup tzatziki sauce with turkey souvlaki.