BBQ Turkey Skewers with Cucumber Mint Dressing and Tropical Fruit Salad

Menu Part: 
Cuisine Type: 

Adding salsas, dipping sauces and garnishes to the plate puts an uptown spin on barbequed foods. Chef Sanchez skewers turkey breast—a leaner alternative to traditional pork and beef—and brushes the meat with spicy BBQ sauce before grilling. Colorful fruit salsa and a creamy yogurt dressing complete the dish.


Cucumber Mint Dressing
4 limes, juiced
1 tsp. salt
1 tsp. sugar
1 tsp. freshly ground black pepper
1/2 tsp. ground cayenne pepper
2 cups low-fat plain yogurt
2 cups sour cream
1 cup sliced green onions, whites and green tops
1/4 cup chopped fresh cilantro, with stems
1/4 cup chopped fresh mint
2 cups grated cucumber
1 tsp. minced fresh garlic

Tropical Fruit Salsa
1 pt. diced fresh mango
1 pt. diced fresh pineapple
1 pt. diced fresh red papaya
2 tbsp. freshly squeezed lime juice
1 tbsp. sugar
2 tbsp. chopped fresh cilantro

BBQ Turkey Skewers
12 lb. boneless turkey breast, skin removed
2 oz. commercially prepared 30-spice BBQ sauce
6 qt. spring mesclun mix, cold
1 1/2 qt. commercially prepared Honey Chipotle Dressing


  1. Prepare Cucumber Mint Dressing: In med. bowl, mix lime juice with sugar, salt and peppers. Whisk until dissolved.
  2. Add yogurt and remaining ingredients; mix well with rubber spatula.
  3. Transfer to clean, covered container. Refrigerate and hold for service.
  4. Prepare Tropical Fruit Salsa: Toss fruit with lime juice in large mixing bowl. Sprinkle with sugar and cilantro; combine thoroughly.
  5. Transfer into a clean, covered storage container and refrigerate. Hold for service.
  6. Prepare BBQ Turkey Skewers: Cut turkey breast into 2-oz. strips. Thread strips onto wooden skewers.
  7. Per order: brush turkey skewers with BBQ sauce and grill over med. heat until internal temperature reaches 165°F. Brush with additional sauce as skewers are removed from the grill.
  8. For service: mound 1 cup greens in center of square plate. Place 1-oz portion of tropical salsa at opposite corner of plate. Place 1-oz portion of cucumber mint sauce at remaining corner. Squirt honey chipotle dressing atop greens. Position 4 turkey skewers in a stacked tee-pee fashion atop greens.
Source: Chef Marcos Sanchez and the National Turkey Federation

More From FoodService Director

Managing Your Business
restaurant uniforms illustration

The standard foodservice uniform has undergone a makeover. Whether to make the job more appealing or extend personality to the guest, restaurants are allowing workers to express their individuality through what they wear, from T-shirts to bandannas to hipster-style aprons. Even in more conservative operations, staff can show their personality through uniforms, now offered in a wide range of colors, fits and styles. In choosing uniforms, operators also are weighing the message their workers’ wear sends, be it one of culinary skill and expertise, or a sense of camaraderie with the community...

Ideas and Innovation
rooster illustration

Sustainability is such a priority for Santa Rosa Junior College’s culinary arts program that produce often doesn’t even hit the cooler before becoming a meal. Students quickly transform the bounty of fruits, vegetables, meat, dairy and more, harvested from the college’s own farm, into restaurant-quality dishes at the Culinary Cafe and Bakery. They learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.

It’s little wonder the program recently placed first in the CAFE/Kendall College Green Awards: This Northern California community...

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

FSD Resources