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

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources