This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Coexistence... what the farmer does with the turkey - until Thanksgiving."
Mike Connolly, Writer
These skewers are perfect for a weeknight meal. They take about 10 minutes to prep and will keep for about 48 hours marinating in the refrigerator. After that they only take about 15 minutes to cook.
Servings: 4 | Serving size: 4 ounces turkey
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
Once cooked, this recipe makes great leftovers. You can also prep the skewers and put them in the marinade in the refrigerator up to 48 hours in advance. Note that cooking time does not include marinating time.
|16 ounces||boneless skinless turkey breast|
|2 Tbsp||extra virgin olive oil|
|2 Tbsp||fresh rosemary|
|fresh ground black pepper (to taste)|
|spray olive oil|
Slice the turkey into 16 strips.
Place the strips onto wooden skewers. Each skewer should have two strips.
Place the turkey skewers in a ziplock bag. Add the olive oil, rosemary, salt and pepper. Mix together well, close and place the bag in the refrigerator overnight.
When ready to serve, heat a griddle to medium-high. Spray with olive oil and add the skewers.
Cook for about 5 minutes and turn. Cook for a total of 15 – 20 minutes.
Serving size: 4 ounces turkey
|Calories 184||Calories from Fat 66|
|% Daily Value|
|Total Fat 7g||12%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 0g||0%|
|Dietary Fiber 0g||0%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 1%||Iron 8%|
|Vitamin K 4 mcg||Potassium 328 mg|
|Magnesium 31 mg|