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

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources