Chimichurri Salad with Grilled Turkey Kabobs

Clock Icon 1 hour 30 minutes |
Servings: 4 |
Prep: 1 hour 10 minutes |
Cook: 20 minutes

Ingredients

Turkey Kabobs
  • 1 Boneless, Skinless Turkey Breast - cut into 2” (5 cm) cubes
  • 1 tbsp (15 mL) canola oil
  • 1 tbsp (15 mL) red wine vinegar
  • 1 tsp (5 mL) lemon juice
  • 1 tsp (5 mL) garlic
  • 1 tsp (5 mL) oregano
  • dash of sea salt and ground pepper
Salad
  • 4 cups (1 L) mixed greens
  •  1 Anjou or Bosch pear, sliced
  • 1 avocado, sliced
  • 1/4 cup (60 mL) red onion, thinly sliced
  • 2 tbsp (30 mL) sunflower seeds
  • 1/4 cup (60 mL) goat cheese, crumbled
Chimichurri Sauce
  • 1 cup (250 mL) flat-leaf parsley, packed
  • 1 Fresno pepper, roughly chopped and deseeded
  • 4 cloves of garlic
  •  2 sprigs fresh oregano
  • 1 1/2 tbsp (25 mL) red wine vinegar
  • 1/2 cup (120 ml) olive oil
  •  salt and pepper, to taste
To Serve
  • crusty bread
 

Method

  1. Using a food processor, pulse parsley, pepper, garlic, oregano and red wine vinegar. Slowly add olive oil until desired thickness. Season to taste with salt and pepper. Cover and set aside for at least an hour.
  2. Toss salad ingredients together in a large bowl. Divide onto 4 individual plates.
  3. Heat barbecue or indoor grill to 425°F (220°C).
  4. Thread cubed turkey breast on barbecue-proof skewers.
  5. Mix oil, red wine vinegar, lemon, garlic, oregano and salt and pepper in a bowl. Brush lemon mixture onto turkey kabobs.
  6. Grill kabobs over indirect heat, brushing the lemon mixture on kabobs occasionally for the first half of cooking. Cook until the temperature reaches 165°F (74°C) – about 15 minutes.
  7. Allow kabobs to rest for 5 minutes. Top salad with kabobs and drizzle chimichurri sauce on top. Serve with crusty bread.

Tips

Recipe created by Peppers & Pennies for Manitoba Turkey Producers

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