BBQ Turkey Skewers with Cucumber Mint Dressing and Tropical Fruit Salad

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
24

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.

Ingredients

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

Steps

  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

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources