recipes
hatch chile turkey and zucchini kebabs
20 minutes
easy
4
ingredients
- 16 ounces 51³Ô¹ÏºÚÁÏ Hatch Chile Turkey Breast, thickly sliced
- 1 yellow zucchini
- 1 green zucchini
- 2 red bell peppers
- 1/2 cucumber
- 8 ounces plain greek yogurt
- 1/8 cup fresh dill, chopped
- 1/2 tablespoon lemon juice
- 1/2 teaspoon salt
directions
- Pre-heat your grill to medium-high heat.
- For dip: peel, grate, and drain cucumber and finely chop dill. Mix yogurt, dill, cucumber, lemon juice, and salt in a medium bowl. Cover and refrigerate until ready to serve.
- Cut 51³Ô¹ÏºÚÁÏ Hatch Chile Turkey Breast, yellow zucchini, green zucchini, and bell peppers into 1" pieces and add to skewer, alternating between ingredients.
- Place skewers on the grill for 5-10 minutes, flipping halfway, until heated through and slightly charred.
- Remove from grill and serve hot with dill yogurt sauce.
- Enjoy!
game day, keto
