Chef Geoff Stevens,
Stephen & Andrew Food & Wine Shoppe
A great way to prepare this super-food, these brochettes will last the trek from city to beach in a cooler.
700g–900g boneless, skinless turkey thighs, cut in large pieces
1 red onion, roughly chopped
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped
1 cup mushrooms, quartered
1 zucchini, roughly chopped
½ cup olive oil
¼ cup white balsamic vinegar
¼ cup white wine
salt and pepper to taste
2 Tbsp chopped fresh herbs (oregano, basil, Italian parsley)
1. In a medium bowl, combine oil, vinegar, wine and herbs. Add turkey. Marinate at least 1 hr.
1. On pre-soaked bamboo skewers, skewer on vegetables and turkey.
2. Grill on the BBQ, on med-high heat approx 10–12 min, until cooked through.
Yield 4 servings